Saturday morning wake up treats 🙂
Banana Scones With Brown Sugar Icing
Ingredients  – (I TRIPLED this recipe because I had so many over ripe bananas)
2 large, ripe bananas (about 1 cup mashed)
4 tablespoons milk
1/2 cup plain yogurt or sour cream
1 teaspoon vanilla extract
2 + 1/2 cups all-purpose flour
4 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoons salt
1+ 1/2 teaspoons cinnamon
4 tablespoons unsalted butter
Brown Sugar Icing:
8 Tablespoons salted butter
1 cup packed light brown sugar
4 Tablespoons milk
1 teaspoon vanilla extract
1 1/2 cups sifted powdered sugar
Instructions
- Mash the bananas and if needed add enough milk to make one cup. Stir in the milk, yogurt and vanilla extract.
- In a large bowl whisk the flour, sugar, baking powder, salt, and cinnamon together. Cut the butter into pieces and cut it into the dry ingredients using a fork, pastry cutter, or your finger tips until there are no pieces of butter larger than a pea.
- Add the banana mixture to the flour and stir just enough to incorporate all of the flour. Fold in the walnuts,
- Line a dinner plate with a piece of parchment or wax paper and turn the dough out on top. Pat it into a disk about 1-inch thick and cover with another piece of wax paper. Put in freezer for 30 minutes.
- Preheat the oven to 400°F. Line a large baking sheet with parchment. Peel off the top layer of parchment paper and invert the scones onto the baking sheet, peeling off the second layer of parchment paper.
- Slice the scones into eight wedges and pull them apart a little to give them some room to expand. Bake for 25-30 minutes, until the scones are firm to the touch and golden-brown around the edges.
- Cool completely and cut apart any scones that baked together.
- Ice the scones:Â In small saucepan, heat butter until melted. Stir in brown sugar and milk. Cook over medium-low heat for 1 minute. Transfer to a mixing bowl and cool the mixture slightly. Stir in the vanilla and 1 cup powdered sugar. Beat with an electric mixer until well blended. If necessary, add up to 1/2 cup more powdered sugar for desired consistency. Drizzle icing over warm scones.
