Hi. I'm Becky, and I love to eat. 

Banana Scones

Banana Scones

Hearty scones for a cold Winter morning seemed appropriate this week! Packed up and ready to take to the ski hill, these scones are made with a banana base, brightened up with lemon zest and have the added crunch of pumpkin seeds and dried cranberries.

Scones are a very simple treat to make but do take a few steps to get the texture right; if you're a first-timer, banana scones are even easier due to all the moisture carried in the banana, making the dough much simpler to work with.

Try out this recipe and have the whole house smelling like a bakery this weekend!

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Banana Scones

  • 2¼ C all-purpose flour
  • ⅓ C brown sugar
  • 1½ tsp cinnamon
  • ½ tsp nutmeg
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ C butter, cold and cut into pieces
  • 2 bananas, mashed
  • ¼ C maple syrup
  • 1 tsp vanilla
  • 1 egg, lightly beaten
  • 1/2 C pumpkin seeds
  • 1/2 C dried cranberries
  1. Preheat oven to 350* and line a baking sheet with parchment paper or a silicone sheet
  2. Place all dry ingredients into your food processor and pulse on high until combined
  3. Roughly cut cold butter into cubes and add into food processor
  4. Run on high until the butter is cut in and appears as small crumbs
  5. transfer mixture to a bowl and add vanilla, beaten egg, and maple syrup. Stir until it just comes together
  6. Add bananas and mash with a fork, combine with dough until formed
  7. Add in pumpkin seeds, cranberries and lemon zest, reserving a bit for the top
  8. turn onto floured counter and kneed with hands until a ball forms. This dough will be pretty sticky
  9. Form into a ball and press firmly together, transfer to lined cookie sheet
  10. flatten down and score into 8 sections
  11. Top with remaining seeds and cranberries
  12. Bake for 35-40 minutes until golden brown. These scones will be a bit wetter overall due to the bananas, so watch closely
  13. Cool on wire rack and serve with whipped honey butter
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