I absolutely adore the “One Bowl Chocolate Cake” recipe posted on Allrecipes by user “shirleyo”! In order to make a new cake flavor that was equally handcrafted, delicious, and fluffy, I was adamant. These sweet and fluffy lemon cupcakes have won competitions!
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Total Time: | 50 mins |
| Servings: | 11 |
| Yield: | 11 scones |
Ingredients
- 2 medium bananas
- ½ cup brown sugar
- ¼ cup Greek yogurt
- 1 large egg
- 1 teaspoon vanilla extract
- 3 teaspoons ground cinnamon
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 2 ½ cups all-purpose flour
- 5 tablespoons unsalted butter, chilled
- 1 cup chopped walnuts, or more to taste
- ⅓ cup maple syrup
- 2 tablespoons unsalted butter
- 1 cup confectioners’ sugar, sifted
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease a cookie sheet.
- Place bananas in a large bowl; beat with an electric mixer until mashed. Add brown sugar, yogurt, egg, and vanilla, beating until smooth. Add cinnamon, baking powder, and salt, beating to combine. Add flour, 1 cup at a time, beating just until combined after each addition. Do not overmix.
- Grate chilled butter into batter using a cheese grater. Beat to combine. Fold in walnuts using a rubber spatula. Drop batter by generous 1/4 cupfuls onto the prepared cookie sheet.
- Bake in the preheated oven until edges and tops of scones are golden and a toothpick inserted in the center of a scone comes out with only crumbs, 17 to 20 minutes.
- When scones have a few minutes left in the oven, combine maple syrup and butter for glaze in a small saucepan over medium heat. Cook until butter melts completely; do not boil. Remove from heat. Add just enough confectioners’ sugar, whisking in a small amount at a time, to reach desired consistency for glaze.
- Drizzle glaze over scones using a spoon or whisk.
- You can substitute sour cream for the Greek yogurt and biscuit mix for the flour and leavening agents. Also try freezing the butter for easy grating.
- It’s easier to eyeball the amount of batter for each scone rather than measuring every single one. The batter will be wet and sticky.
- Top scones with extra walnuts or a sprinkle of sugar before baking, if desired.
Nutrition Facts
| Calories | 380 kcal |
| Carbohydrate | 57 g |
| Cholesterol | 37 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 6 g |
| Sodium | 232 mg |
| Sugars | 30 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
These taste more like banana cookies than scones but they are still pretty good.
Let me first say that I bake a lot and have several great scone recipes. I made this one a couple weeks ago and the texture came out tough and they were not fluffy. So today I tried again paying close attention to the directions and mixed the flour in by hand to insure a tender texture. Again, they were tough. I noticed in the notes that the batter in this recipe should be wet and sticky, however there is not a liquid like buttermilk, mild or juice…. and my dough was not wet. It was thick. Maybe someone left that out of the recipe? Hmm
These scones were absolutely delicious! Light and tender, and I loved the banana and maple flavors. I subbed sour cream for the yogurt and pecans for the walnuts. I also added just a smidge of maple flavoring to the glaze.
Such a wonderful recipe! They lasted a while 2 hours in it house! Definitely one to stay in the recipe box for future use.
If there was a 4.5 rating, that’s what we’d choose. These are very good but not quite a 5. They taste like banana bread in a scone!
Where can I find one and a big cup of coffee, now??