Best 2 Pecan Banana Bread Scones Recipes
Indulge in the delightful flavors of pecan banana bread scones, a delectable treat that harmoniously blends the comforting taste of banana bread with the nutty crunch of pecans. These scones boast a moist and tender crumb, enveloped in a crisp and golden crust. Each bite offers a burst of sweet banana and the subtle crunch of pecans, perfectly complemented by a drizzle of zesty lemon glaze. These delectable scones are not only a perfect grab-and-go breakfast or afternoon snack but also an excellent addition to your brunch or tea party spread. With easy-to-follow instructions and a handful of pantry-staple ingredients, this recipe will guide you through crafting these irresistible pecan banana bread scones that are sure to impress your taste buds and become a beloved favorite.
In addition to the classic pecan banana bread scones, this article also presents variations to cater to different dietary preferences and flavor desires. For those with a gluten intolerance, a gluten-free version of these scones is available, ensuring everyone can enjoy this delightful treat. If you prefer a sweeter and more decadent indulgence, a chocolate chip pecan banana bread scone variation adds rich chocolate chips to the mix, creating a heavenly combination of flavors. For those seeking a healthier option, a sugar-free pecan banana bread scone recipe offers a guilt-free indulgence without compromising on taste. With these diverse variations, you can create a delightful assortment of pecan banana bread scones that will satisfy every palate and occasion.
PECAN-BANANA BREAD SCONES
Toasted pecans lend rich flavor to these banana bread scones. A caramel drizzle adds a sweet finishing touch.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
- In large bowl, mix flour, brown sugar, baking powder, cinnamon and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in 1/2 cup of the pecans. Stir in sour cream and bananas until soft dough forms.
- On lightly floured surface, knead dough lightly 5 times. On cookie sheet, press dough with floured hands to 8-inch round. Cut into 8 wedges, but do not separate.
- Bake 25 to 30 minutes or until golden brown. Remove from cookie sheet to cooling rack; carefully separate wedges.
- In small microwavable bowl, microwave dulce de leche on High 30 seconds or until pourable. Drizzle over scones. Sprinkle with remaining 1/4 cup pecans. Serve warm.
Nutrition Facts : Calories 453, Carbohydrate 57 g, Fat 4, Fiber 3 g, Protein 7 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 429 mg
BANANA BREAD SCONES
Provided by Samantha Seneviratne
Categories dessert
Time 55m
Yield 8 scones
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F.
- In a small bowl, whisk together the banana, cream, egg, and vanilla. In a large bowl, whisk together the flour, brown sugar, baking powder, and salt.
- Cut in the butter with a pastry blender, or 2 knives used like scissors, until the mixture resembles coarse meal with some larger pieces. (You can use your fingers if you work fast enough that the butter stays cold.) Toss in the chopped chocolate and hazelnuts.
- Drizzle in the banana mixture and stir with a fork until the mixture is crumbly and moistened, but stop before you've mixed it into a uniform batter. Tip out the mixture onto a parchment-lined baking sheet and pat it into a 6-inch circle. Using a sharp knife or a bench scraper, cut the circle into 8 equal triangles. (At this point, you could freeze the triangles well-wrapped on their sheet for another day. Bake them from frozen.) Spread the triangles apart and brush the tops with the cream. Sprinkle with sanding sugar.
- Bake until the scones are golden brown and set, 22 to 25 minutes. A toothpick inserted into the center of a scone should come out clean. Transfer the baking sheet to a wire rack to cool slightly. Serve warm or at room temperature. Scones are best the day they're made.
Tips:
- Use ripe bananas: The riper the bananas, the sweeter and more flavorful your scones will be.
- Don't overmix the dough: Overmixing will result in tough scones. Mix just until the ingredients are combined.
- Use cold butter: Cold butter will help to create flaky scones. If your butter is too soft, it will melt into the dough and make the scones greasy.
- Chill the dough: Chilling the dough before baking will help to prevent the scones from spreading too much in the oven.
- Bake the scones until they are golden brown: The scones are done baking when they are golden brown on top and a toothpick inserted into the center comes out clean.
Conclusion:
Pecan banana bread scones are a delicious and easy-to-make treat. They are perfect for breakfast, brunch, or a snack. The scones are moist and flavorful, with a crispy exterior and a soft, fluffy interior. The pecans and bananas add a nice sweetness and texture to the scones. If you are looking for a new and delicious scone recipe, I highly recommend trying these pecan banana bread scones.
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