Banana Walnut Scones with Browned Butter Icing
Banana Walnut Scones with Browned Butter Icing are the perfect morning pick-me-up!
Servings: 8 scones
Ingredients
- 2 cups all purpose flour
- 1 cup oat flour (I like Bob's Red Mill, or you can make your own, directions below), I like Bob's Red Mill, or you can make your own, directions below
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup sugar
- 12 Tbsp cold unsalted butter, cut in pieces
- heaping half cup finely chopped walnuts
- 1/2 cup well mashed ripe bananas, about 2 medium
- 1/2 cup heavy cream
- 1/2 tsp vanilla extract
browned butter icing
- 2 Tbsp unsalted butter
- 2 cups confectioner's sugar
- heavy cream or half and half, or milk, to thin
Instructions
- Set oven to 400F
- Put the flours, baking powder, soda, salt and sugar in the bowl of a food processor fitted with the blade attachment. Pulse to combine.
- Add the butter pieces and pulse about 20 or more times to completely incorporate the butter. The mixture will have a coarse crumb.
- In a small bowl, stir together the mashed banana, cream, and vanilla extract.
- Add the walnuts and the liquid ingredients to the processor and pulse again until the dough comes together. I pulse several times and then run the machine briefly to get the dough to form. Don't over-process.
- Turn the dough, it will be sticky, out onto a floured surface and bring together with your hands. Form it into a 7 to 8 inch flat round disk. Again, don't over-work the dough or you will get tough scones. The dough will be shaggy and rough, and you want it that way.
- Cut the disk in half, and then into 8 triangles. Arrange the scones on a lined baking sheet, 2 inches apart. At this point I like to refrigerate the dough while I clean up.
- Bake the scones for about 15-18 minutes until golden. Cool on a rack before icing.
- To make the icing, put the butter in a small saucepan or skillet and melt it over medium heat. Watch it carefully, the butter will start to sizzle, and then slowly start to turn brown. Swirl or stir often. Take the pan off the heat when the butter is a dark nutty brown, but before it burns. This only takes a couple of minutes. Note: it helps to use a pan with a light colored lining so you can see the color transformation better.
- Pour the butter into the sugar and stir. Add just enough milk or cream to make a thick glaze.
- Turn each scone headfirst down into the glaze and invert back onto a rack. Allow the glaze to set, and enjoy!
Notes
To make oat flour, put old fashioned oats into a high speed blender like Vitamix, or the bowl of a regular food processor and blend until finely ground into flour. This will take happen very quickly. Then measure out 1 cup for this recipe.
You will need a little over a cup of oats to make a cup of oat flour.
Nutrition
Calories: 579 kcal · Carbohydrates: 80 g · Protein: 6 g · Fat: 27 g · Saturated Fat: 16 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 7 g · Trans Fat: 1 g · Cholesterol: 70 mg · Sodium: 360 mg · Potassium: 301 mg · Fiber: 2 g · Sugar: 44 g · Vitamin A: 843 IU · Vitamin C: 1 mg · Calcium: 99 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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