Ingredients
1cupbananas,(about 2 large ripe bananas) mashed
¼cupplain Greek yogurt,or any plain yogurt, or sour cream
½cuplight brown sugar,or dark brown sugar, packed
1large egg
1tsppure vanilla extract
2½cupsall=purpose flour,spoon and leveled
2½tspbaking powder
1½tspcinnamon,ground
⅛tspnutmeg,ground
½tspsalt
5tbspbutter,unsalted, frozen
1cupwalnuts,chopped, optional
3tbspmilk and coarse sugar,for topping
2tbspbutter,unsalted
⅓cuppure maple syrup
1cupconfectioners’ sugar,sifted
Preparation
Preheat oven to 400 degrees F.
Line 2 large baking sheets with parchment paper or a silicone baking mat. Set aside.
In a medium bowl, beat the mashed bananas, yogurt, brown sugar, egg, and vanilla extract together. Set aside.
In a large bowl, whisk the flour, baking powder, cinnamon, nutmeg, and salt together. Grate the frozen butter.
Toss the grated butter into the flour mixture and combine it with a pastry cutter, 2 forks, a food processor, or until the mixture resembles a coarse meal.
Set aside.
Drizzle wet ingredients over flour mixture, add the walnuts, and then toss the mixture together with a rubber spatula until everything appears moistened.
Try not to overwork the dough at any point. The dough will be sticky and a little wet.
Drop scones, ¼ cup of dough each, at least 3-inches apart on the prepared baking sheet.
Brush the scones with milk, then top with a little coarse sugar, if desired for extra crunch.
Bake for 20 to 25 minutes or until lightly golden and cooked through.
Remove from the oven and cool while making the icing. The scones taste even better after they cool down.
In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally.
Once the butter has melted, remove from the heat and whisk in the sifted confectioners’ sugar.
Drizzle over scones.
Scones are best enjoyed right away, though leftover scones keep well at room temperature or in the refrigerator for about 3 to 5 days.
