Banana macadamia nut scones

Banana – Macadamia Nut Scones recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the delectable Banana Macadamia Nut Scones recipe, a delightful combination of ripe bananas and crunchy macadamia nuts. These scones are a perfect treat for breakfast or afternoon tea, offering a delightful blend of flavors and textures. The buttery and tender scones are infused with the natural sweetness of bananas, while the toasted macadamia nuts add a delightful crunch. Easy to make and even easier to devour, these scones are sure to become a favorite in no time.

Keywords: Banana, Macadamia nut, Scones, Breakfast, Tea

Banana macadamia nut scones details

Banana macadamia nut scones, recipe Rating: 4.6
Number of votes:107

Great for extra protein, vitamin E , and potassium!

Ingredients:

3 cups all-purpose flour

1/2 cup packed brown sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

3 Tablespoons chilled butter

1/3 cup coarsely chopped macadamia nuts

1/4 cup low-fat yogurt

1 teaspoon vanilla extract

2 large “farm fresh” egg whites

1 cup mashed ripe banana (about 2 medium)

1 Tablespoon brown sugar

Instructions:

Preheat oven to 400 degrees. Lightly spoon flour into dry measuring cups and level with a knife. Combine the flour and the next four ingredients (through baking soda) in a bowl, and cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse meal.

Combine yogurt, vanilla, and egg whites in a bowl, and stir well with a wire whisk. Add yogurt mixture and banana to flour mixture, stirring just until moist (dough will be wet and sticky). Turn dough out onto a lightly floured surface; with floured hands, knead lightly four times. Pat the dough into a 9-inch circle on a baking sheet coated with cooking spray. Sprinkle the walnuts and 1 Tablespoon brown sugar over dough, pressing gently into dough. Cut dough into 12 wedges, cutting into, but not through, dough. Bake at 400 degrees for 20 minutes or until golden.

Serves: 12