Banana macadamia nut scones
Banana – Macadamia Nut Scones recipeThis article was published by: Matthew
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Recipe introIntroducing 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
Great for extra protein, vitamin E , and potassium!
- 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
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.
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