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Banana Walnut Scones Recipe

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This recipe for Banana Walnut Scones, by , is from 2017 UMC in Wayne Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lyn Sentkowski

Category:
Category:

Ingredients:  
Ingredients:  
cup unbleached all purpose flour
cup whole wheat flour
tablespoon baking powder
teaspoon salt
cup cold butter
1 egg
2 tablespoon maple syrup
cup milk
1 teaspoon vanilla
1 medium banana
⅓ cup walnut chunks
2 tablespoon sugar (for topping)

Directions:
Directions:
1. A couple hours before making scones (or the night before,) cut up banana into small chunks, place on a parchment lined tray and place in freezer until ready to use.
2. Preheat oven to 425˚.
3. In a medium bowl, combine dry ingredients and stir a couple times to blend. With your hands or a pastry cutter, cut butter into dry ingredients.* The butter should be about pea size once done. In a separate bowl, whisk together the eggs through the vanilla. Pour into dry mixture and stir until mixture begins to come together. Scoop out onto a floured surface and knead for three or four times or until the dough comes together (you don't want to over-do or you will have tough scones).
4. Finally, knead in the frozen bananas and the walnuts, pat into a circle and cut (like a pizza) six triangles. If you don't want triangles you can also shape six biscuit shapes. Place on a baking tray, sprinkle with sugar, and bake for 16-18 minutes or until scone is golden brown and has baked through.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
* If you have a food processor, combine the dry ingredients in the food processor. Cut the butter into small pieces and add to the food processor. Pulse until grainy and the butter is about pea sized.

 

 

 

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