Ingredients
11
11 servings
- •2 medium bananas
- •0.5 cup brown sugar
- •0.25 cup Greek yogurt
- •1 large egg
- •1 teaspoon vanilla extract
- •3 teaspoons ground cinnamon
- •2.5 teaspoons baking powder
- •0.5 teaspoon salt
- •2.5 cups all-purpose flour
- •5 tablespoons unsalted butter, chilled
- •1 cup chopped walnuts, or more to taste
- •0.33333334326744 cup maple syrup
- •2 tablespoons unsalted butter
- •1 cup confectioners' sugar, sifted
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease a cookie sheet.
- Place bananas in a large bowl; beat with an electric mixer until mashed. Add brown sugar, yogurt, egg, and vanilla, beating until smooth. Add cinnamon, baking powder, and salt, beating to combine. Add flour, 1 cup at a time, beating just until combined after each addition. Do not overmix.
- Grate chilled butter into batter using a cheese grater. Beat to combine. Fold in walnuts using a rubber spatula. Drop batter by generous 1/4 cupfuls onto the prepared cookie sheet.
- Bake in the preheated oven until edges and tops of scones are golden and a toothpick inserted in the center of a scone comes out with only crumbs, 17 to 20 minutes.
- When scones have a few minutes left in the oven, combine maple syrup and butter for glaze in a small saucepan over medium heat. Cook until butter melts completely; do not boil. Remove from heat. Add just enough confectioners' sugar, whisking in a small amount at a time, to reach desired consistency for glaze.
- Drizzle glaze over scones using a spoon or whisk.
Nutritional Facts
Per 11 servings
- Calories: 380
- Carbohydrate: 57g
- Fat: 16g
- Fiber: 2g
- Protein: 6g
- Sugar: 30g
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