Banana Bread Scones

• Vegetarian

• Produce

  • 1 cup Banana

• Refrigerated

  • 1 Egg yolk

• Baking & Spices

  • 1 tbsp Baking powder
  • 3 cups Flour
  • 1 cup Powdered sugar
  • 1/2 tsp Salt
  • 1/3 cup Sugar
  • 2 tsp Vanilla, pure

• Dairy

  • 1 cut into 4-inch pieces 4 tablespoons cold butter
  • 1/2 cup Milk

• Liquids

  • 2 tbsp Water

Found on diethood.com

Description

Ingredients

• 3 cups flour
• 1/3 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 4 tablespoons cold butter, cut into 1/4-inch pieces
• 1/2 cup milk (may need to add more)
• 1 egg yolk, lightly beaten
• 1 teaspoon pure vanilla extract
• 1-cup mashed banana
• 1 cup powdered sugar
• 1 teaspoon pure vanilla extract
• 2 to 3 tablespoons water

Directions

• Preheat oven to 400.
• Grease a large, heavy baking sheet with cooking spray and set it aside.
• In a large mixing bowl, combine flour, sugar, baking powder, and salt; mix until well combined.
• Rub the butter into the dry ingredients with your fingers, or with a pastry cutter; rub until the mixture resembles fine crumbs.
• Make a well in the center and pour in milk, egg yolk, and vanilla.
• Add mashed banana.
• Using a wooden spoon, combine all the ingredients just until the dough comes together.
• Transfer the dough onto a lightly floured surface and knead the dough five times.
• Flatten ball into a disk; cut dough-ball into 8 wedges or rounds.
• Put all the wedges on the baking sheet, leaving about 1/4-inch space between them.
• Bake the scones for 15 to 18 minutes, or until golden brown.
• Let cool for a few minutes and then transfer the scones to a wire rack.
• In a small mixing bowl whisk together powdered sugar, vanilla and 2 tablespoons water; whisk until smooth and combined. If the glaze is too thick, add 1 more tablespoon water and whisk until smooth.
• While still warm, brush each scone with the glaze.
• Serve.