Applesauce/Banana Nut Scones
January 20, 2016
"These turned out very moist and flavorful. Kind of like banana nut bread. Prep time does not include resting time in the freezer for the dough."
- FOR GLAZE
- Serving Size: 1 (125.1 g)
- Calories 403.9
- Total Fat - 13.3 g
- Saturated Fat - 5.6 g
- Cholesterol - 21.3 mg
- Sodium - 304.5 mg
- Total Carbohydrate - 66.1 g
- Dietary Fiber - 2.4 g
- Sugars - 32.9 g
- Protein - 6.7 g
- Calcium - 186 mg
- Iron - 1 mg
- Vitamin C - 5.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Mash the banana and add enough applesauce to make one cup. Stir in the milk, sour cream and vanilla extract.
In a large bowl whisk the flour, sugar, baking powder, salt, and cinnamon together. Cut the butter into pieces and cut it into the dry ingredients using a fork, pastry cutter, or your finger tips until there are no pieces of butter larger than a pea. Stir in the walnuts.
Add the banana/applesauce mixture to the flour and stir just enough to incorporate all of the flour - don't over mix or they will be rubbery.
Line a dinner plate with a piece of parchment paper, sprinkle well with flour and turn the dough out on top. Pat it into a disk about 1-inch thick, sprinkle with flour and cover with another piece of parchment paper. Put in freezer for 30 minutes.
Preheat the oven to 400°F. Line a large baking sheet with parchment. Peel off the top layer of parchment paper and invert the scones onto the baking sheet, peeling off the second layer of parchment paper.
Slice the scones into eight wedges. Bake for 25-30 minutes, until the scones are firm to the touch, a toothpick inserted comes out clean, and golden-brown around the edges.
Cool completely and cut apart any scones that baked together.
To make the glaze, whisk together the powdered sugar and cinnamon. Then whisk in milk till it's just thin enough to drizzle over top of scones.
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting a banana for this recipe, be sure to choose one that is ripe and has a few brown spots on its skin.
- Be sure to use unsalted butter for this recipe, as salted butter will affect the flavor of the scones.
- Replace the banana with ½ cup of mashed sweet potato. This substitution will add more flavor and moisture to the scones, while also providing extra fiber and vitamins.
- Replace the walnuts with ½ cup of shredded coconut. This substitution will add a subtle sweetness and crunch to the scones, while also providing additional texture and flavor.
Chocolate Chip Scones Stir in 1/2 cup semi-sweet chocolate chips to the dry ingredients. Proceed with the recipe as written.
Orange Cardamom Tea: This tea is a perfect pairing with the Applesauce/Banana Nut Scones. The sweet and spicy flavors of the tea will bring out the sweetness of the scones while the cardamom will add a unique flavor to the dish.
Cinnamon-Honey Yogurt Parfait: This parfait is a great accompaniment to the Orange Cardamom Tea and Applesauce/Banana Nut Scones. The creamy yogurt, sweet honey, and spicy cinnamon will complement the sweetness of the scones and the spiciness of the tea. The parfait will also add a refreshing and healthy contrast to the other dishes.
Q: How many scones does this recipe make?
A: This recipe makes 8 scones.
Q: What type of flour should I use?
A: This recipe calls for all-purpose flour. You can also use whole wheat flour if desired.
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In the late 1700s, scones were served to King George III and Queen Charlotte of England. The recipe for the scones served to them included currants, not bananas or applesauce.
In the early 1900s, the famous American chef Julia Child served her own version of scones at a dinner party. Her recipe was made with raisins instead of bananas or applesauce.