Banana-Walnut Scones with Maple Butter

  Banana-walnut scones

I didn’t used to like scones. Probably because I had only ever had store bought scones which always taste like exceptionally dry cardboard to me. It’s hard to believe, but as much as I love baking I had never tried to bake scones until last fall. I made pumpkin scones from the Brown Eyed Baker and that was it-I was in love! Scones are easier to make, quicker to bake, less messy to eat (important with a toddler!) freeze better and stay fresh longer than muffins. Don’t get me wrong, I like muffins, but scones are my go-to breakfast these days.


I’m a big fan of banana-walnut muffins, so a banana-walnut scone was a natural choice when I started playing around with scone recipes. Add to that some delicious grade B organic maple syrup I recently bought and I knew the direction I was headed with these. There is enough banana and maple in these that you know it’s for sure banana and maple, but not so much that it assaults your mouth with banana and sugar first thing in the morning. Slightly sweet maple and banana with a little crunch from the walnuts. A perfect start to the day.


Banana-walnut Scones with Maple Butter


For scones:

1 1/2 C. whole wheat flour 1/2 C. all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 1/2 teaspoon cinnamon 6 tablespoons cold butter 1/4 C. chopped walnuts 1 egg 1/2 C. mashed banana 1/4 C. maple syrup (the real stuff)

For maple butter:

4 T. softened butter 2 T. room temperature maple syrup


1. Stir together dry ingredients in a mixing bowl. Cut in butter with a pastry blender (or two knives, or a food processor) until the butter is in pea-sized pieces. Stir in walnuts.


2. In a separate bowl whisk together the egg, banana and maple syrup. Add to dry ingredients and stir just until the dough starts to come together. Don’t over mix or the scones will be tough.


3. Scrape the dough onto a lightly floured surface and gently knead three or four times until the dough just holds together. Pat into a 1-inch thick circle and cut into eight wedges. Place scones on a baking sheet and bake at 425 degrees for 12-15 minutes.


4. While the scones are baking stir together the softened butter and room temperature maple syrup (if the maple syrup is cold it won’t mix into the butter and will look streaky and weird. I speak from experience.).


5. Serve the scones warm slathered with the maple butter. A cup of coffee with fresh cream really takes this breakfast or snack over the top!

Yield: 8-10 scones