Banana Walnut Scones



1 1/2 cup raw walnuts

3 cups flour

1 1/2 tablespoon baking powder

1 1/2 teaspoon cinnamon

3/4 teaspoon ground ginger

3/4 teaspoon salt

7 1/2 tablespoons cold butter

3 mashed bananas

¼ and 1/8 cup milk

3 tablespoons maple syrup

3/4 teaspoon vanilla extract

Maple Glaze

 1 cup powdered sugar

⅛ teaspoon salt

1 tablespoon melted butter

½ teaspoon vanilla

¼ cup maple syrup


  1. Preheat oven to 425 degrees. Place the nuts in a single layer on a rimmed baking sheet lined with parchment paper. Toast the nuts in the oven for 3 minutes. Chop the nuts into small pieces (as big as you want your chuncks to be in the scone).
  2. In a medium bowl, combine the flour, ¾ths of the chopped nuts, baking powder, cinnamon, ginger and salt in a bowl and whisk. Use a knife to cut the butter into tiny cubes and incorperate it into the flour mixture.
  3. Measure ¾ cup mashed banana. Add milk until you have a total of 1 cup liquid. Pour in the maple syrup and vanilla extract, and mix.
  4. Pour the banana mixture into the dry mixture and combine with a rubber spatula. At first it will seem like there isn’t enough liquid to wet the dough, but keep mixing until you have thoroughly incorporated the wet and dry ingredients. If you must, use your hands to knead the last of the flour into the dough.
  5. Seperate the dough in to two balls. On a flat surface, form dough into a circle that’s about an inch deep all around. Use a knife to cut the circle into 6 even slices. Repeat with the second ball
  6. Place on a baking sheet covered with parchment paper. Bake for 15 minutes to 17 or until lightly golden brown.
  7. For glaze, combine the butter, vanilla, syrup and salt, then pur into the sugar. Wait for scones to cool a little before drizzling it on them.

Adapted from this website.

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