Ingredients
Equipment
Method
- Preheat oven to 425°F.
- In a large bowl, combine flour, oats, baking powder, cinnamon and salt with a whisk. Cut the butter into the dry ingredients with a fork, pastry blender or grater until it becomes crumbly. Make sure the butter is very cold, if it starts to soften, place in the freezer for about 10 minutes.
- In a liquid measuring cup, measure ¾ cup of the bananas, then add milk until it reaches 1 cup, then add maple syrup and vanilla extract and mix until well combined. Or measure the liquid ingredients in a medium bowl. Pour the banana mixture into the flour mixture and mix together with a wooden spoon until all of the ingredients are well combined.
- Take the dough, and place it on a flat surface dusted with flour. Shape it into a circle to about one inch thickness. If dough is too sticky, add some more flour. Using a chef’s knife, cut the circle in half, then in quarters to get 8 equal slices.
- Carefully separate slices, and place on a baking sheet covered with parchment paper. Bake for 15-18 minutes, or until golden in colour. Remove from pan and allow to cool on cooling rack.
- Maple Glaze: Prepare maple glaze by adding the ingredients into a medium bowl, mix well with a whisk until all of the lumps are gone. Drizzle the glaze over the scones.
Nutrition
Notes
Store scones in an air-tight container at room temperature for 1-2 days, or in the refrigerator for 5 days. They freeze well for up to 2-3 months.