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Pecan-Banana Bread Scones

  • Prep 20 min
  • Total 50 min
  • Servings 8

Toasted pecans lend rich flavor to these banana bread scones. A caramel drizzle adds a sweet finishing touch. MORE + LESS -

Ingredients

2 1/2
cups Gold Medal™ all-purpose flour
1/3
cup packed brown sugar
2
teaspoons baking powder
1
teaspoon ground cinnamon
1/2
teaspoon salt
1/2
cup cold butter or margarine
3/4
cup chopped pecans, toasted
1/2
cup sour cream
1
cup mashed bananas (2 medium)
1/2
cup canned dulce de leche (caramelized sweetened condensed milk)

Steps

Hide Images
  • 1
    Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
  • 2
    In large bowl, mix flour, brown sugar, baking powder, cinnamon and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in 1/2 cup of the pecans. Stir in sour cream and bananas until soft dough forms.
  • 3
    On lightly floured surface, knead dough lightly 5 times. On cookie sheet, press dough with floured hands to 8-inch round. Cut into 8 wedges, but do not separate.
  • 4
    Bake 25 to 30 minutes or until golden brown. Remove from cookie sheet to cooling rack; carefully separate wedges.
  • 5
    In small microwavable bowl, microwave dulce de leche on High 30 seconds or until pourable. Drizzle over scones. Sprinkle with remaining 1/4 cup pecans. Serve warm.

Expert Tips

  • Stirring mashed bananas into the batter gives these scones a texture akin to banana nut bread. They require a slightly longer baking time than most scones.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
453
% Daily Value
Total Fat
23g
0%
Saturated Fat
10g
0%
Sodium
429mg
0%
Total Carbohydrate
57g
0%
Dietary Fiber
3g
0%
Protein
7g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 4 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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