Banana-Nut Scones

Recipe View Preheat oven to 400°F (200°C). Lightly grease a baking sheet. (5 minutes)

Recipe View In a large bowl, mash bananas with an electric mixer until smooth. Add brown sugar, Greek yogurt, egg, and vanilla extract. Beat until well combined. (3 minutes)

Recipe View Add cinnamon, baking powder, and salt to the wet ingredients. Beat until just combined. Gradually add flour, 1 cup at a time, mixing until just incorporated after each addition. Be careful not to overmix. (5 minutes)

Recipe View Grate the chilled butter into the batter using a cheese grater. Gently mix until evenly distributed. Fold in the chopped walnuts using a rubber spatula. (5 minutes)

Recipe View Drop generous 1/4 cupfuls of batter onto the prepared baking sheet, leaving some space between each scone. Optionally, sprinkle with additional chopped walnuts. (5 minutes)

Recipe View Bake in the preheated oven for 17 to 20 minutes, or until the edges and tops of the scones are golden brown and a toothpick inserted into the center comes out with only a few crumbs attached. (20 minutes)

Recipe View While the scones are baking, prepare the glaze. In a small saucepan over medium heat, combine maple syrup and butter. Cook until butter is completely melted and the mixture is smooth, but do not boil. Remove from heat. (5 minutes)

Recipe View Gradually whisk in sifted confectioners' sugar, a small amount at a time, until the glaze reaches your desired consistency. (3 minutes)

Recipe View Once the scones are out of the oven and slightly cooled, drizzle the glaze over them using a spoon or whisk. Allow the glaze to set before serving. (5 minutes)