Best Banana Toffee Scones Recipes

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BANANA-TOFFEE DROP SCONES



Banana-Toffee Drop Scones image

Make coffee-shop scones at home. It's easy when you get a jump start with dependable Bisquick® mix.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 25m

Yield 10

Number Of Ingredients 9

2 1/2 cups Original Bisquick™ mix
1/2 cup toffee bits
1/4 cup sugar
1/4 cup whipping cream
1/2 teaspoon vanilla
1 egg
3/4 cup mashed ripe bananas (about 2 medium)
1 tablespoon milk
2 tablespoons sugar

Steps:

  • Heat oven to 425°F. Spray 2 cookie sheets with cooking spray.
  • In large bowl, stir Bisquick mix, toffee bits, 1/4 cup sugar, the whipping cream, vanilla, egg and bananas until soft dough forms.
  • Drop dough by 10 heaping tablespoonfuls onto cookie sheets (5 per cookie sheet). Brush tops with milk; sprinkle with 2 tablespoons sugar. Refrigerate second cookie sheet while first cookie sheet bakes.
  • Bake 11 to 13 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 290, Carbohydrate 43 g, Cholesterol 45 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Scone, Sodium 400 mg, Sugar 22 g, TransFat 1 1/2 g

BANANA-TOFFEE DROP SCONES



Banana-Toffee Drop Scones image

Make coffee-shop scones at home. It's easy when you get a jump start with dependable Bisquick® mix.

Provided by @MakeItYours

Number Of Ingredients 9

2 1/2 cups Original Bisquick™ mix
1/2 cup toffee bits
1/4 cup sugar
1/4 cup whipping cream
1/2 teaspoon vanilla
1 egg
3/4 cup mashed ripe bananas (about 2 medium)
1 tablespoon milk
2 tablespoons sugar

Steps:

  • Heat oven to 425°F. Spray 2 cookie sheets with cooking spray.
  • In large bowl, stir Bisquick mix, toffee bits, 1/4 cup sugar, the whipping cream, vanilla, egg and bananas until soft dough forms.
  • Drop dough by 10 heaping tablespoonfuls onto cookie sheets (5 per cookie sheet). Brush tops with milk; sprinkle with 2 tablespoons sugar. Refrigerate second cookie sheet while first cookie sheet bakes.
  • Bake 11 to 13 minutes or until golden brown. Serve warm.

BANANA TOFFEE SCONES



Banana Toffee Scones image

Received this in a monthly periodical I receive. I thought it looked good. Posted it for safe keeping.

Provided by Jane from Ohio

Categories     Scones

Time 50m

Yield 8 serving(s)

Number Of Ingredients 10

2 cups flour
1/4 cup sugar
1 1/2 teaspoons baking powder
1/2 cup chocolate-covered toffee bits
6 tablespoons butter, cold
1 teaspoon cinnamon
2/3 cup buttermilk
2/3 cup banana, smashed and very ripe
1 teaspoon vanilla
1/4 teaspoon salt

Steps:

  • Combine flour, sugar, baking powder, cinnamon, chocolate covered toffee bits and salt in a bowl.
  • Add butter and cut in with a fork until well mixed.
  • Create a well in the center.
  • Add milk, vanilla and bananas.
  • gently mix until everything is incorporated.
  • Place dough on a non stick baking sheet or on parchment paper.
  • and pat into an 8 in circle that is 1 in thick.
  • gently score the dough into 8 scones.
  • bake at 400 degrees for 20 minutes.
  • remove from oven and cut the score marks.
  • place back in the oven for 5 more minutesr.
  • remove and place on wire race to cool.
  • store in a sealed contained for 4 to 5 days.

Nutrition Facts : Calories 236.4, Fat 9.2, SaturatedFat 5.7, Cholesterol 23.7, Sodium 239.1, Carbohydrate 34.5, Fiber 1.3, Sugar 8.9, Protein 4.2

BANANA TOFFEE SCONES



Banana Toffee Scones image

Obtained online. http://insidebrucrewlife.com/2013/01/banana-toffee-scones/

Provided by Chrystal Cackler @journeyrock92

Categories     Cakes

Number Of Ingredients 10

2 cup(s) flour
1/4 cup(s) sugar
1 1/2 teaspoon(s) baking powder
1/4 teaspoon(s) salt
1/2 cup(s) chocolate covered toffee bits
6 tablespoon(s) butter, cold
1 teaspoon(s) cinnamon
2/3 cup(s) buttermilk
1/3 cup(s) smashed brown banana
1 teaspoon(s) vanilla

Steps:

  • Combine all the dry ingredients in a bowl. Add the butter and cut in with a fork until well mixed. Create a well in the center and add the milk, vanilla, and bananas. Gently mix until everything is incorporated.
  • Place the dough on a non stick baking sheet and pat into an 8 inch circle that is about 1 inch thick. Gently score the dough into 8 scones. Bake at 400* for 20 minutes. Remove from the oven and cut through the score marks. Place back in the oven for 5 minutes. Remove and place on a wire rack until cool. Store in a sealed container for 4-5 days. Makes 8 scones.

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