Banana bread scones from Food52 by Samantha Seneviratne

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Notes about this recipe

  • chawkins on April 08, 2021

    Very good scones even though I messed up the recipe a bit. Per the comments on food52, it is best to refrigerate the dough for easy transfer to the oven. After forming the dough into a disc ready for the refrigerator, I realized that I had left out the sugar, so I had to dismantle the disc and mix in the sugar. Also, per the comments, I reduced the oven temperature to 350 and baked them for 18 minutes after an overnight stay in the fridge. I did not glaze with cream nor sprinkle with sanding sugar. Per comment on food52, bake frozen ones at 375F for 25 minutes.

  • trudys_person on May 02, 2020

    These were delicious! Very straightforward recipe with good instructions.

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