Banana bread scones from 100 Morning Treats (page 50) by Sarah Kieffer

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for maple icing variation instead of blackstrap rum.

  • pattyatbryce on October 19, 2023

    Good, but took a lot longer to bake and the dough took a bit to form.

  • Zosia on September 18, 2023

    These were delicious, tender scones with mild banana flavour. The liquid portion was quite viscous and didn't mix into the dry ingredients very well. It took almost all of step 4, kneading, then rolling and folding a few times, before the dough finally came together for me. But it did and it baked up nicely into distinct layers. I had some almond and sugar topping mix left from the almond poppyseed muffins so I used that instead of pecans and reduced the sugar in the recipe to 2tbsp. After shaping them as directed, I cut them in half again to make 16.

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