Yield: 12-14 scones
Preparation: 20 min. + 30 min. chill time
Bake time: 12 min.
260g all-purpose flour (~2 c.)
1 tbsp. baking powder
70g granulated sugar (1/3 c.)
1/2 tsp. salt
1 1/2 tsp. ground cinnamon
115g butter, grated (1/2 c.)
2 tbsp milk
1 tsp. vanilla extract
1 tbsp. molasses
1 banana, mashed
Optional: 50g crushed walnuts, toasted
150g powdered sugar
2 tbsp. milk
1/2 tsp. ground cinnamon
Use the large grates on a grater to grate the butter into a medium-sized bowl. Place the butter in the freezer while you prepare the other ingredients.
In a small bowl, whisk the egg with the milk, vanilla, molasses, and banana. Set aside.
In a large bowl, whisk together the flour, baking powder, salt, granulated sugar, and cinnamon. Add in the frozen grated butter and mix around until the butter is fully coated in the flour mixture.
Make a well in the center of the flour, and pour in the egg-milk mixture. Add in the walnuts if desired. Use a rubber spatula to fold the ingredients together until everything is just combined.
Use a large cookie scoop (~3 tbsp.) to scoop out the scones. Place the scones on a plate or baking tray that is lined with parchment paper. Place the scones in the freezer for 30 minutes before baking.
Preheat the oven to 375F and line a baking sheet with parchment paper. Place the scones on the baking sheet at least 2 inches apart. Brush the tops of each scone with milk. Place into the oven and bake for 10-12 minutes, until the tops are golden brown. Wait until the scones are completely cooled before adding the scones.
Whisk together the powdered sugar, cinnamon and milk until combined. If the mixture seems too thin, add more powdered sugar. If the mixture seems too thick, add more liquid. Drizzle over the scones once they are cooled. Enjoy!
Scones are best enjoyed on the day they are baked but will keep in an airtight container at room temperature for 3 days. Enjoy!
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