Sourdough Banana Walnut Scones
Every bite of these sourdough banana walnut scones is layered with fresh banana, pure maple syrup, sea salt, and chopped walnuts. It creates a balanced sweet and savory flavor with the perfect texture. Not to mention the finishing touch of a maple syrup drizzle and a sea salt sprinkle. You'll love how simple this recipe is!
Ingredients
- 2 1/2 cup all-purpose flour
- 3/4 cup mashed bananas
- 1/2 tsp salt
- 1 tsp baking powder
- 6 Tbsp or 1/3 cup cold butter (salted, not margarine)
- 2/3 cup chopped walnuts pieces
- 1/2 cup pure maple syrup
- 1/2 cup sourdough starter fed or discard
- 1/2 tsp pure vanilla extract
- 1 egg
- additional maple syrup + sea salt for topping
Instructions
- Preheat the oven to 400°F and line a sheet pan with parchment paper.
- Begin by combining flour, salt, and baking powder in a large mixing bowl with a spoon or bread whisk.
- Add in butter by using a cheese grater (large side) to grate it into the flour mixture OR cut butter into the mixture with a fork until pea-sized pieces form.
- Add chopped walnut pieces and stir to combine into the dry mixture.
- Add sourdough starter, vanilla, mashed bananas, maple syrup, and egg to the bowl. Mix gently using a spoon or bread whisk then use your hands to completely incorporate the flour.
- Turn out the dough onto a lightly floured surface, fold the dough in half once then in half again the other way. (If your dough is really wet, add in 1/4 cup extra flour and place it in the freezer for 5-10 minutes to make it easier to shape)
- Shape dough into a 2-inch high, 6-inch diameter circle.
- Slice dough into 8 pieces like a pie, placing them 2 inches apart on a parchment-lined sheet pan.
- Bake scones for 18-20 minutes. Then remove from the oven and drizzle with additional maple syrup and sprinkle with sea salt.