Sing it with me now… These scones are bananas. B-A-N-A-N-A-S.
(Sorry, couldn’t resist. Where’s the nearest Punaholics Anonymous meeting? I think it might be time for an intervention.)
But seriously, these scones are pretty freaking good.
They’re tender and rich and flaky, just like a proper scone ought to be, but with all of the sweet, homey goodness of my favourite banana bread. It’s literally the best of both worlds.
I initially meant to top these scones off with a brown sugar glaze, but then I decided they were perfectly good just as they are, especially when they’re still a little warm from the oven.
They’re just the right amount of sweet, with loads of banana flavour and a hint of cinnamon, plus that rich buttery flavour that all proper scones should have.
If you find these aren’t quite sweet enough for your tastes, you can always add sweetness with a dollop of homemade strawberry jam or a drizzle of honey, if you absolutely must.
(Or, if you really want to go over the top? Add a spoonful of Nutella, and kiss your diet goodbye.)
You can also throw in a handful of mini chocolate chips or chopped walnuts into the dough before it’s baked, but again, I’m kind of a purist when it comes to these.
I wonder if they like treats at Punaholics Anonymous meetings?
I have a few extras still kicking around, so I may as well kill two birds with one scone. (Sorry. Not sorry.)
All the deliciousness of your favourite banana bread, except it comes in the form of a rich, buttery scone. Serve with strawberry jam or honey for a tasty tea-time treat.
- 2 3/4 cups all-purpose flour
- 1/4 cup packed brown sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 cup unsalted butter, cut into small pieces
- 2 very ripe bananas, mashed (~1 cup)
- 3/4 cup buttermilk
- 1/2 tsp vanilla extract
- Preheat oven to 400F, and line a large baking sheet with parchment paper.
- In the bowl of a food processor, combine the flour, sugar, baking powder, salt, and cinnamon. Pulse a few times to combine. Drop in the cubes of butter, and pulse 8-10 times to cut in the butter, or until the mixture is coarse and crumbly.
- In a small bowl, whisk together the bananas, buttermilk and vanilla extract. Add to the dry ingredients, and stir until just barely incorporated.
- Turn out the dough onto a clean working surface that’s lightly dusted with flour, and shape into a rough circle about 1″ thick. Using a sharp knife, cut the dough into 8 wedges. Arrange the wedges on the prepared baking sheet.
- Bake in preheated oven for 25-30 minutes, or until the scones are golden brown. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling off completely.
I like these scones plain, but feel free to gussy them up by folding in 1/2 cup of chopped walnuts or mini chocolate chips when combining the wet and dry mixtures.
- Category: Dessert