Banana Bread Scones
This delicious Banana Bread Scone is a wonderful addition to your scone choices! The scone is a cross between banana bread and a muffin with dark brown sugar and walnuts adding to the deliciousness of it. And while the brown butter icing is optional, do NOT pass on it! It makes the scone, IMHO!
And, these are quick to make. In under 45 minutes, you can have warm scones ready to serve!
For the holidays or any day, serve these tasty scones!
To make the batter, mash the banana with a fork in a measuring cup. You will need about 1/2 of a cup.
To the measuring cup, add a large egg and whisk until it is well combined with the banana.
Finally, add enough heavy cream to reach the one-cup level. Add the vanilla extract to the mixture and place the measuring cup in the freezer for 10 minutes.
Melt the butter in the microwave and let it cool a bit.
In a bowl, combine the flour, brown sugar, baking powder, salt and walnuts. Make a well in the center of the mix.
After the cream has been in the freezer, pull it out and add the butter to the cream mixture and stir it until it gets lumpy.
Now, pour that into the well created with the dry ingredients and stir, mixing from the bottom, to be sure that all of the flour gets mixed into the liquid.
Pour the batter onto a work surface and knead it a bit to bring it all together into a 6-inch disc. Cut it into 8 equal triangles and place them on a sheet pan.
Brush the tops of the scones with cream and sprinkle coarse sugar over the tops.
Bake for about 20 to 25 minutes. Let them cool a bit.
If you are making the icing, brown the butter in a saucepan and combine it with the milk, powdered sugar, and vanilla. Drizzle the icing over the scones and enjoy!
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Banana Bread Scones
Makes: 8 scones
Prep Time: 20 minutes
Bake Time: 22 minutes
Total Time: 42 minutes
Ingredients
For the Scones:
- 1/2 cup unsalted butter (1 stick)
- 1 medium-size very ripe banana
- 1 large egg
- 1/3 cup heavy cream, plus more for brushing
- 1 tsp pure vanilla extract
- 2 cups all-purpose flour
- 1/2 cup packed dark brown sugar
- 2 & 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1/4 cup chopped walnuts
- raw turbinado or sanding sugar for sprinkling
For the Icing: (optional)
- 2 tbsp unsalted butter
- 3-4 tbsp milk
- 1/2 tp pure vanilla extract
- 1 cup powdered sugar
Instructions
For the Scones:
Preheat the oven to 400°F. Line a sheet pan with parchment paper.
Mash banana with a fork until fairly smooth and no lumps are left. Add 1/2 cup of the banana to a 2-cup measuring cup. Add the egg to the cup with the banana and whisk with a fork until well combined.
Add enough heavy cream to reach the 1-cup measuring line (the total amount for the banana, egg and cream will be 1 cup). Add the vanilla and stir well with the fork. Place the cup in the freezer for 10 minutes.
Place the butter in a microwave-safe bowl and cover it with a damp paper towel. Cook on high power for 50-60 seconds or just until melted. Remove from microwave and set aside to cool a bit.
In a medium-large bowl, combine the flour, brown sugar, baking powder, salt and walnuts. Make a well in the center.
After the cream has been in the freezer for 10 minutes remove and add the butter to the cream mixture, stirring with a fork until the mixture is lumpy.
Pour the banana mixture into the well in the flour bowl. Stir from the bottom up, with a sturdy spatula or large spoon, just until all of the flour is mixed in. The dough with be a little crumbly and a bit stiff.
Tip out the mixture onto a work surface knead it 2-3 times to bring it together. Pat the dough into a 6-inch circle. Using a sharp knife or a bench scraper, cut the circle into 8 equal triangles. (At this point, you could freeze the triangles well-wrapped on their sheet for another day. Then bake them from frozen.)
Place the triangles onto the prepared sheet pan, spacing them with several inches in between. Brush the tops with the cream and sprinkle with sanding (or raw or turbinado) sugar. Place scones in the oven and immediately reduce the temperature to 375˚F. Bake until the scones are golden brown and set, about 20-25 minutes. A toothpick inserted into the center of a scone should come out clean.
Transfer the scones to a wire rack to cool. Serve warm or at room temperature. Drizzle with the Brown Butter Icing, if desired, before serving.
For the Icing: (optional)
Place butter in a small saucepan and melt over medium-low heat. Continue to cook until butter starts to froth and turn brown. This will only take a few minutes so watch carefully. Allow it to cool for 10 minutes.
Add 3 tablespoons of the milk and the vanilla to the butter and 1 cup of the powdered sugar. Stir with a whisk until smooth.
Drizzle over the scones as desired. You may have extra icing.
Recipe from The Cafe Sucre Farine
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