Food + Wine

Banana Brown Sugar Scones

I don’t like banana things.  I hate banana candy, not even the ones shaped like cute, tiny banana bunches, don’t care for banana cream pie and banana pudding is only tolerable if it’s the real deal like my mama makes.  Don’t come at me with the boxed stuff or I’ll throw it in your face.  I like banana bread if it’s really moist, not nutty and doesn’t taste like rotten bananas.  And I only eat raw bananas if they’re partially green…any black spots and they’re for the kids.  So why am I making banana scones?  Because I am an enigma.

These are super.  I actually love them.  Now you know I ain’t lyin’.

*Banana Brown Sugar Scones


-In your food processor combine 3 cups AP flour (or WW pastry flour), 1/2 cup light brown sugar, 1 TB baking powder and 3/4 tsp kosher salt.  Pulse to mix everything.
-Add 1 1/2 sticks very cold unsalted butter, cut into cubes.  Pulse til the butter breaks up into tiny pieces.
-Add a splash of vanilla extract and 1 very ripe banana (you can mash it if you like, or just break it up into pieces as you add it into the mixer, but it should mush up easily on it’s own since it’s so ripe.)  Turn the mixer on and once everything is well combined, slowly drizzle in some cold cream or half and half through the spout of the mixer while it’s whirling.  Add just enough to make a dough, but not so much that it’s a wet, sticky glob.  You will most likely only need about 1/4 cup.
-Turn the dough onto a floured surface and with floured hands, shape into a flat disk.  (The dough should not be sticky or tacky at all.)
-Slice the disk into 8 triangles, like you’re slicing a pie and place each triangle onto an UN-greased cookie sheet.  Sprinkle the tops of the raw scones with more light brown sugar and a sprinkling of course sea salt.
-Place the sheet in a preheated 375 degree oven, on the TOP RACK for 17-22 minutes or until the tops have begun to turn golden brown.  They will firm up as they cool.
-Cool on the sheet for 10 minutes or so then on a rack completely.
-Store, airtight, at room temperature for 2-3 days tops, in the fridge for about a week, or in the freezer, for up to 3 months.

(For a list of all my scone recipes, visit my Pumpkin Brown Sugar Scone post.  For my other banana recipes perfect for the Banana Purist, see Peanut Butter Banana Bread and Salted Caramel Banana Pudding Cheesecake.)

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