I keep a running list of recipes I want to try. Banana bread scones have been on that list for years. Literally. With my recent return to recipe testing and writing, I decided to move this treat to the top of the list.
As I do with all recipes, I make each recipe multiple times. The first batch receives an intensely skeptical review from me. If the item passes my taste test, then I will offer some to my husband. Depending on the size of the batch and proximity of willing testers, it may be offered to others.
The second batch needs to pass more tests. Did all of the directions make sense? Were the times correct? Does the final result look the same as the first time? If the recipe scores good results in those categories, it is time to share this item with others.
Testing banana bread scones
As luck would have it, I tested this recipe during the Keeneland November Sale. That meant I had a number of friends and colleagues to act as guinea pigs. On a chilly and rainy Sunday morning I brought a few of these to the table. (Since I am sharing this recipe, it probably is obvious that they passed the test.)
There was one surprise during the taste test. As two of my friends tried the scones, they asked where the recipe originated. My answer was, “Me”. They seemed astounded by this.
In full disclosure, many years ago I found a base scone recipe that worked. However, although I don’t remember where I discovered the initial inspiration, I also know for certain that I tweaked it. The initial recipe needed to be sweeter. Since that time I have thought about other flavors I would like in a scone and then reconfigured the base recipe to make it work.
This isn’t meant to be a humble brag or request for more praise. It’s just that for me, baking and cooking come naturally to me, most of the time anyway. I am not an award-winning cook by any stretch but simply someone who loves to think about, make, and share homemade food.
And now, I’m sharing this recipe with you. If you’re so inspired, make a batch and share it with your nearest and dearest. Feel free to leave your feedback in the comments!
Better Than Banana Bread Scones
Ingredients
- 2-1/4 cups all-purpose flour
- 1/3 cup light brown sugar
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1-1/2 teaspoons cinnamon
- 5 tablespoons unsalted butter chilled
- 1/3 cup buttermilk
- 1 egg yolk
- 1 teaspoon vanilla
- 1 cup mashed banana (2-3 whole bananas)
- 1 cup chopped walnuts
- 1-2 cups powdered sugar
- 2 tablespoons unsalted butter softened
- 1-3 tablespoons milk
- 1/2 teaspoon cinnamon
Instructions
-
Combine flour, brown sugar, baking powder, baking soda, salt, and1-1/2 teaspoons cinnamon in a large mixing bowl.
-
Cut butter into small pieces, and add to flour mixture.
-
Using a pastry blender or two forks, mix until butter is the size of small peas.
-
In a large mixing cup combine buttermilk, egg, and vanilla.
-
Slowly add half of the liquids; add all of the mashed banana and walnuts.
-
Stir to combine.
-
If mixture is too dry, add more of the liquids. (The dough should form a ball.)
-
Place bowl in refrigerator, and preheat oven to 400.
-
Once oven is heated, place dough on a lightly floured surface and press into an 8-inch round.
-
Cut into 8 wedges. (This will be a moist dough; do not panic!)
-
Transfer wedges to rimmed cookie sheet lined with parchment paper.
-
Bake for 15-20 minutes, or until bottoms are golden brown.
-
Transfer to cooling rack.
-
While they cool, combine 1 cup powdered sugar, 2 tablespoons softened butter, 1 tablespoon milk, and 1/2 teaspoon cinnamon.
-
Stir until combined, adding more sugar for sweetness and more milk to get the desired consistency.
-
Frost scones, and enjoy!
