Welcome to my kitchen where I cook from scratch…mostly savoury dishes as you know as apart from bread I am not a baker or a cake maker…my mother was the scone and cake maker she used to win prizes for her cakes and scones and would really frown up me if she knew I used (whispered) very quietly baking powder…
But I thought I would take up the challenge and make some scones for International scone week
Bananas are very plentiful here and always sold in huge bunches or that is how we cut them from the tree….so Banana Scones it is with sort of a drizzle certainly not perfect drizzle like I see in everyone else’s pictures but my taste tester did not wait until they had cooled down or been drizzled he dived in…
His verdict was a big thumbs up he liked the bananas sandwiched in the middle of the scones…and the fact that they rose well was a bonus…
- 3 cups (400g) all-purpose flour
- 1/4 cup (55g) brown sugar, packed + 1 tbsp, divided
- 1 tbsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup (110g) unsalted butter, cold and cubed
- 1 large egg
- 100g finely mashed ripe banana (about 1 medium banana)
- 1–2 medium bananas, sliced 1/4 inch thick
- 3/4 cup (155g) heavy cream or whole milk
- 2 tsp vanilla extract
- 2tsp coffee mixed with a little water
- Powdered (icing)sugar)…This was sort of ..it was a guess… I just mixed the coffee with a little hot water and added the powdered sugar until it drizzled…
In a large bowl, whisk together the flour, 1/4 cup brown sugar, baking powder, baking soda, cinnamon, and salt.
In a separate bowl or large measuring glass, combine the egg, mashed banana, 3/4 cup cream, and vanilla. Mix until smooth and set aside.
To the dry ingredients, add in the cold and cubed butter and use your fingers to work it into the dry ingredients. Don’t worry if you have small lumps of butter that is fine…I have to work really quickly here as it is sooooo hot…
Pour in the banana cream mixture and use a rubber spatula to fold the dough together. It should turn pretty shaggy and dense. Don’t over mix, just try to incorporate as much of the dry ingredients as you can. Scone dough does not like too much handling.
Take half of the dough (scooping up any dry bits as well) and press it into a 7″ round disk onto the baking sheet. Lay your sliced bananas in an even layer, leaving a small gap around the edge, and crumble the extra 1 tbsp of brown sugar over top (see the photo ).
Scoop the other half of the dough on top and press it down evenly. Alternate between patting it down and pushing in the sides until it’s about an inch thick and 7″ wide (see photo )
Put the pan in the freezer for 20 minutes and preheat the oven to 375/190C.
After 20 minutes, the dough should be pretty firm. Slice the disk into 8 wedges and space them about an inch apart from each other. They might be a little sticky on the bottom, but try your best to use a knife or spatula to pry them loose. If they’re really sticking, pop them back in the freezer for 10 more minutes.
The is where mine went a little haywire I forgot to brush the tops with a little milk and sprinkle with sugar however my taste tester liked them as they were he thought it might have made them too sweet.
Cut and ready to bake for 25-30 minutes or until golden brown on top.
Allow the scones to cool for 15-20 minutes while you make the icing.
Slice the scones apart from each other and transfer them to a cooling rack.
Drizzle with the icing and Enjoy!
Both Lily and Hubby have now tried them and although not drizzle perfect they got the thumbs up and according to Lils, we are making Lava Cake tomorrow ..mmmm…Oh well at least I won’t have to drizzle it…sigh
Thank you for joining me in my kitchen today…see you tomorrow for Tropical Friday…xx