Description
The sweetness of the bananas pairs beautifully with the crunchy nuts, while the rich, buttery scone dough has a crumbly texture. Each bite is a delightful mix of soft banana, crunchy nuts, and tender scone, making these a perfect comfort food.
Ingredients
Units
Scale
- 2 cups all purpose flour
- 1/2 cup granulated sugar
- 1 tbsp aluminium free baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/2 cup unsalted butter
- 1/2 cup mixed nuts (walnuts, pecans, etc.)
- 1/2 cup mashed ripe banana (about 1 large banana)
- 1/2 cup heavy cream
- 1 egg
- 1 tsp vanilla extract
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl whisk together flour, sugar, baking powder, salt, cinnamon and nutmeg.
- Add the butter pieces to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
- In a separate bowl, whisk together the mashed banana, heavy cream, egg, and vanilla extract. Pour the wet ingredients over the dry ingredients and stir until just combined. Fold in the chopped nuts of your choice.
- Turn the dough onto a lightly floured pastry mat and knead gently until it comes together. Divide the dough in half and pat both into a circle about 1 inch thick by 6-8 inches in diameter. Cut the circle into 8 wedges per circle (like a pie) and place the wedges on the parchment sheet lined baking sheet. Spacing them about 2 inches apart.
- Brush the tops of the wedges with heavy cream for a glossy finish.
- Bake the scones in the oven for 15-18 mins or until golden brown and a toothpick inserted into the center comes out clean.
- Allow the scones to cool on the baking sheet for a few minutes before transferring them to a cooling rack.
Notes
You can add vanilla or spiced glazed to the top in a zig-zag pattern for a touch of sweetness.
- Prep Time: 15 minutes
- Category: Breakfast, Dessert
- Cuisine: American