Good heavens, I cannot get over how delicious these scones are! Hello, brown butter and bananas, they were just made to go together. My oldest daughter even commented the glaze tasted like caramel...so yummy.
Like I said, I can't get enough of scones right now. I made these the week before Easter when we woke up on a Saturday to MORE SNOW. We needed a happy place and this was definitely it. I actually made a double batch, which is not even double the work so quite the time saver, and froze half, so we got to eat these babies two weeks in a row!
My first batch I baked, I made them into wedges but I felt like they were a little large for a single serving. This recipe makes a little more than my basic scone recipe. So, the second batch I pressed the dough into a rectangle and cut them into squares. Much more manageable.
If you have any extra time laying around this weekend, give these a try, you will fall in love as we did!
Banana Scones with Brown Butter Glaze
2 cups all-purpose flour
3 cups whole wheat flour
1/3 cup sugar
1 Tbsp. plus 1 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. salt
Dash of grated nutmeg
10 tbsp. cold unsalted butter, cut into small pieces
1½ cups mashed ripe banana (about 3-4 large bananas)
1 cup heavy cream (whole milk or buttermilk may be substituted)
For the glaze:
8 tbsp. (4 oz.) butter
1½-2 cups powdered sugar
3 tbsp. milk, plus more as needed
Preheat the oven to 425˚ F.
In a large bowl, combine the flours, sugar, baking powder, cinnamon, salt and nutmeg. Whisk to blend. Stir in the pieces of cold butter and cut into the dry ingredients using a pastry cutter or two knives until the mixture resembles coarse meal and the largest pieces of butter are the size of peas. Alternately you may use a food processor with a chopper blade. Whiz until mixture resembles a coarse meal.
In a second bowl, combine the mashed banana and heavy cream. Add the dry ingredients to the banana mixture and fold together gently with a spatula until a dough just begins to come together. Do not over mix!
Turn onto a lightly floured surface and knead gently, adding a bit more flour, if needed.
Form scones by patting the dough into a rectangle and cut into squares.
Place scones on un-greased baking sheet and bake until lightly brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes.
In a large bowl, combine the flours, sugar, baking powder, cinnamon, salt and nutmeg. Whisk to blend. Stir in the pieces of cold butter and cut into the dry ingredients using a pastry cutter or two knives until the mixture resembles coarse meal and the largest pieces of butter are the size of peas. Alternately you may use a food processor with a chopper blade. Whiz until mixture resembles a coarse meal.
In a second bowl, combine the mashed banana and heavy cream. Add the dry ingredients to the banana mixture and fold together gently with a spatula until a dough just begins to come together. Do not over mix!
Turn onto a lightly floured surface and knead gently, adding a bit more flour, if needed.
Form scones by patting the dough into a rectangle and cut into squares.
Place scones on un-greased baking sheet and bake until lightly brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes.
While the scones are cooling, make the glaze. Heat the butter in a small skillet over medium heat. Let it melt and continue to cook, swirling occasionally, until the butter is golden brown color and has a nutty fragrance. Set aside to cool slightly.
Transfer the browned butter to a bowl and whisk in the powdered sugar. Whisk in the milk until the mixture is smooth. Spoon or drizzle the glaze over the scones and let set before serving.
SOURCE: Adapted from Annie's Eats
No comments:
Post a Comment