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Banana Scones with Espresso Glaze

Tender, buttery and lightly spiced banana scones with a crispy exterior drizzled espresso glaze and toasted pecans.
4.75 from 4 votes
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Prep Time 10 minutes
Cook Time 25 minutes
Chill 30 minutes
Total Time 1 hour 5 minutes
Course Breakfast
Cuisine American
Servings 6 Scones
Calories 493 kcal

Equipment

Ingredients
 
 

  • ½ cup (1 large, ripe banana) mashed banana
  • ¼ cup buttermilk, cold
  • ½ teaspoon vanilla extract
  • 2 ½ cups all purpose flour
  • ½ cup light brown sugar, packed
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ¾ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • ½ cup (1 stick) unsalted butter, cut into cubes, cold
  • ⅓ cup pecans, coarsely chopped and toasted
  • 1 tablespoon heavy cream or half and half
  • 1 tablespoon turbinado sugar, for sprinkling
  • 1 tablespoon prepared espresso or coffee, hot
  • ½ cup confectioner's sugar
  • ¼ teaspoon pure vanilla extract
  • 1 tablespoon pecans, finely chopped and toasted

Instructions
 

  • Combine the mashed banana, buttermilk, and vanilla into a medium bowl. Set aside.
    ½ cup (1 large, ripe banana) mashed banana, ¼ cup buttermilk, cold, ½ teaspoon vanilla extract
  • In the bowl of a stand mixer, combine the flour, brown sugar sugar, baking powder, baking soda, salt, cinnamon and nutmeg. Mix on low for minute.
    2 ½ cups all purpose flour, ½ cup light brown sugar, packed, 1 ½ teaspoons baking powder, ¼ teaspoon baking soda, ½ teaspoon fine sea salt, ¾ teaspoon cinnamon, ⅛ teaspoon nutmeg
  • Add the cold, cubed butter to the flour mixture and mix on medium low speed, until the mixture looks sandy and the mixture resembles pea-sized crumbs.
    ½ cup (1 stick) unsalted butter, cut into cubes, cold
  • Only low speed, mix in the pecans.
    ⅓ cup pecans, coarsely chopped and toasted
  • Beat in the banana/buttermilk mixture, and mix until everything is just moistened. You may have some straggly bits that aren't completely mixed in. That's ok. Don't overwork the dough.
  • Scoop the dough onto the counter and, with floured hands, work dough into a 6 inch disc shape. The dough should be sticky. If it seems too dry, and won't stick together well, add another teaspoon of buttermilk.
  • With a sharp knife or bench scraper, cut the disc into 6 equal wedges.
  • Place the scones onto a baking sheet lined with parchment paper. Chill in the refrigerator for 30 - 45 minutes uncovered.
  • While the scones are chilling, preheat the oven to 400F.
  • Brush the tops of the scones with heavy cream. Sprinkle the tops with turbinado sugar.
    1 tablespoon heavy cream or half and half, 1 tablespoon turbinado sugar, for sprinkling
  • Bake for 20-23 minutes or until golden brown. Remove the scones from the oven and let them cool for 10 minutes.
  • While the scones cool, whisk together the espresso, vanilla, and confectioner's sugar until combined. If the glaze is too thick add ½ teaspoon more of espresso until the glaze is the right drizzling consistency.
    1 tablespoon prepared espresso or coffee, hot, ½ cup confectioner's sugar, ¼ teaspoon pure vanilla extract
  • Drizzle the scones with the glaze and sprinkle the remaining 1 tablespoon of pecans over the scones.
    1 tablespoon pecans, finely chopped and toasted

Nutrition

Serving: 1sconeCalories: 493kcalCarbohydrates: 77gProtein: 7gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 46mgSodium: 365mgPotassium: 204mgFiber: 3gSugar: 23gVitamin A: 564IUVitamin C: 2mgCalcium: 109mgIron: 3mg
Keyword scones, banana bread, banana, epresso glaze
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