Banana Scones with Espresso Glaze
Tender, buttery and lightly spiced banana scones with a crispy exterior drizzled espresso glaze and toasted pecans.
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
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