Scones are another one of those recipes I can never get enough of…. there are so many good scones out there and they do not get the love they deserve. These aren’t those dry, rock-hard scones you hear so much about. No, these scones are soft, moist, and full of delicious banana flavor. And butter. And booze. So you know it’s fuh-reaking amazing.
I wanted to do something a little different from your regular ol’ banana bread or banana scone. And I never had bananas foster before, so I thought this would be an awesome way to make something a little different and also get a taste of something entirely new to me. I am so glad I did it. Did I mention how moist these scones are? Okay, I know I did, but I have to mention it again because these are just so soft and moist, you don’t even know. It’s because we use roasted bananas here. You can use really ripe bananas too, but I like the flavors that come out when the bananas are roasted, and it also helps break down the banana more which helps add to the moistness.
The best part of this scones, however, is the glaze. I used the sauce for bananas foster and added a bit of powdered sugar to make it a seriously addictive glaze. I couldn’t stop sneaking a small spoonful here and there.
- 2 large bananas
- 2½ cups all-purpose flour
- ¼ cup lightly packed brown sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup (8 tablespoons) unsalted butter, cut into cubes and chilled
- 1 egg, beaten
- 3 tablespoons unsalted butter
- ¼ cup paced brown sugar
- ¼ teaspoon allspice
- ¼ teaspoon ground nutmeg
- 2 tablespoons banana liqueur
- ¼ cup, plus 2 tablespoons rum
- zest from half an orange
- 1½ cups powdered sugar
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Wrap the unpeeled bananas in an aluminum foil and bake for 15 minutes, or until the skins are completely blackened and the kitchen smells of banana. Remove and allow to cool. As soon as it is cool enough to handle, peel the bananas and place them in a small bowl. Mash well and set aside.
- In a large bowl, mix together the flour, sugar, baking powder, salt, and spices together. Use a pastry cutter to cut the butter into the flour mixture until it is mealy. Mix in the egg and the banana until combined and a dough begins to form. Lightly knead the dough in the bowl. If it feels too sticky, feel free to add up to ¼ cup flour, one tablespoon at a time.
- Turn the dough onto the parchment-lined baking sheet and form into a circle about ½ inch thick. Use a pizza butter or knife to cut into 8 equal pieces and gently separate them.
- Bake for 15 - 18 minutes or until a light golden brown.
- While the scones are baking, make the glaze. Melt the butter in a saucepan, then add in the sugar, spices, liqueur, rum, and orange zest. Heat on medium until it beings to simmer. Simmer for about 5 minutes, or until it looks thick and syrupy. Allow to cool. Slowly pour the syrup into the powdered sugar and mix well. If the mixture is too thick, melt more butter and stir in. Alternatively you can use water to thin out the glaze if you want something less rich.
- Drizzle glaze on scones when scones are cool.