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Home - bread - Bananas Foster Scones

Published: Feb 6, 2015 · Modified: Sep 23, 2019 by Amanda Powell · Estimated time to read: About 2 minutes to read this article. · This post may contain affiliate links.

Bananas Foster Scones

An incredibly rich and decadent bananas foster scones recipe that you will want for breakfast and dessert. These moist banana scones will be a new favorite

Bananas foster scones

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.

A delicious and decadent bananas foster scone. Definitely more dessert than breakfast!

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 bananas foster 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 these bananas foster 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.

Bananas Foster Scones Recipe

Yield: 8 scones

Bananas Foster Scones

Bananas Foster Scones
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

  • 2 large bananas
  • 2 1/2 cups all-purpose flour
  • 1/4 cup lightly packed brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (8 tablespoons) unsalted butter, cut into cubes and chilled
  • 1 egg, beaten

For glaze

  • 3 tablespoons unsalted butter
  • 1/4 cup paced brown sugar
  • 1/4 teaspoon allspice
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons banana liqueur
  • 1/4 cup, plus 2 tablespoons rum
  • zest from half an orange
  • 1 1/2 cups powdered sugar

Instructions

  1. 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.
  2. 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 1/4 cup flour, one tablespoon at a time.
  3. Turn the dough onto the parchment-lined baking sheet and form into a circle about 1/2 inch thick. Use a pizza butter or knife to cut into 8 equal pieces and gently separate them.
  4. Bake for 15 - 18 minutes or until a light golden brown.
  5. 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.
  6. Drizzle glaze on scones when scones are cool.
© Amanda @ Cookie Named Desire

 

About Amanda Powell

Baker, photographer, and sometimes world traveler behind A Cookie Named Desire. Obsessed with helping people live life sweetly with delicious food to share with the special people in your life and creating lasting memories.

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Reader Interactions

Comments

  1. Sarah | Broma Bakery says

    February 06, 2015 at 9:23 am

    I totally agree with you about scones. Just last week I made a scone bread and Alex and I could NOT stop eating it. We were watching a movie and next thing you know there’s only 1/4 of the loaf left. Had we these scones in front of us, I’m sure it would’ve been the same story!

    Reply
  2. Allie says

    February 06, 2015 at 9:39 am

    Yum! This recipe sounds awesome

    Reply
  3. Cookin Canuck says

    February 06, 2015 at 9:47 am

    Those scones look absolutely incredible! I’d be tempted to eat that frosting off the spoon.

    Reply
  4. Alisa @ Go Dairy Free says

    February 06, 2015 at 10:22 am

    This recipe is just too brilliant and too enticing! Pinning it to try later!

    Reply
  5. heather @french press says

    February 06, 2015 at 10:35 am

    I’m with you on the scones, they do get a bad rap, and I am loving the bananas foster thing you ave going on. These would be a great addition to my morning coffee

    Reply
    • Amanda says

      February 09, 2015 at 8:45 pm

      Yes, these would go great with some coffee!!

      Reply
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Author Bio
Baker, photographer, and sometimes world traveler behind A Cookie Named Desire. Obsessed with ice cream and run-on sentences. Check out my bio for more information about me, or email [email protected] with questions!

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