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
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 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
Bananas Foster Scones
- 2 large bananas
- 2 ½ 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
- 1 ½ 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.
Delicious! Even without the frosting. Will be making this one again!
Amanda Powell says
I’m glad you enjoyed it!!
So I just made these scones and they came out super dry and cakey. I followed the recipe precisely but it seemed like here was not enough liquid or moisture to the dough. Can you recommend an adjustment?
It could be that the size of your bananas were smaller than the ones I tested with. You can add heavy cream or whole milk to the mixture to moisten it. I would add a tablespoon at a time until your dough is a nice, workable consistency.
Nicole ~ Cooking for Keeps says
I was JUST writing down bananas foster dessert ideas and saw this -- oh my gosh, speaking to my heart! I would never ever have thought to turn the flavors into a scone. SO in love!
Instead of putting the bananas in the oven to brown can I just use very ripe bananas?
You can! It just won't have the same depth of flavor as the roasted bananas, but still very, very tasty!!
Oh, ok, that makes sense! Thanks for getting back to me!
No problem! Let me know how they turn out for you!!