I told you guys I had a problem with having too many bananas. A far, far cry from the days that I swore off the fruit like it was the plague.
Just another testament to the powers of butter and sugar I suppose!
Nate and I recently had a revelation the other day: when you get married you tend to switch habits. For example, I used to sleep in as long as humanly possible, snoozing about 5 times (on a good day), and still convincing myself I could forgo showering just this once. Ah, the days when work didn’t vacuum-suck the fun out of life…
Now Nate’s the one who sleeps in and I wake up after only one snooze at 5AM to blog and workout. I don’t even know who I am anymore.
Another example: bananas. I still don’t peel one open and eat it monkey-style, but they’re in just about every smoothie and baked good I’ve been making lately. Nate on the other hand used to eat them every day. Now it’s only the baked version he likes.
Marriage is weird people.
Here’s the thing with banana scones: if you’re not careful you’ll end up with a HUGE mess and enough dough for approximately 60 scones. I don’t know about you, but 60 scones is a lot, even for me. It’s about 5 scones too many. It’s the stinkin’ bananas – so full of moisture that it throws off the rest of the ingredients!
As if the scones didn’t have enough sugar on their own I made sure to add a creamy, sugary glaze because glazing things is fun. And it helps you eat more scones. Or more glaze. Or both.
I love using cream in glazes too…sure, there are extra calories and fat in there, but let’s be honest with ourselves: you’re not typically eating a scone as a healthy part of a low-fat diet. So use the cream. You’ll thank me later.
BANANA SCONES
- 1 stick butter, very cold and cut into cubes
- 1/2 cup milk
- 1/2 tsp vanilla
- 2 cups flour
- 2 Tbsp sugar, plus more for dusting
- 2 tsp baking powder
- 3/4 tsp salt
- 2 bananas, cut into rough cubes
Preheat oven to 400. In a food processor combine the flour, sugar, baking powder, and salt. Add the butter and pulse until the chunks of butter are roughly pea-sized. Add the milk and pulse a few more times til it starts to come together. Add in the bananas and pulse until the dough comes together, adding a little more flour if your dough is too wet from the bananas. Remove the dough onto a floured surface and pat into an 8-inch circle. Cut into 8ths, sprinkle with sugar, and place the scones on a baking sheet lined with parchment paper or a Silpat. Bake for 20-25 minutes at 400. Serve warm or at room temperature with Vanilla Cream Glaze.
VANILLA CREAM GLAZE
- 1 cup sugar
- 1/4 cup heavy cream
- 1 Tbsp vanilla extract
- 1/4 tsp salt
In a small saucepan over medium low heat combine all ingredients and bring to a simmer for about 2 minutes, or until sugar is completely dissolved. Remove from heat and drizzle over scones. Or pancakes. Or pizza. The world is your oyster!
It’s a pity that we at all of these scones. Now I’ll just have to go make more with the other 900 blackened bananas sitting on my counter top.
Don’t know what I did wrong but this turned in to a horrible mess that took me 30 minutes to clean up!
Hey Kim!
I’m so sorry! The only thing I can think of is that maybe the moisture content of our bananas was different? Tiny differences like that can throw off the entire outcome of a recipe sometimes… Thank you so much for the feedback though!
My house is always filled with overriped bananas so this recipe will be the perfect way to use them up. Plus, I LOOOOOVE scones so I’m sure I will love these, especially with that awesome glaze.
Thanks for the wonderful recipe 🙂
These are yummy! Thanx for sharing. I did not make the glaze, because I like my scones a little dry, and not so sweet. Just the sugar on the top makes them perfect. I think next time I will try adding coconut for a variation…bet that will be good too.
I had to add alot more flour to get it a scone dough consistency. Also, don’t forget to add the vanilla, which I don’t see listed in the directions 🙂 They are in the oven now…can’t wait!
Those were incredible. I have been eating them all weekend. I linked up to this recipe here: https://asnailslife.wordpress.com/2011/04/25/banana-scones-with-nutella/
Keep up the good work. You are definitely padding my cookbook with good recipes.
The flavor combo seriously sounds magical!
These look so good right now!
I made banana scones a few weekends ago, and fell in love. Can’t wait to try these!
uhhh? yummm! banana anything! I like them raw, monkey style, baked! You name it!!
DO YOU think they would be just as good without the vanilla glaze?
Those look perfect! You can always send some to me, I wouldn’t mind 😉
We go through so many bananas. Probably about 2 bundles a week for the 2 of us!! But, when I go and get some again..this is what I’ll be making! Yum!
If more scones equal more glaze, I really don’t see a problem… 😉
These look amazing! I am always looking for new banana recipes!
Ummmmmmm yum… 🙂 That’s all I can say!
Wow!! Amazinggg 😀
Yum!! Great twist on scones
ohmygoodness.
I never thought about it, but Peter & I have changed in the same ways. I used to struggle getting up more than he did. Now, he can’t drag his butt out of bed most mornings and I’m getting up earlier than I really HAVE to. Same changes on the bananas too. I used to be “meh” about them, but now love them.
Wow, those look delicious. I am impressed at the 5am wake-up time. Definitely can’t do that.
I always think scones look so tasty but then when I eat them they are always so dry!! What gives? I can’t decide if I like scones or not.
omg, *Droooool* these look/sound soooooo good!
60 scones is too many?! Wha?!?
These look great! 🙂
Bookmarked!!!
Yes, 60 scones might be a few too man;-)
Gorgeous — and it’s fruit! 😉 Are scones a good application for cake flour instead of regular? I always get confused…
That is definitely going in my “save” pile – I love baking with bananas and I love scones! 😀
like i need something else to fuel my banana obsession. why must you enable this behavior of mine??