Transforming Scones
Scones get a bad rap, and I’m here to remove that negative connotation. When most people think about scones, they believe they’re dry and meant to be eaten with coffee or tea in or order to make up for the dryness. While I love having a coffee with my scone, the reality is that you’re just eating a bad scone. Scones are a bit denser than other pastries, but a well-made scone should still be moist and fluffy on the inside. So my goal is to continue sharing all of my favorite scone recipes to outweigh all of the bad ones out there. These Banoffee Scones are layered with caramelized bananas and toffee pieces then topped with a drizzle of coffee icing. This is a caramelization lovers dream!
Caramelized Bananas
First, we’ll start making the caramelized bananas. Heat a pan over medium heat. Add in the butter and brown sugar. Allow the butter and brown sugar to melt together into a bubbly liquid. Then, piece by piece, lay down the banana slices in single layer. Cook for about 1 minute on each side until golden brown and caramelized. Remove the banana slices from the pan, allowing any excess sugar syrup to drip off. Discard any leftover syrup in the pan. Allow the banana slices to cool while you prepare the scones.
Shape and Chill
In a bowl, whisk together the buttermilk, egg, and vanilla extract. In a separate large bowl, add in the flour, sugar, baking powder, and salt. Whisk the ingredients together until combined. Then add in the cold diced butter. Use a pastry cutter or fork to cut the butter into the flour until you get a mixture of pea sized to nickel sized butter pieces.
Pour in the buttermilk mixture, caramelized bananas, and heath toffee pieces. Mix everything together with a fork until you get a scraggly clump of dough. Turn it onto a floured work surface and gently press the dough together into one mass. Be sure to not overwork the dough. Pat it into a 7 inch diameter circle. Wrap it in plastic wrap and freeze for 1 hour.
The Finishing Touch
Preheat the oven 425℉. Line a baking sheet with parchment paper. Cut the dough in half. Then cut each half in half so you have quarters. Cut each quarter in half so you have 8 triangles. Place them onto the baking sheet spacing them 2 inches apart. Brush the tops with heavy cream or egg wash and sprinkle raw sugar on top. Bake them in the oven for 22-25 minutes until golden brown on the outside. Transfer the scones to a wire rack to cool. In the meantime, whisk together the powdered sugar and coffee until you have a smooth glaze. When the scones have cooled, drizzle the glaze black and forth over each scone. Finish with a sprinkle of flaky salt.
The best part about these Banoffee Scones is the contrast between the crispy, sugar-coated outside, and the moist, fluffy inside. It’s the perfect balance of textures. The caramelized banana and toffee pieces are well distributed throughout the scones, so it isn’t overwhelmingly sweet. You get notes of caramelization from each ingredient, and the flaky salt on top rounds out all the flavors and sweetness. Give scones a second chance, and try this recipe out!
Banoffee Scones
Ingredients
- 1 tbsp Unsalted Butter
- 1 ½ tbsp Brown Sugar
- 1 Ripe Banana (sliced on a bias)
- ⅓ cup Buttermilk
- 1 ½ cups All Purpose Flour
- 1 Large Egg
- 1 tsp Vanilla Extract
- 3 tbsp Granulated Sugar
- 1 ¾ tsp Baking Powder
- ½ tsp Kosher Salt
- 7 ½ tbsp Cold Unsalted Butter (diced)
- 2 Heath Bars (roughly chopped)
- 1½ tbsp Heavy Cream or Egg Wash
- 1 tbsp Raw Sugar
- 1 ¼ cups Powdered Sugar
- 2-3 tbsp Strong Coffee or Fresh brewed Espresso
- Flaky Salt (for topping)
Instructions
- Heat a pan over medium heat. Add in the butter and brown sugar. Allow the butter and brown sugar to melt together into a bubbly liquid. Then add in the banana slices in a single layer. Cook for 1 minute on each side until golden brown and caramelized. Remove the banana slices from the pan, leaving any excess sugar syrup in the pan.
- In a bowl, whisk together the buttermilk, egg, and vanilla extract. In a separate large bowl, add in the flour, sugar, baking powder, and salt. Whisk the ingredients together until combined. Add in the cold diced butter and use a pastry cutter or fork to cut the butter into the dough until you get a mixture of butter pieces varying from pea sized to nickel sized.
- Pour in the buttermilk mixture, caramelized bananas, and heath toffee pieces. Mix everything together with a fork until you get a scraggly clump of dough. Turn it onto a floured work surface and gently press the dough together into one mass. Be sure to not overwork the dough. Pat it into a 7 inch diameter circle. Wrap it in plastic wrap and freeze for 1 hour.
- Preheat the oven 425℉. Line a baking sheet with parchment paper. Cut the dough in half. Then cut each half in half so you have quarters. Cut each quarter in half so you have 8 triangles. Place them onto the baking sheet spacing them 2 inches apart. Brush the tops with heavy cream or egg wash and sprinkle raw sugar on top. Bake them in the oven for 22-25 minutes until golden brown on the outside. Transfer the scones to a wire rack to cool.
- In the meantime, whisk together the powdered sugar and coffee until you have a smooth glaze. When the scones have cooled, drizzle the glaze black and forth over each scone. Finish with a sprinkle of flaky salt and enjoy!
