I believe I mentioned a while ago having had banana bread french toast, and went on about how amazing it was. (Really, seriously amazing, if I haven’t managed to talk about it before – it is my firm belief that you should stop what you are doing and make banana bread so that you can have banana bread french toast. Now. Really. It’s that good.) At the time I had thought about trying to put it into scone form, but I am limited in my experience of putting fresh fruit into scones and the idea of just experimenting out of the blue still makes me a little antsy…. so I put it on the back burner.
Fast forward a few months to be browsing pinterest the other day: lo and behold, I come across a recipe for banana bread scones. They did the weird thing of adding chocolate chips to it, which I find to be an odd thought, though once I think of monkey tails (frozen chocolate-covered bananas) it doesn’t seem that odd but it’s really very odd all the same. But that’s fine – there are undoubtedly people who think that adding nuts to banana bread is just bonkers.
At any rate, these turned out just magnificently, down to the browned butter glaze. I was initially thinking of attempting a glaze out of waffle syrup, but decided against it at the last minute. I suddenly found myself following the recipe for the glaze in this recipe, and it turned out just magnificently. It has a wonderful caramel flavor, and it kind of creeps up on you. Seriously have to keep that on-hand. Perhaps for apple scones (!)
Banana Nut Bread Scones
from How Sweet It Is
3 1/4 cups all-purpose flour
1/3 cup brown sugar
2 1/2 tsp baking powder
1 1/2 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
3/4 cups cold unsalted butter, cut into pieces
2/3 cup buttermilk
2 tsp vanilla extract
2 ripe bananas, mashed
1/2 cup walnuts, chopped (optional)
1/2 cup mini chocolate chips (optional)
1/4 cup brown butter
1/2-3/4 cup powdered sugar
1/2 tsp vanilla extract
1 1/2 tbsp milk or half & half
Preheat oven to 425°F.
In a large bowl, whisk or sift together flour, brown sugar, baking powder, soda, salt and cinnamon until combined. Add butter and using your fingers, a fork or a pastry blender mix it together and combine until it forms coarse crumbs.
Make a well in the center and add buttermilk, vanilla extract and bananas. Mix with a large spoon until dough forms and comes together – it will be sticky. Add in nuts and chocolate chips. Divide dough in half and pat it into 6-inch circles on a floured surface. Cut into 6-8 wedges (or use cookie cutters), then place on a baking sheet and bake for 10-12 minutes. Top with glaze and serve.
For the glaze
To brown butter: heat 4 tbsp butter in a saucepan over medium heat, stirring constantly. Remove from heat once brown flecks start appearing, and continue stirring in the pan for another minute or so.
In a medium bowl combine brown butter, vanilla extract and powdered sugar. (I added the extract first, whisked it together, then whisked the powdered sugar in 1/8th cup at a time until I had added 1/2 cup total. That made a funny thick pasty-liquid that looked kind of gross. Luckily, it came together just fine as I added the half & half.) Whisk until the mixture comes together then add in 1 tbsp milk, continuing to mix. If it still doesn’t appear glaze-like, add in milk 1/2 tbsp at a time and mix again until you achieve the desired consistency.