Bruleed Banana Scones

Save Recipe
  • Level: Easy
  • Total: 1 hr 20 min (includes cooling time)
  • Active: 20 min
  • Yield: Makes 8 scones
Share This Recipe

Ingredients

1 cup mashed overripe bananas (from 2 to 3 bananas)

1/4 cup whole milk, plus more for brushing

2 teaspoons pure vanilla extract

2 1/2 cups all-purpose flour, plus more for dusting

1/4 cup plus 2 tablespoons granulated sugar, plus more for sprinkling

1 tablespoon baking powder

1 teaspoon kosher salt

1 1/4 sticks (5 ounces) unsalted butter, frozen for 15 minutes

1 ripe but firm banana, halved lengthwise and quartered crosswise

Directions

  1. Preheat the oven to 375 degrees F. Line a large rimmed baking sheet with parchment paper.
  2. In a medium bowl, whisk together the mashed bananas, milk and vanilla. Set aside.
  3. In a large bowl, whisk together the flour, sugar, baking powder and salt. Working over the bowl, grate the cold butter on the large holes of a box grater. Gently toss the grated butter in the flour until it resembles coarse meal. Stir in the wet ingredients just until evenly moistened.
  4. Transfer the dough to a lightly floured surface, gather any crumbs and knead a few times until the dough just comes together. Working quickly and using lightly floured hands, pat the dough into a 9-by-6-inch rectangle. Using a large knife, cut the dough into 8 rectangle scones. Transfer the scones to the prepared baking sheet and brush lightly with milk; freeze for 5 minutes if the dough is too warm. Arrange the banana slices on top, pressing them into the dough slightly.
  5. Bake in the center of the oven until firm and lightly golden, 25 to 30 minutes, rotating the pan halfway through. Let the scones cool for 15 minutes, then remove and discard the parchment paper.
  6. Preheat the broiler and position the rack 8 inches from the heat. Working over a compost bowl, generously sprinkle each scone with the sugar. Broil until the sugar is bubbling, about 1 minute, rotating the pan during broiling to ensure even browning. Alternatively, use a kitchen torch to brulee the scones. Let cool slightly before serving. 
Cranberry Scones
PREMIUM
22m Easy 97%
CLASS
Apple Cinnamon Scones
PREMIUM
Erin Jeanne McDowell

Apple Cinnamon Scones

22m Easy 99%
CLASS
Bacon Cheddar Scones
PREMIUM
Sebastien Rouxel

Bacon Cheddar Scones

14m Intermediate 97%
CLASS
Ginger and Chocolate Chip Banana Bread
PREMIUM
20m Easy 99%
CLASS