Brown Butter Banana Scones
- Level: Easy
- Total: 1 hr 50 min (includes cooling time)
- Active: 35 min
- Yield: 8 scones
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 549
- Total Fat
- 26 g
- Saturated Fat
- 13 g
- Carbohydrates
- 74 g
- Dietary Fiber
- 3 g
- Sugar
- 37 g
- Protein
- 7 g
- Cholesterol
- 78 mg
- Sodium
- 335 mg
- Level: Easy
- Total: 1 hr 50 min (includes cooling time)
- Active: 35 min
- Yield: 8 scones
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 549
- Total Fat
- 26 g
- Saturated Fat
- 13 g
- Carbohydrates
- 74 g
- Dietary Fiber
- 3 g
- Sugar
- 37 g
- Protein
- 7 g
- Cholesterol
- 78 mg
- Sodium
- 335 mg
Ingredients
Brown Butter Banana Crumb:
Banana Scones:
Vanilla Glaze:
Directions
- Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment.
- For the brown butter banana crumb: Melt the butter in a small saucepan over medium heat; cook, swirling the pan occasionally, until the butter browns, 6 to 9 minutes. Immediately transfer to a small bowl and let cool slightly.
- Stir together the flour, brown sugar, cinnamon, nutmeg and a pinch of salt in a medium bowl until combined. Stir 2 tablespoons of the mashed banana into the browned butter until combined; (Reserve the remaining mashed banana in a small bowl for the scone dough.) Stir the butter mixture into the flour mixture until it’s fully saturated and crumbly. Set aside at room temperature.
- For the banana scones: Whisk the heavy cream, vanilla and egg into the small bowl with the reserved banana until smooth and combined. Set aside.
- Whisk the flour, brown sugar, baking powder, cinnamon, nutmeg, walnuts if using and 1/2 teaspoon salt in a large bowl until combined. Cut the butter into the dry ingredients with a pastry cutter until the mixture looks shaggy and the butter is mostly incorporated and in pea-size pieces. Stir the banana-cream mixture into the flour mixture until just combined; do not overmix.
- Press half of the dough into an 8-inch circle on a lightly floured work surface. Dust the top of the dough with more flour if it’s sticky. Scatter half of the brown butter banana crumb on top in an even layer (it should look clumpy and crumby). Top with the remaining dough in another 8-inch circle, covering the crumb layer completely, then top with the remaining crumb. Cut into 8 even wedges and transfer to the prepared baking sheet.
- Bake until the scones are puffed and golden brown, 18 to 22 minutes. Cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool to room temperature.
- For the vanilla glaze: Meanwhile, whisk together the confectioners’ sugar, milk and vanilla in a small bowl until smooth and combined. Drizzle evenly over the scones.
Cook’s Note
Make sure your bananas are very ripe (almost fully black); this will ensure your scones are perfectly sweet and brimming with flavor. When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
