Strawbery Banana Scones
Submitted by tangman
Strawberry banana scones with fresh fruit folded into a tender, biscuit-style dough. Mashed banana and chopped berries keep these scones moist and naturally sweet, no glaze required.
YIELD
18 servingsPREP
40 minCOOK
20 minREADY
60 minSweet, soft, and bursting with fresh fruit, these strawberry banana scones are what happens when you cross a fluffy biscuit with a ripe-fruit muffin. The bananas and chopped strawberries get tossed with a bit of sugar to draw out their juices, then folded into the dough so every bite hits a pocket of berry or banana.
A quick word about the dough: it will be wet and messy. That’s not a mistake. The fresh fruit pulls in liquid as it sits, so you need plenty of flour to hold things together. Knead it just enough in the bowl to pick up the dry bits, then flour the top generously when you turn it out. Don’t fight the moisture; it’s what gives these scones their soft, almost cake-like crumb.
If the dough feels too sticky to roll, drop it by quarter-cup mounds onto the sheet pan. They’ll bake up rustic and free-form, and the tops will brown beautifully where the fruit hits the heat.
Kitchen Tips
- Mix the fruit with sugar at the last moment. Bananas brown fast, and you want bright pink-and-cream batter, not gray.
- Use ripe bananas with brown spots for the deepest flavor. Underripe bananas will taste flat in the finished scone.
- The dough is supposed to be moist. Resist adding extra flour to the dough itself; flour the work surface and the top of the dough instead.
- Bake until just lightly browned. Overbaked scones go dry quickly because of the fruit moisture.
Variations
- Swap the strawberries for blueberries, raspberries, or chopped peaches in summer.
- Add ½ teaspoon cinnamon and a handful of chopped walnuts for a banana-bread-meets-scone vibe.
- Drizzle cooled scones with a simple powdered-sugar glaze for a brunch-worthy finish.
Ingredients
Directions
Preheat the oven to 400℉ (200℃).
Mix together the bananas, strawberries and sugar, set aside. (Don’t do this much in advance, the bananas will blacken)
Mix together the flour, baking powder and salt.
Mix well with a whisk.
Using a pastry blender, mix in the butter until coarse.
Still using the pastry blender, mix in the eggs, one at a time.
Stir in the banana mixture.
The dough will be very moist and messy.
Knead it in the bowl enough to pick up all of the flour mixture. (It will still be very moist.)
Turn out the dough on a floured board, and flour the top of the dough so that flour coats the entire dough.
Flatten with a rolling pin or your hands to ¾ inch Using a knife, cut the dough into squares, or large wedges, and lay onto an ungreased cookie sheet; or drop by ¼ cup batter onto sheet.
Bake in the center of the oven for 15 to 20 minutes, or until lightly browned.
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