Coffee Banana Scones
Submitted by goofiestgal
Buttery scones made with ripe mashed banana and strong black coffee for a breakfast treat that pairs two morning favorites. Golden, tender, and ready in 45 minutes.
YIELD
1 dozenPREP
20 minCOOK
20 minREADY
45 minWhat happens when banana bread meets your morning coffee? These scones. Ripe banana and strong black coffee get folded into a buttery biscuit dough, and the result is something that smells incredible coming out of the oven.
They bake up golden and tender with a slight crunch on the outside and a soft, cakey interior. Not too sweet, which means they’re just as good with jam as they are on their own with a fresh cup of coffee.
Makes a dozen, and they disappear fast.
Kitchen Tips
- Use truly ripe bananas. The browner and spottier the peel, the more natural sweetness and moisture you get in the dough.
- Keep the butter cold. Cut it into the flour quickly so it stays in small pieces. Those little pockets of butter are what create flaky layers.
- Handle the dough gently. Thirty seconds of kneading is plenty. Overworking develops gluten and turns your scones tough and chewy.
Ingredients
Directions
In large bowl, combine flour, baking powder, salt and sugar.
Cut in butter until mixture resembles fine crumbs.
In separate bowl, combine banana, milk, coffee and vanilla; add to dry mixture, stirring lightly to make a moist dough.
On lightly floured board, knead dough lightly for about 30 seconds.
Roll out dough to ½ inch thickness; cut into 3 inch rounds and place on lightly greased baking sheet.
Bake in 425 degrees F oven for 15 minutes or until lightly browned.
Comments
