emeraldowl

Banana Butterscotch Scones

In Baking, Uncategorized on April 4, 2011 at 4:01 pm

These are in one word – delightful.  Butterscotch is not my favorite, but the banana compliments the flavor so well.  They are light, tender and not overly sweet – one reason I tend to avoid butterscotch, it can be so overwhelming.  But, not here.  These are great for breakfast, dessert or tea time.  P.S. the smell of these baking would sell houses – just sayin’!

Banana Butterscotch Scones

recipe complements of Alice’s Tea Cup
  • 3 cups all-purpose flour
  • 1/3 cup sugar
  • 1/2 tsp baking soda
  • 2 1/2 tsps baking powder
  • 3/4 tsp kosher salt
  • 1 1/2 sticks (3/4 cup) unsalted butter, cut into 1/2-inch pieces
  • 2 bananas, sliced
  • 1/2 cup butterscotch chips
  • 1 1/4 cups buttermilk
  • 1 tsp pure vanilla extract
  • 1/4 cup heavy cream (for brushing)
  • 1/4 cup sugar (for sprinkling)

Directions: Preheat the oven to 425 degrees. In a large mixing bowl, combine the flour, sugar, baking soda, baking powder, and salt.  With clean hands, work the butter into the dry mixture until it is thoroughly incorporated and has the consistency of fine breadcrumbs.  Add the banana slices and butterscotch chips and combine well, so they are evenly distributed throughout the dry mixture.

Make a well in the center of the dry ingredients, and pour the buttermilk and vanilla into the well.  Combine the ingredients until all the dry ingredients are wet, but do not knead! Turn the mixture onto a floured surface and gather the dough together.  Gently pat the dough to make a disk about 1 1/2 inches thick. Using a 3- or 3 1/2 inch biscuit cutter, cut out as many scones as you can and lay them on a nonstick baking sheet. (I used my scone pan… what can I say I love triangular scones and well it is easy!) Gather the remaining dough together lightly to cut more scones – just don’t knead the dough too much. p.s. this dough is SUPER sticky.

Brush the top of each scone liberally with heavy cream and then sprinkle with sugar. Next time I am using sugar in the raw – it’s one of my favorite scones toppings! Bake the scones for about 12 minutes, or until lightly browned.

Enjoy the bliss!

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  1. Awesome. Can’t wait to try these!!!!

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