These scones offer a delightful balance of sweet caramelized bananas and sharp cheddar cheese, creating a unique and satisfying pastry.
Author:Clara Alena
Prep Time:20 minutes
Cook Time:20 minutes
Total Time:40 minutes
Yield:8 scones
Category:Pastry
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup granulated sugar
1/2 cup (1 stick) unsalted butter, cold and cubed
1/2 cup heavy cream, plus more for brushing
1 large egg
1 teaspoon vanilla extract
1 cup sliced ripe bananas (about 2 medium)
1 tablespoon butter
1 tablespoon brown sugar
1 cup shredded sharp cheddar cheese
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, salt, and granulated sugar.
Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract.
Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
In a small skillet, melt 1 tablespoon of butter over medium heat. Add the sliced bananas and brown sugar. Cook, stirring gently, until the bananas are softened and lightly caramelized, about 3-5 minutes. Let cool slightly.
Gently fold the caramelized bananas and shredded cheddar cheese into the scone dough.
Turn the dough out onto a lightly floured surface and gently pat it into a 3/4-inch thick round. Cut into 8 wedges.
Place the scone wedges onto the prepared baking sheet. Brush the tops with a little extra heavy cream.
Bake for 15-20 minutes, or until golden brown and cooked through.
Let cool on a wire rack before serving.
Notes
Ensure your butter and heavy cream are very cold for the best scone texture.
Do not overmix the dough; this can lead to tough scones.
Caramelize the bananas just before adding them to the dough to prevent them from becoming mushy.