Banana Scones with Spiced Pecan Glaze

banana scones with pecan spice glaze_Here’s the thing about scones.  You can’t just go throwing in extra ingredients willy-nilly to create different flavors.  You’ll throw off the proportions and end up with a dry and cakey mess.  So in creating this new version of my favorite tea-time treat, I’ve carefully pureed a couple of very ripe bananas into the cream before mixing the dough, and then added extra layers of flavor by spicing up the glaze with nutmeg, cinnamon and cloves.  And to top it off, the pecans have been toasted in a bit of butter, salt and brown sugar for amazing taste and texture.

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For the dough:

2 cups all purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

2 tablespoon sugar

5 tablespoons cold unsalted butter, cut into pieces

2 very ripe bananas

3/4 cup heavy cream

1/2 teaspoon vanilla

For the pecan topping:

1 cup pecans, finely chopped

2 tablespoons butter

pinch of salt

2 tablespoons light brown sugar

For the glaze:

1 cup confectioners sugar

a couple of teaspoons milk or cream

1/8 teaspoon nutmeg

1/8 teaspoon cinnamon

generous pinch of ground cloves

 

Preheat oven to 400 degrees.  Line a baking sheet with parchment paper.

In a Pyrex measuring cup, thoroughly mash the bananas then add cream and vanilla and stir well.  This mixture should total 1 1/2 cups.  Set aside.  Whisk dry ingredients (flour, baking powder, salt and sugar) together in a medium bowl.  Add the butter to the flour mixture and cut it in, either with a pastry fork, two table knives, or your fingers, until the butter is in small pieces (about the size of a pea) and the mixture is crumbly.  Make a well in the center of the flour/butter mixture and pour in the cream/bananas.  Using a fork, gradually work the wet and dry ingredients together to form a dough.  This will not be a wet dough so resist the temptation to add more cream.  As soon as the dough starts to come together, dump it out on a clean surface and begin to pat it out into a rectangle, about 1 1/2 inches thick.  Be careful not to overwork the dough.  Cut the rectangle in half width-wise, then cut each of those pieces into 4 squares, then cut each square into 2 triangles.  Transfer triangles to the baking sheet and bake for 10-12 minutes or until puffed and just lightly brown around the edges.  Remove to a wire rack to cool.

Toast the pecans:  In a small skillet, melt the butter and add the pecan, salt and brown sugar.  Stir constantly for several minutes until pecans are warmed through and sugar is melted.  Remove from skillet and let cool.

Make the glaze:  Sift the powdered sugar into a small bowl and add the milk or cream one teaspoon at a time until you get a thick glaze.  Stir in spices and set aside until scones are completely cooled.

When scones have cooled completely, use a table fork to drizzle glaze over each one and sprinkle generously with the pecans.  Let glaze dry before serving.  Makes 32 small scones.

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Banana Muffins

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I’ve made countless batches of banana muffins over the years and this one is my current favorite.  It is adapted from Sara Foster’s Banana Nut Muffin recipe in her book Fresh Every Day.  I like to put the pecans on top because they get nice and toasty and keep their crunch.  And, this also makes it easier if you want to make a batch of muffins, half with nuts and half without.
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2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon salt
8 tablespoons unsalted butter, softened
1 cup sugar
2 large eggs
3 over ripe bananas
1/4 cup sour cream
1 teaspoon vanilla
1 cup pecans, broken into pieces
Preheat oven to 375 degrees.  Line a muffin tin with paper liners and lightly grease the top of the pan.  Whisk together flour, baking powder, soda, nutmeg and salt.  In a separate bowl, beat together butter and sugar until light and fluffy.  Add eggs, bananas, sour cream and vanilla and stir until the flour is just incorporated…do not over mix.  Fill the muffin tins until batter is just below the top of the paper liner.  Cover batter with broken pecan pieces and bake 25-30 minutes.  To test for doneness, I gently touch the top center of a muffin…it should spring back lightly.
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