Banana Scones with Spiced Pecan Glaze
Print recipe
| Serves | 8 |
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 5 tablespoons cold unsalted butter (cut into pieces)
- 2 very ripe bananas
- 3/4 cups heavy cream
- 1/2 teaspoon vanilla
- 1 cup pecans
- 2 tablespoons butter
- 1 pinch salt
- 2 tablespoons light brown sugar
- 1 cup confectioners sugar
- a couple of teaspoons milk or cream
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cinnamon
- 1 pinch ground cloves
Directions
| 1. | Preheat oven to 400 degrees. Line a baking sheet with parchment paper. |
| For the scones | |
| 2. | 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 | |
| 3. | 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 | |
| 4. | 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. |