Banana-Filled Banana Scones

If you like Banana Bread, Banana Muffins, or anything banana, you’re going to love these BANANA-FILLED BANANA SCONES.

These BANANA-FILLED BANANA SCONES are flaky and moist, with bananas in the scones and in the filling. They’re like a double dose of bananas, with the warm spices of cinnamon and nutmeg, and topped with a delicious salted caramel icing.

Let’s BAKE!

INGREDIENTS

BANANA SCONES
8 tablespoons butter (114 grams)
1 large banana
1/2 cup buttermilk (may need more or less)
2 cups unbleached flour (278 grams)
1/4 cup whole wheat pastry flour (36 grams)
1/2 cup sugar (100 grams)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg

BANANA FILLING
1 large banana, sliced
2 tablespoons brown sugar
salted caramel sauce
1 egg, beaten
turbinado sugar

SALTED CARAMEL ICING
2 tablespoons salted caramel sauce
2 tablespoons cream, milk, or buttermilk (1-2 Tbsp)

DIRECTIONS

BANANA SCONES: Preheat oven to 400 degree F. Grate butter and put in freezer. Mash banana in a 1-cup measuring cup, add enough buttermilk to make 1 cup; whisk together; put in refrigerator to keep cold. In a large bowl whisk together flours, sugar, baking powder, baking soda, salt, cinnamon and nutmeg. Stir in frozen butter until all the butter is coated with the flour mixture. Add banana-buttermilk mixture; stir together until just combined (do not overmix, the dough is very loose). Place dough on a floured board and pat into a square. Roll out into a 12″ square. Fold into thirds, and then fold into thirds the other direction (you should have a square again). Put on a floured plate; put into the freezer uncovered for 5 minutes.

BANANA FILLING: Divide dough into 2 equal pieces. On a parchment-lined baking sheet pat out one piece of dough into a 7-inch round disk. Layer sliced banana in an even layer on dough keeping about 1/2-inch away from the edge (you may not need the entire banana). Sprinkle brown sugar over banana slices. Drizzle some salted caramel sauce over bananas. Pat 2nd piece of dough into a 7-1/2 inch round disk, place on top of first dough with bananas, etc., sealing around the edge. Place dough in freezer for 5 minutes. Remove dough from freezer, slice the disk into 8 wedges and space them about an inch apart from each other. Brush tops with 1 beaten egg (you won’t use all of the egg), then sprinkle with turbinado sugar. Bake at 400 degrees F. for 18-22 minutes (until golden brown and delicious). Remove scones with parchment from baking sheet onto cooling rack; cool completely.

SALTED CARAMEL ICING: Once scones are cooled, whisk together icing ingredients until smooth (If icing is too thick, add more cream. If icing is too thin, add more powdered sugar). Put icing into a ziplock bag, cut a hole in the corner and drizzle on scones. Serve (If you are not serving the scones right away, put in refrigerator to firm up the icing) Enjoy! These scones freeze well.

Here’s a link to my delicious recipe for Salted Caramel Sauce:

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