Banana Scones with Espresso Glaze
I like my scones with a kick of espresso on top! If you have never tried coffee and banana together, these subtle banana coffee scones are the perfect introduction! TIP: For the most banana flavor, use very ripe bananas.(*Pictured: I added blueberries to half the batch.)
Equipment
- bench scraper or knife
Ingredients
Dry ingredients
- 1 ¼ cups AP flour White all-purpose flour
- 1 ¼ cups white whole wheat flour You can use all AP or all white whole wheat
- ½ tsp salt
- 1 tbsp baking powder
- ½ tsp baking soda
- ¼ cup sugar
- ¼ cup brown sugar Not packed
- 1 egg Beaten
- ½ cup banana Greek yogurt Or plain Greek yogurt. or 1 single serving sized cup
- 2 tsp vanilla extract
- 2 bananas Large or three small, ripe lightly smashed
- 1 stick butter Very cold or frozen, cut into small pieces, grated or sliced very thinly.
Espresso Glaze
- ½-¾ tsp espresso powder If you don't have espresso power, instead of water, just use strong cooled brewed coffee
- 1 cup powdered sugar
- 1½-3 tbsp water 1 tbsp to start, add more if you need to thin it. The glaze should be slightly thick.
Optional
- ½ cup dehydrated banana chips * Use a food chopper to crush them into bits. Sweetened or unsweetened. They add a bit more natural banana flavor.
Instructions
- Mix dry ingredients (flour through sugar) in a large bowl. (Feel free to add ½ tbsp of espresso powder to the dry ingredients if you want extra coffee flavor!)
- Mix the wet ingredients (egg through vanilla) in a medium bowl and add the mashed, chunky bananas and give it a quick stir.
- Using the very tips of your fingers quickly, or using two forks, cut the ice-cold butter pieces into the dry ingredients until it looks like wet sand.
- *Stir in crushed dried banana chips if you are using them.
- Pour the wet ingredients into the dry and gently stir until combined. Don't over mix, or the scones will be hard and tough!
- Form the dough into a loose ball and turn it out onto a lightly floured surface.
- For large scones, press it into about an 8" flat circle, about 3/4-1" thick. For small scones, split the dough in half and press it into two smaller flat circles, about 3/4" thick.
- Using a long knife or a bench scraper, cut the circle in half, and continue cutting until you have 8 even-sized wedges.
- *If you don't feel like fussing with a glaze, before baking. brush the tops with a little milk, or an egg wash, and sprinkle on some sugar and a dusting of espresso powder.
- I like to place them about an inch apart on a parchment lined cookie sheet, or pizza pan.
- It's important to get the dough cold before you bake so that they don't spread too much. Place the scones in the freezer, or fridge for about a half hour before you preheat the oven to 400°.
- Bake for 20-25 minutes, or until they are lightly browned, or spring back when you press on them. I like mine a little crispy on the outside, so I bake mine closer to 425°.
Espresso Glaze (Make sure the scones are cooled at least ten minutes, or the glaze will run off.
- After the scones have cooled, add ½-¾ tbsp espresso powder to a cup of powdered sugar and stir to combine. *If using larger granules of instant coffee, mix the coffee with the water first.
- Stir in water until smooth. You may need to add more water. It should be just thin enough to drizzle it over the cooled scones. Or, you can dip the tops of the individual scones in the glaze. These are best served fresh. Store in the refrigerator.
Notes
I baked these in the summer when it was so humid out that the air was thick! They came out super moist. It took forever for the glaze to harden! If you need to transport them or stack them quickly, just seal the glaze in a zip-top bag and drizzle it on later.
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Nutrition
Calories: 398kcalCarbohydrates: 66gProtein: 7gFat: 13gSaturated Fat: 8gCholesterol: 52mgSodium: 342mgPotassium: 337mgFiber: 3gSugar: 33gVitamin A: 411IUVitamin C: 3mgCalcium: 108mgIron: 2mg
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