In honor of Fat Tuesday coming up next week, here’s a portable breakfast friendly spin on the popular New Orleans dessert! Tender scones packed with caramelized banana chunks and drizzled with a delicious rum spiced glaze….need I say more?
Bananas Foster has always been one of my favorite desserts. How could you not like a dessert that is set on fire and still tastes great! If you’re nervous about setting a small fire in your kitchen there’s no need to worry, this recipe does not require flambéing the bananas. Instead the bananas are cooked in a bubbling skillet of brown sugar and cinnamon before being added to the batter, giving the scones an incredible caramel flavor. As with many of my scone recipes, these freeze beautifully. Just freeze the unbaked scones on a baking sheet until firm, tightly wrap in plastic wrap and place in a ziploc freezer bag. When ready to bake just pop into the oven straight from the freezer, no need to thaw….just add a few more minutes to the baking time.
Yield: 8 scones
2 tablespoons unsalted butter, divided
1/4 cup packed dark brown sugar
1/8 teaspoon ground cinnamon
1 strip lemon zest (1 inch long by about 1/2 inch wide)
1 large, firm, ripe bananas, peeled and halved lengthwise and then halved crosswise
2 cups unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
5 tablespoons cold unsalted butter, cut into 1/4-inch cubes
1 cup heavy cream
1 cup plus 3 tablespoons powdered sugar
2 tablespoons dark rum
Melt 2 tablespoons butter in a heavy-bottomed 12-inch skillet over medium heat. Add the brown sugar, cinnamon, and lemon zest; stir to dissolve the sugar, about 1 minute. (If the heat is too high, the butter and sugar will separate instead of combining to form a sauce.)
Add the bananas and spoon some sauce over each piece. Cook until the bananas are glossy and golden on the bottom, about 1 1/2 minutes. Turn the bananas and continue cooking until very soft but not mushy or falling apart, about 1 1/2 minutes longer. Remove from heat, discard the lemon zest, mash the bananas and set aside to cool completely (you should have about ½ cup).
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, stir together the flour, baking powder, salt, and cinnamon. Add the 5 tablespoons of cold butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas.
In a separate bowl, whisk together the banana mixture and heavy cream. Fold wet ingredients into dry ingredients and form the dough into a ball. With lightly floured hands press dough into a 8-inch round. With a sharp knife or pizza cutter, cut the dough into 8 wedges.
Place wedges on the prepared baking sheet and bake in preheated oven 12 to 15 minutes or until tops of scones are a light brown. Transfer to a wire rack for at least 10 minutes before glazing.
While the scones are cooling, make rum glaze. In a small bowl whisk together powdered sugar and rum until smooth. Drizzle glaze over scones and serve.
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