Bananas Foster Scones are some of the best breakfast food you could ever eat. Each bite of these banana scones leaves you yearning for another. This homemade banana scone recipe is one for the books, so keep it nearby in case you need it.
Ingredients
2tablespoonsunsalted butter, divided
1/4cuppacked dark brown sugar
1/8teaspoonground cinnamon
1strip lemon zest, 1 inch long by about 1/2 inch wide
1large, firm, ripe bananas, peeled and halved lengthwise and then halved crosswise
2cupsunbleached all-purpose flour
1tablespoonbaking powder
1/2teaspoonsalt
1/2teaspoonground cinnamon
5tablespoonscold unsalted butter, cut into 1/4-inch cubes
1cupheavy cream
1cupplus 3 tablespoons powdered sugar
2tablespoonsdark rum
Instructions
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.