Looking for an alternative recipe to your trusty banana bread for using up those spotted, overripe bananas sitting on your countertop? These Banana Scones with Brown Sugar Crumb Topping are what you are looking for! They come together easily, bake up quickly and make for the perfect addition to your breakfast or brunch menu. And, that brown sugar topping takes these already flavorful and moist banana scones from great to over the top indulgent.
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HOW TO Make Moist and Buttery SCONES
I have found that many a scone tend to look nice and inviting, but when it comes to taste, they under deliver in a big way. Most scones tend to be on the, dare I say it, drier side. To help achieve a soft, buttery and flaky scone there are a couple of tricks I’ve used here (as well as in my Dulce de Leche Scones recipe). The first trick to getting these scones just right is in the butter. I’m not talking about the amount of butter, but rather the way the butter is incorporated into the scone batter in this recipe.
To start, stick your butter in the freezer when you begin to prepare to make these banana scones. The ideal situation is to have your butter sit in the freezer for at least 30 minutes prior to using it in this recipe. However, if you don’t have that kind of time and you just need to bake these banana scones ASAP, even a few minutes in the freezer for your butter will suffice. See the Tips section below for the best way to incorporate butter into the scones batter to produce the very best banana scones.
The next trick for obtaining a moist scone is the addition of sour cream or full-fat Greek yogurt. This adds richness to the dough and helps maintain moisture during baking. The addition of sour cream or Greek yogurt also helps the scones stay soft and tender.
That Brown Sugar Topping
I made these banana scones several times before I was satisfied with the outcome. I tried sprinkling cinnamon sugar on top, I tried drizzling maple cinnamon glaze on the baked scones too. Each time they were good but not great. Then it came to me – how about adding a brown sugar crumb topping? And guess what – adding a hefty sprinkling of brown sugar and butter on top of these banana scones was the ticket to achieving supreme scone deliciousness. The brown sugar and butter melt into the scones while baking, creating a crisp and buttery bite to the scone. Utter banana scone perfection!
Tips for Making Banana Scones
- When preparing the scone dough, you’ll see two types of flour are called for, all-purpose and cake. Cake flour helps to achieve a tender texture in these scones. If you don’t have it, feel free to substitute the cake flour for all-purpose or use one cup all-purpose flour, remove 2 tablespoons from the one cup and replace with 2 tablespoons cornstarch. Whisk together to aerate and create a light and fluffy flour to add to your dough
- Keeping your butter cold is very important when making scones. This helps ensure a proper crumbly and flaky texture to your scones. So I recommend sticking your butter in the freezer for at least 30 minutes prior to baking the scones. Then, grate the butter (it’s easy once it’s frozen) using a box grater and incorporate into the dry ingredients. This helps prevent the butter from melting as you’re making the dough and prevents the scones from spreading too much while baking. And, this trick helps produce an exterior that is evenly browned and crisp (learned this from Sally’s Baking Addiction!)
- Don’t overwork the dough. What I mean by this is don’t over mix the butter into the flour or knead the dough when you’ve dumped it out onto the counter. You want to handle the dough as little as possible to prevent the dough from becoming tough and dense
Useful Kitchen Tools for Making Banana Scones
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If you’re a breakfast and brunch lover like me, give these other easy recipes a try:Print
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