Browned Butter Banana Scones
Description
All the flavors of banana bread packed into buttery scones with crisp edges and tender centers. Freeze dried bananas are key to packing flavor into this pastry.
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Ingredients
- 10 tablespoons frozen unsalted butter divided
- 2 cups (88g) freeze dried bananas
- 1½ cups (187g) all purpose flour
- ⅓ cup (67g) granulated sugar + more for topping
- 1 tablespoon (14g) baking powder
- ½ teaspoon (3g) kosher salt
- ½ teaspoons ground cinnamon
- ½ teaspoon dried ground ginger
- ½ cup (55g) chopped toasted pecans
- ¾ cup (173g) buttermilk
- ¾ teaspoon vanilla bean paste
Instructions
- Line a quarter sheet pan with parchment, leaving a 1 inch overhang.
- Heat 8 tablespoons butter in a skillet over medium heat until melted, about 2 minutes. The butter will bubble and splatter, continue cooking, swirling or stirring with a rubber spatula, until butter starts to turn golden, 2–4 minutes. Turn off heat and continue cooking over warm (but off!) burner until deeply golden and has a nutty aroma, about 1 more minute.
- Immediately pour butter into prepared sheet pan, scraping to get all browned milk solids; freeze until solid, about 45 minutes.
- Grind 2 cups (88g) freeze dried bananas into a powder in a food processor. Measure out 1 tablespoon (7g) for the topping, cover and set aside.
- In a mixing bowl, combine remaining ground banana (81g), 1½ cups (187 g) all-purpose flour, ⅓ cup (67g) sugar, 1 tablespoon (14g) baking powder, ½ teaspoon salt, ½ teaspoon cinnamon, and ½ teaspoon ginger.
- Remove browned butter from freezer, peel off parchment, then chop and add to flour. Using a pastry blender, cut butter into flour until pea-sized. Stir in ½ cup (55g) pecans.
- In a liquid measuring cup, stir together ¾ cup (173g) buttermilk and ¾ teaspoon vanilla bean paste. Form a well in center of flour butter-mixture; buttermilk mixture in and, using a rubber spatula, mix until a dough comes together.
- Transfer dough to a piece of parchment and lightly press / fold into a 8✕5-inch rectangle (about 1-inch thick); transfer to fridge until edges are firm, about 1 hour.
- Meanwhile, heat oven to 400ºF (204ºC) with rack set in middle position.
- Melt remaining 2 tablespoons butter in a heatproof bowl in the microwave. Combine reserved 1 tablespoon ground bananas and 1 tablespoon granulated sugar for topping.
- Cut biscuit dough in half lengthwise then cut each half into 4 squares. Flip the dough over, peel off parchment, then transfer scones to a parchment lined backing sheet.
- Brush biscuits with melted butter then sprinkle with banana-sugar topping.
- Bake until risen and golden brown on tops and sides, 15-17 minutes, rotating halfway through. Let cool on sheet 5 minutes. Then transfer to a cooling rack.
Nutrition
Serving: 1sconeCalories: 305kcalCarbohydrates: 32gProtein: 4gFat: 19gSaturated Fat: 9gCholesterol: 36mgSodium: 341mgFiber: 2gSugar: 11g
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