Vanilla Bean Banana Scones

For a while there it seemed we Michiganders were going to have the good fortune of missing out on winter. There were no signs of snow, temperatures were mild & the mornings were getting lighter and lighter. Some felt it was better not to discuss it. Perhaps if we pretended this mild weather was normal, no one would be any the wiser and we’d be able to sail calmly into spring without a flake of snow. But alas, this week brought temperatures in the 20s…along with snow…and black ice. I was made aware of the return of Michigan winter by a small patch of ice that led my tiny blue car sailing straight into a freeway median. But don’t worry, not only was there very little damage to the tiny car, but there was also no damage to the tiny driver. So even though winter has returned, I suppose I still have some luck on my side. So instead of distressing over the negative side of winter, I’ve decided to relish in the positive things winter brings. Beautiful snowy trees, studded with fresh snow. Cozy, Sunday afternoons meant for huddling up with a homemade latte and a good book. And a casual Sunday brunch with Vanilla Bean Banana Scones. These scones are flavored with fresh vanilla bean, and although it is rather expensive for a tiny bean, it brings a much stronger vanilla flavor. (If you’d rather use extract, I would suggest using 1 teaspoon in place of the vanilla bean.) And the sweet cinnamon brown sugar topping perfectly accents the mellow bananas. So settle in, and get baking.

Ingredients: Makes 6-7 scones

  • 2 cups flour
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1 Tbsp. baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 6 tablespoons cold butter, cut into small cubes
  • 1/2 cup (about 1 regular size) mashed, super ripe banana
  • 2 tablespoons honey
  • 1/4 cup half & half
  • beans from 1/2 of a vanilla bean
  • 1 egg, beaten
Topping
  • 2 tablespoons brown sugar
  • 1 teaspoon cinnamon
Cream Cheese Glaze (optional)
  • 2 tablespoons cream cheese
  • 1 1/2 teaspoon powdered sugar
  • 3 teaspoons half & half

Preparation:

  1. In a food processor, mix all dry ingredients (flour through nutmeg) and pulse until well blended
  2. Add in 6 tablespoons cold butter and pulse until butter is well incorporated and no big chunks remain
  3. In a small bowl, mash banana and stir in honey
  4. Measure out half & half and mix in vanilla beans
  5. Add vanilla half & half to banana mixture
  6. Beat in egg
  7. Add dry ingredients to wet ingredients and stir until just incorporated
  8. Place dough on a greased cookie sheet, and cut into 6-7 triangle scones
  9.  In a small bowl, mix topping ingredients together and sprinkle over scones
  10. Bake at 425 for 15 minutes
  11. For the glaze, whisk softened cream cheese, powdered sugar & half & half together until think enough to drizzle over cooled scones ( this may require more half & half, so just add slowly until desired consistency is reached)

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One thought on “Vanilla Bean Banana Scones

  1. Pingback: Mother’s Day Recipe Round Up | Miss Petite Sweets

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