Ingredients
Scones
- ½ cup mashed bananas (1-2 bananas)
- 1 cup buttermilk
- 1 teaspoon pure vanilla extract
- 2 ¼ cups all-purpose flour
- ¼ cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup cold unsalted butter (1 ½ sticks), cubed
- ½ cup chopped pecans
- 1 egg
- 1 tablespoon buttermilk (for brushing)
Brown Butter Cream Cheese Frosting
- 2 tablespoons unsalted butter
- 2 ounces cream cheese, softened
- 1 cup powdered sugar
- ⅛ teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 tablespoon heavy cream
Instructions
- Prepare banana mixture: In a large measuring cup, combine mashed bananas, buttermilk, and vanilla extract. Place in the refrigerator until ready to use to keep mixture chilled and fresh.
- Mix dry ingredients and butter: In the bowl of a food processor, pulse together flour, sugar, baking powder, baking soda, and salt until well mixed. Add the cold cubed butter and pulse until the mixture resembles pea-sized crumbs. Add chopped pecans and pulse a few times to combine evenly.
- Add wet ingredients and form dough: Pour the chilled banana-buttermilk mixture into the food processor and pulse just until the dough comes together. Turn the dough onto a floured cutting board and shape it into a rectangle. Cut the rectangle into thirds, stack them on top of each other, pat it back into a rectangle, and repeat this folding process two more times to develop flaky layers.
- Shape and chill scones: Roll the dough into a 10 by 4 inch rectangle about 1 inch thick. Cut the dough crosswise into 4 equal rectangles, then cut each rectangle diagonally in half to make triangles. Arrange the scones on a parchment-lined baking sheet and freeze for 30 minutes to firm up.
- Preheat oven: Heat the oven to 400ºF (204ºC) to ensure it is hot enough to give the scones a beautiful golden crust.
- Egg wash: In a small bowl, whisk together the egg with 1 tablespoon of buttermilk. Brush this mixture over the tops of the chilled scones to promote browning during baking.
- Bake scones: Bake the scones for 20 to 25 minutes until they turn golden brown. Remove from the oven and let cool slightly before frosting.
- Brown the butter: In a light-colored saucepan, melt butter over medium-high heat while whisking occasionally. The butter will melt, foam, and then begin to brown. Once it reaches an amber color, immediately remove the butter from heat and transfer it to a glass bowl or measuring cup to cool and slightly solidify in the refrigerator.
- Make frosting: In the bowl of an electric mixer, combine the slightly softened brown butter with cream cheese. Beat on high speed until creamy and smooth. Add vanilla extract and salt, mixing to combine.
- Add powdered sugar and finish frosting: Gradually add powdered sugar, beating on low speed to avoid sugar flying out. Once incorporated, beat on high until frosting is smooth, creamy, and fluffy.
- Frost scones: Once scones are cooled slightly, generously spread the brown butter cream cheese frosting over each scone and serve.
Notes
- Use ripe bananas for natural sweetness and moisture.
- Keep butter cold to achieve tender, flaky scones.
- The folding step in dough preparation creates flaky layers similar to puff pastry.
- Freezing scones before baking helps maintain shape and texture.
- Watch the butter closely when browning—remove as soon as it turns amber to avoid burning.
- Frost scones only after they have cooled slightly to prevent frosting from melting.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
