Banana Split Scones

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Banana Split Scones

This morning I created this recipe for my daughter Amanda, who requested freshly baked scones for breakfast.  I thought I whip up a batch using slightly overripe strawberries, and extra coconut milk leftover from another recipe.  The results were great! The scones are light and fluffy, and not overly sweet.  Tuck this recipe into your recipe box…strawberry season is around the corner!  

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For Banana Split Scones recipe details and photos click continue

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Banana Split Scones

Ingredients

4 cups all-purpose flour; plus 1 cup for work surface

1 cup almond flour

2 teaspoons kosher salt

1 cup granulated sugar

2 tablespoons baking powder

3/4 cup fancy flake sweetened coconut

3/4  cup coconut milk

1/4 cup heavy cream

4 large eggs

1 teaspoon banana extract

3 sticks cold unsalted butter; Cut into bite-size pieces

1 1/2 cup Strawberries (cut into bite size pieces)

1 cup banana (cut into bite size pieces)

 

Topping Ingredients

3/4 cups almond flour

1/4 cup all-purpose flour

1/2 cup fancy flake sweet into coconuts

1/2 cup almonds

1 teaspoon baking powder1 teaspoon coconut extract

21/2 tablespoons unsalted butter; softened

Egg Wash Ingredients

1 large egg

2 tablespoons coconut milk

Glaze Ingredients

3 cups confectioners’ sugar

1/4 cup whole milk

Step-by-Step

1 in bowl of stand next to combine 4 cups all-purpose flour, almond flour, sugar, baking powder and kosher salt; mix on low speed 30 seconds

2 in small bowl, whisk together coconut milk, eggs, heavy cream and banana extract; with mixer set on medium low speed, slowly add to flour mixture, mix 1 minute

3 add butter pieces; mix 1 minute; add strawberry, banana, and  coconut; mix 30 seconds

4 scatter 1 cup all purpose flour on clean work surface; turn sticky scone dough onto floured surface; knead 30 seconds; shape into large circle 3/4 inch thick; cut 8-12 triangular pieces

5 transfer triangle shaped scones onto parchment paper lined baking sheet

6 combine all crumble topping ingredients except almonds in small mixing bowl; using fingers work ingredients together; reserve

7 whisk together egg wash ingredients; using pastry brush, brush egg wash over tops of each scone; fix 2-3 tablespoons crumble topping on each scone, top each with sprinkling of almonds

8 bake 30 minutes in preheated 400° oven; cool five minutes

9 whisk together glaze ingredients in small mixing bowl; drizzle glaze over tops of scones; serve

 

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