Bananas Foster Scones (2024)

• 2 large bananas
• 2 ½ cups all-purpose flour
• ¼ cup lightly packed brown sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ cup 8 tablespoons unsalted butter, cut into cubes and chilled
• 1 egg beaten

For glaze

• 3 tablespoons unsalted butter
• ¼ cup paced brown sugar
• ¼ teaspoon allspice
• ¼ teaspoon ground nutmeg
• 2 tablespoons banana liqueur
• ¼ cup plus 2 tablespoons rum
• zest from half an orange
• 1 ½ cups powdered sugar

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Wrap the unpeeled bananas in an aluminum foil and bake for 15 minutes, or until the skins are completely blackened and the kitchen smells of banana. Remove and allow to cool. As soon as it is cool enough to handle, peel the bananas and place them in a small bowl. Mash well and set aside.

• In a large bowl, mix together the flour, sugar, baking powder, salt, and spices together. Use a pastry cutter to cut the butter into the flour mixture until it is mealy. Mix in the egg and the banana until combined and a dough begins to form. Lightly knead the dough in the bowl. If it feels too sticky, feel free to add up to ¼ cup flour, one tablespoon at a time.

• Turn the dough onto the parchment-lined baking sheet and form into a circle about ½ inch thick. Use a pizza butter or knife to cut into 8 equal pieces and gently separate them.

• Bake for 15 - 18 minutes or until a light golden brown.

• While the scones are baking, make the glaze. Melt the butter in a saucepan, then add in the sugar, spices, liqueur, rum, and orange zest. Heat on medium until it beings to simmer. Simmer for about 5 minutes, or until it looks thick and syrupy. Allow to cool. Slowly pour the syrup into the powdered sugar and mix well. If the mixture is too thick, melt more butter and stir in. Alternatively you can use water to thin out the glaze if you want something less rich.

• Drizzle glaze on scones when scones are cool.