Caramelized Banana Scones with Brown Butter Glaze

Caramelized banana scone with brown butter glaze.

Caramelized Banana Scones with Brown Butter Glaze

These flaky scones featured spiced brown sugar and brandy-caramelized bananas in every buttery bite! I love them served still slightly warm from the oven topped with sweet brown butter glaze, but they are also delicious served at room temperature as part of a breakfast, brunch, or bake sale!

Prep Time 25

Cook Time 22

Servings scones

5 from 17 votes

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Equipment

1 food processor (optional, see "Variations" section in post)
1 pastry brush
2 large baking sheets, lined with parchment

Ingredients

Caramelized Bananas

½ cup light brown sugar, packed
½ teaspoon ground cinnamon
3 medium firm bananas, peeled and sliced ½-inch thick
⅓ cup brandy

Scone Dough

4½ cups all-purpose flour
½ cup granulated sugar
2 tablespoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
¾ pound very cold unsalted butter, cubed (1½ cups)
1 cup cold buttermilk
Egg wash (1 large egg mixed with 1 tablespoon cream)

Brown Butter Glaze

½ cup unsalted butter (4 oz)
3 cups confectioners sugar
½ teaspoon vanilla
3-5 tablespoon milk

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Instructions

Caramelize the Bananas

Stir the brown sugar with the cinnamon in a medium skillet set over medium-high heat. Add the bananas and cook the mixture without stirring for about 3 minutes, until the sugar starts to dissolve.
Add the brandy and cook, stirring occasionally, for about 3 minutes more, until the sugar has completely dissolved and the mixture has thickened.
Remove the skillet from the heat and transfer the banana mixture to a medium bowl. Use a knife or the side of a fork to cut the bananas into small pieces and then cool the mixture completely (you don't want to add warm bananas to the scone dough.)

Prepare the Scone Dough

If you are planning to bake your scones right away, preheat your oven to 400℉(See Notes if you are making the scones in advance.) Line two baking sheets with parchment paper.
In the work bowl of a food processor pulse the flour, sugar, baking powder, salt, and cinnamon until combined.
Scatter the cold butter pieces over the flour mixture and pulse 8-10 times, until the butter is the size of small peas (see "Variations" section in the post for other ways to do this step if you don't have a food processor.)
Transfer the mixture to a large bowl, and stir in the cooled caramelized bananas.
Add the buttermilk and mix until just combined and the dough starts to hold together in clumps. Add more buttermilk, 1 tablespoon (15 mL) at a time if the dough is too dry.
Turn the dough out onto a lightly floured surface and shape it into two 8-inch rounds, about 1½ inches thick. Cut each round into eight equal wedges and place the wedges on the prepared baking sheets, spacing apart.
Brush the top of each scone with the egg wash.
Bake scones 22-30 minutes in your preheated oven, until the tops are a rich golden brown and firm to the touch. Remove the baking sheets from the oven and let the scones cool while you prepare the brown butter glaze.

Make the Brown Butter Glaze

In a small saucepan or heavy skillet, melt the butter over medium heat. Continue to cook, swirling occasionally, until the mixture starts to foam. When foaming subsides, continue to cook, swirling frequently, until the color turns golden brown and the butter has a nutty aroma (watch carefully to avoid burning!)
Immediately pour the butter into a medium, heat-proof bowl and whisk in the confectioners' sugar and vanilla (mixture will be a bit crumbly.)
Add enough of the milk, whisking, until you get a glaze that is smooth and thick but one that you can still drizzle over the scones.
Use a small spoon or the tip of your whisk to drizzle the glaze over the scones. Allow the glaze to set for 10 minutes before serving.

Notes

If you want to make the scone dough in advance, wrap the rounds of dough tightly in plastic wrap and refrigerate them for an hour or overnight before cutting them into sections and baking.

You can also freeze scone dough, tightly wrapped, for up to one month. Thaw overnight in the refrigerator before cutting the dough into sections and baking.

Nutrition

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