Banana Cream Scones Recipe

Ingredients for Banana Cream Scones

• Self Rising Flour
• 1 teaspoon salt
• 1 cup granulated sugar, for topping
• 4 teaspoons baking powder
• 1 teaspoon ground cinnamon
• Nutmeg
• Clove
• 1/2 cup (1 stick) cold unsalted butter, cut into cubes
• 1/2 cup heavy cream
• 3 medium ripe bananas, mashed

How to Make Banana Cream Scones

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together 3 cups flour, 4 teaspoons baking powder, 1 teaspoon salt, and 1/2 cup granulated sugar.
3. Cut in 1/2 cup cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
4. In a separate bowl, mash 3 ripe bananas. Stir in 1/2 cup heavy cream until well combined.
5. Add the wet banana mixture to the dry flour mixture. Gently mix until just combined. Do not overmix.
6. If the dough is too sticky, add 1-2 tablespoons of flour, one at a time. If too dry, add a teaspoon of heavy cream at a time.
7. Turn the dough out onto a lightly floured surface and gently knead for 1-2 minutes. Pat the dough to 1/2-inch thickness.
8. Use a 3 1/2-inch round cookie cutter (or a knife) to cut out scones.
9. Brush the tops of the scones with 2 tablespoons of melted butter.
10. In a small bowl, combine 1 teaspoon cinnamon and 1 cup granulated sugar. Sprinkle generously over the scones.
11. Place scones at least 2 inches apart on the prepared baking sheet.
12. Bake for 13-15 minutes, or until the bottoms are lightly golden brown and a toothpick inserted into the center comes out clean.
13. Let the scones cool slightly on the baking sheet before serving. Enjoy warm with butter or jam!