Moist, flaky brown butter banana scones! This moist, crumbly scone has banana and cinnamon flavors like banana bread.
– ⅔ cup walnut– 113 g or ½ cup unsalted butter– 345 g or 2 ½ cups plus 2 tablespoons all purpose flour– 2 teaspoons baking powder– ½ tsp fine sea salt– 65 g or ⅓ cup brown sugar– 1 ½ tsp cinnamon– 1 very ripe medium or small sized banana– 120 g or ½ cup heavy cream– 1 tsp pure vanilla extract
INGREDIENTS
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INSTRUCTION
Warm the oven up to 350 F. Place the nuts on a baking sheet and toast them for 5 minutes, or until they smell good. Leave to cool.
STEP 1 .
Butter melts, sputters, and foams in a small frying pan over medium heat. Stir occasionally. After the butter turns medium brown and is mostly silent, chill in a heatproof bowl until solid.
STEP 2.
Mix flour, baking powder, salt, sugar, and cinnamon. Add knife-chopped cold butter to dry ingredients. In flour, cut butter into dime- or black bean-sized pieces with a pastry knife.
STEP 3.
Rub the mixture with your fingers and thumbs to remove large butter chunks. Mash banana and add to bowl. Pour heavy cream and vanilla into bowl.
STEP 4.
Optional nuts. First stir the dough with a rubber spatula, then your hands. Skip kneading and scoop dough from bowl sides and fold it over center, squeezing gently to form a ball.
STEP 5.
video explains Repeat until shaggy dough ball. Flour the dough and roll or press it into a 9x7" rectangle. Fold it over. Repeat. Press dough into 1-inch circle.
STEP 6.
Wedge dough rises on a small tray after an hour of freezing when close-baked. To freeze longer, seal. 375-bake. Scones: sugar, heavy cream. Clean, dark golden scones bake 18–20 minutes. Scone-cool.