Everyday Pumpkin Cake Recipe

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




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.

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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.

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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. 

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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. 

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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.

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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.

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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.

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-380Calories -16gFat -57gCarbs -6gProtein 

See Also

Pumpkin Brioche Recipe