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Banana Cinnamon Scones

Banana Cinnamon Scones

makes 8 scones

Ingredients

 

  • 2¾ cups (340g) all-purpose flour, spooned & leveled or weighed (don’t pack it in)
  • ¼ cup (50g) granulated sugar
  • 1 tsp ground cinnamon
  • Pinch of nutmeg (optional)
  • 1 tbsp baking powder
  • ½ tsp salt
  • 6 tbsp (85g) cold unsalted butter, cubed
  • 2 medium overripe bananas, mashed
  • ¼ cup (60ml) heavy cream (plus more to brush on the tops)
  • 1 large egg
  • 2 tsp Rising Star Cinnamon Baker’s Syrup 

Cinnamon Sugar Topping:

  • 2 tbsp coarse/turbinado sugar
  • ¼-½ tsp cinnamon (to taste) 

Cinnamon Glaze:

  • ½ cup (60g) powdered sugar
  • 1-2 tsp milk, adjust for desired consistency
  • Rising Star Cinnamon Baker’s Syrup (to taste)

 

Instructions

  1. Whisk together flour, sugar, cinnamon, baking powder, and salt in a large bowl. Cut in cold butter until mixture resembles coarse crumbs and you’re left with pea-sized lumps of butter all throughout.
  2. In a separate bowl, whisk together mashed bananas, heavy cream, egg, and cinnamon syrup until combined. 
  3. Fold the wet ingredients into the dry ingredients until just combined. *the dough should be slightly sticky but if it feels too sticky to work with, add 1-2 tbsp more flour.
  4. On a lightly floured surface, pat the dough into a 1-inch thick circle. Cut into 8 wedges and chill for 15-20 minutes. 
  5. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment. Place the chilled scones on the prepared baking sheet. Brush the tops with some heavy cream.
  6. In a small bowl combine coarse sugar and cinnamon together. Sprinkle some cinnamon sugar on top of each.
  7. Bake for 18-22 minutes or until tops are lightly golden. Mix glaze ingredients until smooth and drizzle over cooled scones. Enjoy!

 

Recipe: @itsaudreybakes

Photography: @itsaudreybakes

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