Happy Favorite FoodieBook Friday! This recipe for Coffee Glazed Banana Scones was inspired by Ilona Andrews Innkeeper Series.
My recipe for coffee glazed banana scones made with white whole wheat, Greek yogurt, and an espresso glaze that would put a smile on any vampire’s face! I just realized this is the second vampire-inspired recipe on my blog so far… (I’m starting to see a theme. Refer to my vampire related previous post.)
Ilona Andrews Innkeeper Chronicles has vampires that get super buzzed, (like totally drunk) on coffee. Ilona Andrews, a husband and wife author duo, and they are awesome. Their world-building and characters are amazing. Their writing is so realistic and smart, funny, and witty. I met them twice, totally fumbled over my words, probably looked as sweaty as I actually was, and most likely sounded like a total idiot. I wish I could write even a hundredth of a fraction as well as they do! I’ll stick to my recipes thank you very much!
Recipes are easy for me, the writing is the hard part.Jump to Recipe
It’s pushing midnight and I’m working hard to get this published on FoodieBook Friday! I work in a public school district as a 12-month employee so we typically work our asses off this time of year. I’m also still sleeping in the recliner, because sleeping in bed still hurts my back, and there are still some evening muscle relaxers getting me through. Needless to say, my posts have been sparse!
I love scones, especially these coffee glazed banana scones, because, unlike banana bread, they are not too sweet and they’re individual servings. The flavors are based on a family recipe that we all love, grandmas banana cake with coffee buttercream. That’s what I was aiming for with the flavor combinations, and they are reminiscent of her layered cake with bananas and buttery fluffy coffee frosting. I make the cake for husband’s birthday. It’s amazing leftover for breakfast. So, I thought scones would be perfect, and I think these are pretty darned good!
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Banana Scones with Espresso Glaze
- 1 ¼ cups AP flour White all-purpose flour
- 1 ¼ cups white whole wheat flour You can use all AP or all white whole wheat
- ½ tsp salt
- 1 tbsp baking powder
- ½ tsp baking soda
- ¼ cup sugar
- ¼ cup brown sugar Not packed
- 1 egg Beaten
- ½ cup banana Greek yogurt Or plain Greek yogurt. or 1 single serving sized cup
- 2 tsp vanilla extract
- 2 bananas Large or three small, ripe lightly smashed
- 1 stick butter Very cold or frozen, cut into small pieces, grated or sliced very thinly.
- ½ cup dehydrated banana chips * Use a food chopper to crush them into bits. Sweetened or unsweetened. They add a bit more natural banana flavor.
- Mix dry ingredients (flour through sugar) in a large bowl. (Feel free to add ½ tbsp of espresso powder to the dry ingredients if you want extra coffee flavor!)
- Mix the wet ingredients (egg through vanilla) in a medium bowl and add the mashed, chunky bananas and give it a quick stir.
- Using the very tips of your fingers quickly, or using two forks, cut the ice-cold butter pieces into the dry ingredients until it looks like wet sand.
- *Stir in crushed dried banana chips if you are using them.
- Pour the wet ingredients into the dry and gently stir until combined. Don't over mix, or the scones will be hard and tough!
- Form the dough into a loose ball and turn it out onto a lightly floured surface.
- For large scones, press it into about an 8" flat circle, about 3/4-1" thick. For small scones, split the dough in half and press it into two smaller flat circles, about 3/4" thick.
- Using a long knife or a bench scraper, cut the circle in half, and continue cutting until you have 8 even-sized wedges.
- *If you don't feel like fussing with a glaze, before baking. brush the tops with a little milk, or an egg wash, and sprinkle on some sugar and a dusting of espresso powder.
- I like to place them about an inch apart on a parchment lined cookie sheet, or pizza pan.
- It's important to get the dough cold before you bake so that they don't spread too much. Place the scones in the freezer, or fridge for about a half hour before you preheat the oven to 400°.
- Bake for 20-25 minutes, or until they are lightly browned, or spring back when you press on them. I like mine a little crispy on the outside, so I bake mine closer to 425°.
Espresso Glaze (Make sure the scones are cooled at least ten minutes, or the glaze will run off.
- After the scones have cooled, add ½-¾ tbsp espresso powder to a cup of powdered sugar and stir to combine. *If using larger granules of instant coffee, mix the coffee with the water first.
- Stir in water until smooth. You may need to add more water. It should be just thin enough to drizzle it over the cooled scones. Or, you can dip the tops of the individual scones in the glaze. These are best served fresh. Store in the refrigerator.
What are you reading? Have you been inspired to cook anything after reading a good book? If so, I want to know all about it!