As promised here’s my recipe for banana scones made with white whole wheat, Greek yogurt, with an espresso glaze that would put a smile on any vampires face! Wait, this is the second vampire inspired recipe on my blog…I’m starting to see a theme. Refer to my previous post. Ilona Andrews Innkeeper series has vampires that get super buzzed, like drunk, on coffee. Their world building and characters and just everything about them is amazing. I go totally fangirl and stupid when I even try to write a review about their books, they are that good! 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 was, and probably, 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.
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 when I try to flip over, and there are still some evening muscle relaxers getting me through. Needless to say my posts have been sparse!
I love scones, especially these scones, because unlike banana bread, they are not too sweet and they’re individual servings, like cookies so there’s no slicing involved. A family recipe that we all love is grandmas banana cake with coffee buttercream. That’s what I was aiming for with the flavor combination, but they taste nothing like her soft, yellow layered cake with bananas and a buttery fluffy coffee frosting. I make it for husbands birthday. It’s amazing leftover for breakfast. So, I thought scones would be perfect, and I think these are pretty darned good!
Banana Scones with Espresso Glaze
- 1 ¼ cups white flour
- 1 ¼ cups white whole wheat flour You can use all white or all white wheat in this recipe.
- 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 1 single serving cup 5.3 oz, or plain
- 2 tsp vanilla
- 2 ripe bananas Large or three small, lightly smashed, leave some small chunks for bursts of banana flavor.
- 1 stick butter Very cold or frozen, cut into small pieces, grated or sliced very thinly.
- 1 tbsp espresso powder If you don't have espresso power, instead of water, just use strong brewed coffee
- 1 cup powdered sugar
- 1½ tbsp water 1 tbsp to start, add more if you may need more. Glaze should be slightly thick.
- 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.
- 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 for even baking, large 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 through a fine mesh strainer. Turbinado (raw sugar) works great! It won't have as much coffee flavor, but it would be good! When they cool, sift some powdered sugar over the tops.
- I like to place them about an inch apart on a parchment lined cookie sheet, or pizza pan. (Some people like to cut them and place the entire disk on the cookie sheet and re-cut after they have baked.)
- 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 (I like to keep the consistency thick. You will need to allow time for the glaze to harden.) Make sure the scones are cooled, or the glaze will run off.
- After the scones have cooled, add 1 tbsp espresso powder to a cup of powdered sugar and stir to combine.
- Stir in 1 tbsp water and stir until smooth. You may need to add more water until it's a thick consistency, just thin enough to drizzle it over the cooled scones. Or, you can dip the tops of the individual scones in the glaze.