I like my scones with a kick of espresso on top! If you have never tried coffee and banana together, these subtle banana coffee scones are the perfect introduction!
Course: bread, Breakfast, Dessert, Snack
1 ¼cupswhite flour
1 ¼cupswhite whole wheat flourYou can use all white or all white wheat in this recipe.
¼cupbrown sugar Not packed
½cupbanana Greek yogurt1 single serving cup 5.3 oz, or plain
2ripe bananasLarge or three small, lightly smashed, leave some small chunks for bursts of banana flavor.
1stickbutterVery cold or frozen, cut into small pieces, grated or sliced very thinly.
1tbspespresso powderIf you don't have espresso power, instead of water, just use strong brewed coffee
1½tbspwater1 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.
I baked these in the summer when it was so humid out that the air was thick! They came out super moist. It took forever for the glaze to harden! If you need to transport them or stack them quickly, just seal the glaze in a zip top bag and drizzle it on later. These are pretty if you place very thinly sliced bananas on top before baking. However, the glaze won't harden over the slices, so you may just want to dust some espresso powder and powdered sugar on top.