I made these golden quickbreads several weeks ago when I noticed a blackening banana hiding in our cupboard. Too small for a loaf of banana bread, which I felt tired of anyway, I decided to turn it into scones. I’d never had a banana scone before, so I wasn’t sure what to expect, but I mashed the fruit to a pulp and mixed it with some heavy cream for the liquid portion of the recipe. I used brown sugar instead of the usual white, some whole grain flour for nuttiness, added toasted pecans for texture, and, feeling risqué, splashed in a slug of dark rum for added flavor.
I made these scones mini sized, just for cheek, and, while I usually prefer my scones toasted with a bit of creme fraiche and a mug of tea, they made a charming little take-anywhere snack just as they were.
These nuggets contain all the roasty, fruity flavors of banana bread, but with the buttery flake of my favorite breakfast treat.
Rum soaked golden raisins or currants would be a nice addition, as would chopped, bittersweet chocolate. Try adding orange zest, cinnamon, cardamom or minced, candied ginger to switch em up. I plan to make these again and again as a handy way of using up that last banana that always seems to get away; until I tire of them, of course.
For more scone recipes:
- Strawberry Rhubarb Bourbon Cobbler with Ginger Oat Scones
- Chocolate Bergamot Scones
- Maple-Glazed Bacon Apple Scones
- Fig and Ginger Scones
*Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this banana, brown sugar and pecan scone recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.*
Banana, Brown Sugar and Pecan Scones
Print Recipe / Pin RecipeIngredients
- 1 cup whole wheat (or spelt) flour
- 1 cup all purpose flour
- 1/4 cup dark brown or muscovado sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 5 tablespoons cold, unsalted butter, in 1/2" dice
- 1 large, very ripe banana, mashed (about 1/2 cup)
- 1/2 cup heavy cream, plus 1 tablespoon for brushing the scones
- 1 1/2 tablespoons dark rum
- 1/3 cup pecans, toasted and chopped, plus 12 pecan halves
- 1 or 2 tablespoons coarse sugar, such as turbinado or demerara
Instructions
- Preheat the oven to 425º with a rack positioned in the middle of the oven. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the the flours, sugar, baking powder and salt. Rub in the butter with your fingers until the mixture is the texture of coarse meal with some pea-sized butter chunks remaining. Toss in the chopped pecans.
- Mash the banana in a one-cup measure. Add the rum, then enough cream to make 1 cup total liquid. Stir to combine.
- Add the liquid to the flour mixture, folding gently until the mixture just starts to clump together.
- Turn out onto a lightly floured surface and pat into a 3/4 - 1 inch high square. Cut into 12 bars.
- Place the scones on the sheet pans, brush the tops with the cream and sprinkle with the sugar. Press a pecan half into the top of each.
- Bake, rotating the scones once, until puffed and golden, 15-20 minutes. Cool.
Notes
Nutrition
Banana, Brown Sugar and Pecan Scones
Makes 12 dainty scones
1 cup whole wheat (or spelt) flour
1 cup all purpose flour
1/4 cup dark brown or muscovado sugar
1 tablespoon baking powder
1/2 teaspoon salt
5 tablespoons cold, unsalted butter, in 1/2″ dice
1 large, very ripe banana, mashed (about 1/2 cup)
1/2 cup heavy cream, plus 1 tablespoon for brushing the scones
1 1/2 tablespoons dark rum
1/3 cup pecans, toasted and chopped, plus 12 pecan halves
1 or 2 tablespoons coarse sugar, such as turbinado or demerara
Preheat the oven to 425º with a rack positioned in the middle of the oven. Line a baking sheet with parchment paper.
In a large bowl, whisk together the the flours, sugar, baking powder and salt. Rub in the butter with your fingers until the mixture is the texture of coarse meal with some pea-sized butter chunks remaining. Toss in the chopped pecans.
Mash the banana in a one-cup measure. Add the rum, then enough cream to make 1 cup total liquid. Stir to combine.
Add the liquid to the flour mixture, folding gently until the mixture just starts to clump together.
Turn out onto a lightly floured surface and pat into a 3/4 – 1 inch high square. Cut into 12 bars.
Place the scones on the sheet pans, brush the tops with the cream and sprinkle with the sugar. Press a pecan half into the top of each.
Bake, rotating the scones once, until puffed and golden, 15-20 minutes. Cool.
The scones will keep in an airtight container for a few days, or you can freeze them, tightly wrapped, for up to a couple months.
Delicious! I used whole wheat + oat flour instead of white flour, and used walnut oil and oat milk instead of butter and cream to make them vegan. They are soooo good! Thanks for the recipe!
Brilliant – I'm so glad they turned out well! I would imagine coconut oil and coconut milk would be good subs, too. Cheers!
Amazing recipe! I didn't have cream, so I substituted keifer and used 1/2 cup chopped pecans. They turned out light and delicious.
Glad to hear it! I love kefir, too, and am happy to know it can be subbed for the cream in scones with tasty results.
Was just on Pinterest and saw this recipe-sounds like it would be a great treat- I am thinking of making this for Christmas morning!
Thanks for sharing
Jemma- athomewithjemma.blogspot.com
Thanks for the sweet message, Joyce! The scones are tasty, indeed, and I hope you guys enjoy them on Christmas!
Alanna,
First, let me say how much I love your blog. I find your recipes delicious, beautiful, and inspiring. As my partner has become fully gluten-free – Your recipes have helped us to explore new types of flours, and to go into culinary regions we never otherwise would have. That being said, I’m trying to attempt gluten-free scones… Not having ripe banana on hand, I’m using pumpkin purée; also substituting the dark rum with moonshine and molasses since that’s what I have. The first time I tried the recipe gluten-free, I did a combo of ground Chia seed, almond meal, sweet rice flour, with the rest being a one to one all purpose gluten free blend. Second time, I used mostly the all-purpose gluten-free blend and a little almond meal. Both times, they didn’t rise Very much and were dense. Advice? Thoughts? Thank you!
Hi Ariana! I actually have a roasted banana teff flour scone recipe in my book that has been well-tested and works great, as well as some other scone recipes that I’m really happy with. (It’s only about $15 on Amazon!) But generally I like using 1 cup sweet rice flour and 1 cup whole grain alternative flours, such as oat and millet. I haven’t tried almond flour, but that could be good, too. :)