I have to let you guys in on a little secret. I sometimes buy bananas and hide them just so they can go bad. If I don’t hide them my kids will devour them in the first day!
So with my batch of overripe bananas I made these banana pecan scones with caramel icing and they are amazing!!
Scones are one of the easier things in life to make. Start by finding a place to hide your bananas so they can go bad and become a bunch of super sweet goodness for baking. 🙂
Now put your flour, toasted pecans, brown sugar, baking powder, baking soda, cinnamon and salt in a large bowl to combine. Toasting your pecans will add so much more flavor and it really isn’t that hard. Just toss them around in a hot pan until they start to become fragrant. Be sure to stir them constantly so they don’t burn.
Now add in the butter to your dry ingredients. I chose to grate my butter which I think is faster. You don’t have to cut it into the flour just mix it in by stirring it with a spoon or use your fingers to lightly mix it in. Your butter needs to be very cold!! When I am doing this I will grate my butter first thing and put it in the freezer until I have everything else ready.
Add in the mashed banana and egg and stir until combined. I like to dump it out on a floured counter and knead it very lightly 8-10 times or just until everything comes together. You don’t want to over mix or your scone will be tough. Now just pat it out into an 8″ circle and cut into 8 equal wedges. Place on a baking sheet and you are on your way to bad banana perfection!! Need some more ideas for those other “bad” bananas try my banana oat muffins or chocolate chip banana bread.
Now the caramel icing is optional but you would be missing out on a real treat if you didn’t put it on. So, I change my mind you just have to put it on. You can use store bought caramel sauce or try making some with my salted caramel sauce recipe.
- Scones
- 2 1/4 cups all-purpose flour
- 1/2 cup chopped and toasted pecans
- 3 tablespoons brown sugar packed
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/4 teaspoon salt
- 1/3 cup cold butter
- 2 ripe bananas mashed
- 1 large egg beaten
- Caramel Icing
- 1/2 cup powdered sugar
- 2 tablespoons caramel sauce
- 2 teaspoons milk
- 1/2 teaspoon vanilla
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Preheat oven to 400 degrees F. Lightly grease or line a baking sheet with parchment paper. Set aside.
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In a large bowl mix the flour, pecans, brown sugar, baking powder, baking soda, cinnamon and salt. Cut in the butter with a pastry blender or you can grate the butter and just mix it in with a spoon. In a small bowl combine the mashed bananas and egg. Add to the dry ingredients and mix together.
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Dump onto a floured surface and knead lightly 10 times or just until dough comes together. Roll or pat into an 8" circle. Cut into 8 equal wedges and place on baking sheet.
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Bake for 12-15 minutes or until golden.
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Combine the caramel icing ingredients in a small bowl and drizzle over warm scones. Serve immediately.
