Banoffee Scones

star rating (3) rate this recipe »
whole grain, quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 12 scones.

Recipe photo

Banoffee stands for the banana-toffee flavor combination made popular by a sweet English pie of the same name. Our toffee crunch add-in has inspired us to experiment with this duo of flavors, and this scone was one of our favorite tested recipes.

Banoffee Scones

star rating (3) rate this recipe »
whole grain, quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: 12 scones.
Published: 09/23/2013

Ingredients

Directions

1) Preheat the oven to 425°F. Grease a baking sheet, or line it with parchment paper.

2) In a large bowl combine the flours, baking powder, baking soda, salt, and sugar.

3) Work the butter into the dry ingredients until the mixture is unevenly crumbly. Toss in the toffee crunch until evenly distributed.

4) Mash the banana with the vanilla in a small bowl. Stir in 1/2 cup of the buttermilk or milk.

5) Add the banana mixture to the butter-flour mixture, stirring until the dough comes together into one mass, and adding more milk/buttermilk if needed.

6) Turn the dough out onto a well-floured surface. Flour your hands and the surface of the dough.

7) Knead the dough very gently about 10 times, just enough to bring it together, sprinkling on more flour as needed to keep the dough from sticking.

8) Cut the dough in half, and press each piece gently into a circle 6" to 8" in diameter.

9) Cut each circle into 6 wedge-shaped pieces with a bench knife, bowl scraper, or spatula.

10) Transfer the scones to the prepared baking sheet, leaving ½" or so between them.

11) Bake the scones for 14 to 16 minutes, or until golden brown.

12) Remove the scones from the oven, and serve hot, warm, or at room temperature. When completely cool, store any leftovers well wrapped, at room temperature, for several days; freeze for longer storage.

Yield: 12 scones.

Reviews

1
  • star rating 03/01/2015
  • Jennie S. from Warner Robins, GA
  • Amazing. Love the flavor combo. I made them for my staff one Saturday morning, and they ask for them every week now. Quite an easy recipe to "use up" a leftover banana as you only need one. I made a double batch of the dough this morning and froze the extras to cook another morning. You must try!
  • star rating 12/25/2013
  • Erin from Chicago, IL
  • Great recipe! I substituted fresh cranberries for the toffee, and I put the scones in the freezer for about 15 minutes before baking. The scones came out super moist and were a big hit. Thanks, KAF!
  • star rating 11/04/2013
  • Amy from Newcastle, WA
  • These were AMAZING!!! Used whipping cream because I had it on hand, made them in my food processor (I do all my scones that way), and froze them before baking them off, but followed everything else in the recipe.
1
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