We had some bananas to use up, and while I love our favourite banana crumb muffins, I wanted to try something different. My first stop was The Pioneer Woman where I found her recipe for banana bread. Words cannot describe how good this bread is! It’s got almost a cake-like texture.
I still had a banana left over, and I stumbled upon this recipe for coffee banana scones. They’ve been a huge hit in our house, even Ashlyn loves them!
Coffee Banana Scones
- 2 c All purpose flour (I think I used an additional 3/4 cups – 1/2 cup in the batter to get it to the point that it could be rolled out, then 1/4 cup on the board/my hands/the rolling pin to keep it from sticking)
- 4 ts Baking powder
- 1/2 ts Salt
- 1/4 c Granulated sugar
- 1/2 c Butter
- 1/2 c Mashed ripe banana
- 1/4 c Milk
- 1/4 c Strong black coffee at room-temperature
- 1 ts Vanilla
- In large bowl, combine flour, baking powder, salt and sugar. Cut in butter until mixture resembles fine crumbs.
- In separate bowl, combine banana, milk, coffee and vanilla; add to dry mixture, stirring lightly to make a moist dough.
- On lightly floured board, knead dough lightly for about 30 seconds.
- Roll out dough to 1/2 inch thickness; cut into 3 inch rounds and place on lightly greased baking sheet.
- Bake in 425 F oven for 15 minutes or until lightly browned. Makes about 10 scones.
*I had a 2 inch cutter so I got 13 scones and they’re the perfect size to dunk in your cup of coffee; they only needed 10 minutes to bake*