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Lucy Loves…Brown Sugar Banana Scones

Categories: East Sheen,East Sheen News,News,Recipes

Brown Sugar Banana Scones recipe from Lucy Loves Food Blog

Brown Sugar Banana Scones recipe

Day 100 of lockdown and I’m still baking. The Banana Bread frenzy has been and gone and I have the weight gain to prove it. But, as always, I still have at least a ton of brown bananas in my freezer/fruit bowl. Quite often recipes made to use up your over ripe bananas taste as though they were made just for the purpose of using up over ripe bananas *am I making any sense?* Not so these Brown Sugar Banana Scones. They are inexplicably delicious and will be, henceforth, my favourite banana based bake.

These scones are not a regular cream tea style scone. They’re based on a wonderful American recipe from Food 52 and are more of a breakfast or mid morning offering. I think it’s perfectly acceptable to eat a scone for breakfast, especially a really buttery one, soft with a hint of banana and studded with chocolate chips. These are so good warm, slathered in butter with a big cup of coffee. You can make them in advance, freeze and then pop straight in the oven from frozen if you are that kind of person. I’m not, so would make them from scratch at the last minute. They are quick to make and even quicker to eat.

Breakfast or tea time, I don’t mind when you eat them, I just recommend you eat them pretty soon.

This recipe will feature on Lucy Loves this week.

Brown Sugar Banana Scones recipe from Lucy Loves Food Blog

Brown Sugar Banana Scones recipe

Makes 8 wedges

You will just need a bowl and a baking tray for this, although you could use a food processor if you wanted to

1 medium very over ripe banana, mashed

80ml double cream, plus a splash extra for glazing

1 egg

1 teaspoon vanilla extract

240g plain flour

65g dark brown sugar

2 1/2 teaspoons baking powder

1/2 teaspoon salt

115g butter, cold and chopped into chunks

75g chocolate chips

A splash of cream and a sprinkle of demerara sugar to decorate

A lot of butter, to serve

Pre heat your oven to 160 degrees fan assisted and line a baking tray.

In a jug whisk together the cream, vanilla, egg and banana.

In a large bowl, measure in the plain flour, dark brown sugar, baking powder and salt. Drop in the cold butter cubes and gently, rub these into the flour mixture. It will look like chunky breadcrumbs when it’s ready, but leave some bigger pieces of butter if you can.

Stir in the chocolate chips. Pour in the cream mixture, holding back a couple of tablespoons, as you may not need it all. Fold the ingredients together, gently, until you have a shaggy dough. If it’s too dry, add the rest of the cream/egg mix.

Turn out onto a floured board and pat into a rough 6inch circle. Don’t panic if it’s a bit wet, just flour your hands. Using a pizza cutter or a floured knife, carefully cut into 8 wedges and place them onto your lined baking sheet. Brush with a touch more double cream and sprinkle on some demerara sugar.

Cook for 18 to 22 minutes or until golden and firm. A skewer will come out clean when poked in the middle. Leave to cool briefly on the tray before splitting and serving warm, slathered in butter. These are best eaten on the day, however, you can toast or re-heat over the next couple of days.

You could also freeze these, wrapped, prior to cooking, and bake from frozen, adding a couple of minutes onto the cooking time.

Lucy Loves Food Blog

Author: Lucy Kellett