Introduction
Delightful and bursting with flavor, these scones are a perfect addition to any breakfast or afternoon tea. Combining ripe bananas, crushed pineapple, and sweetened shredded coconut, they offer a tropical twist that will brighten up your day. Topped with a creamy mascarpone glaze and sprinkled with toasted pecans and coconut, these scones are not just delicious but visually appealing as well.
Ingredients
For the Scones:
– 3¼ cups all-purpose flour
– ⅓ cup loosely packed brown sugar
– 2½ teaspoons baking powder
– 1½ teaspoons cinnamon
– ½ teaspoon baking soda
– ½ teaspoon salt
– ¾ cup cold unsalted butter, cut into pieces
– ⅔ cup buttermilk
– 2 teaspoons vanilla extract
– 2 ripe bananas, mashed
– ⅓ cup crushed pineapple, drained
– ¼ cup sweetened shredded coconut
– 3 tablespoons chopped pecans
– 3 tablespoons unsweetened flaked coconut
For the Mascarpone Glaze:
– 4 ounces mascarpone cheese, at room temperature
– 1 cup powdered sugar
– 2 teaspoons vanilla extract
– 4 to 5 tablespoons milk
Prep Time
20 minutes
Cook Time
10 to 12 minutes
Total Time
30 to 32 minutes
Yield
12 scones
Enjoy these scrumptious scones fresh out of the oven, drizzled with a luscious mascarpone glaze and topped with the delightful crunch of toasted coconut and pecans. Perfect for sharing or savoring on your own!
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat the oven to 425°F (218°C).
Step 2: Prepare the Dry Ingredients
In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, baking soda, and salt until well combined.
Step 3: Incorporate the Butter
Add the cold butter pieces to the flour mixture. Using your fingers, a fork, or a pastry blender, mix until the butter forms coarse crumbs. This process should take about 2 to 3 minutes.
Step 4: Add the Wet Ingredients
Create a well in the center of the mixture and add the buttermilk, vanilla extract, mashed bananas, and drained crushed pineapple. Mix with a large spoon until a dough forms; it may be sticky.
Step 5: Mix in Coconut
Incorporate the sweetened shredded coconut into the dough. If necessary, use floured hands to bring the dough together. Ensure your work surface is also floured.
Step 6: Shape the Dough
Divide the dough in half and shape each portion into a 6-inch circle on the floured surface. Cut each circle into 6 or 8 wedges.
Step 7: Bake the Scones
Place the scone wedges on a baking sheet and bake for 10 to 12 minutes, or until they are lightly golden.
Step 8: Toast the Pecans and Coconut
While the scones are baking, toast the chopped pecans and unsweetened flaked coconut in a nonstick pan over medium-low heat. Stir or shake the pan frequently until the coconut turns golden brown. Be attentive, as the mixture can burn quickly. Set aside once toasted.
Step 9: Prepare the Mascarpone Glaze
In a large bowl, add the mascarpone cheese and whisk until creamy.
Step 10: Make the Glaze
Whisk in the powdered sugar and vanilla extract. Gradually add the milk, one tablespoon at a time, stirring until a smooth glaze forms. If the glaze is too thick, add more milk as needed.
Step 11: Glaze the Scones
Once the scones have cooled slightly, drizzle the mascarpone glaze over the top.
Step 12: Add Final Touches
Sprinkle the toasted coconut and pecans over the glazed scones.
Step 13: Serve
Serve and enjoy.
Notes
Note 1: Butter Temperature
Ensure the butter is cold to achieve a flaky texture in the scones.
Note 2: Don’t Overmix
Be careful not to overmix the dough, as this can lead to dense scones.
Note 3: Variety
Feel free to substitute other nuts or add different fruits for variation in flavor.
Note 4: Storage
Store leftover scones in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. Reheat if desired.
Cook techniques
Mixing Dry Ingredients
Whisk together flour, brown sugar, baking powder, cinnamon, baking soda, and salt until well combined. This creates a uniform base for your scone dough.
Cutting in Butter
Add cold butter pieces to the flour mixture and mix using fingers, a fork, or a pastry blender until you achieve coarse crumbs. This technique ensures even distribution of fat, which contributes to the scone’s flakiness.
Incorporating Wet Ingredients
Make a well in the dry mixture and add buttermilk, vanilla extract, mashed bananas, and crushed pineapple. Mix gently until a dough forms, taking care not to overwork the mixture, as this can lead to tough scones.
Shaping the Dough
Divide the dough in half and shape each half into a circular disc on a floured surface. Cut into wedges for even baking. Ensure your hands and work surface are floured to prevent sticking.
Baking the Scones
Place scone wedges on a baking sheet and bake at 425°F (218°C) for 10 to 12 minutes until lightly golden. Monitoring the baking process is crucial to achieve the perfect texture.
Toasting Nuts and Coconut
Toast chopped pecans and unsweetened flaked coconut in a nonstick pan over medium-low heat. Stir frequently to ensure even browning and prevent burning.
Making the Mascarpone Glaze
Whisk mascarpone cheese in a bowl until creamy, then gradually incorporate powdered sugar and vanilla extract. Add milk gradually to achieve a smooth glaze consistency.
FAQ
Can I use regular milk instead of buttermilk?
Yes, but using buttermilk enhances the flavor and texture of the scones. If you don’t have buttermilk, you can substitute it by adding a splash of vinegar to regular milk and letting it sit for 5-10 minutes.
Can I replace the bananas in the recipe?
Yes, you can substitute bananas with applesauce or pureed pumpkin for a different flavor and texture, but this may alter the overall taste of the scones.
How can I store leftover scones?
Store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for about a week or freeze for up to a month.
What can I use instead of mascarpone cheese for the glaze?
Cream cheese or Greek yogurt can be used as substitutes for mascarpone cheese to create a similar glaze.
Can I add other fruits or nuts to the scones?
Absolutely! Feel free to incorporate other fruits, such as blueberries or chopped apples, and nuts like walnuts or almonds to customize your scones.
Conclusion
These delightful scones, infused with ripe bananas and crushed pineapple, offer a tropical twist to a classic treat. Topped with a creamy mascarpone glaze and sprinkled with toasted coconut and pecans, they are perfect for breakfast, brunch, or a delightful afternoon snack. Enjoy the meld of flavors and textures that make each bite a joyful experience.
More recipes suggestions and combination
Berry Almond Scones
Replace bananas and pineapple with fresh or frozen mixed berries, such as blueberries and strawberries, and add sliced almonds for a nutty flavor.
Chocolate Chip and Walnut Scones
Incorporate chocolate chips and chopped walnuts into the dough for a decadent treat. Drizzle with a dark chocolate glaze instead of mascarpone for an indulgent finish.
Cinnamon Apple Grate Scones
Substitute mashed bananas and pineapple with grated apples and a sprinkle of nutmeg, and add a dash of caramel sauce to the glaze for a hint of sweetness.
Peach Coconut Scones
Use fresh or canned peaches instead of bananas and pair with coconut, enhancing the tropical flavor. Add macadamia nuts for added texture.
Maple Pecan Scones
Swap out the fruits for chopped pecans and incorporate maple syrup into the dough and glaze for a sweet, nutty taste that’s perfect for autumn.
