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My review
Tropical Banana Scones
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DMK
"This is a moist, light scone with fresh banana flavor! It's easy to make and versatile. My family loves these scones, especially for breakfast. This is the perfect way to use up those bananas from the garden!"
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Ingredients
35 m servings 290Original recipe yields 8 servings (8 scones)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Place chopped banana into a small bowl, cover with pineapple juice, and let sit for 15 to 20 minutes.
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or a silicone liner.
- Mix flour, baking soda, baking powder, and salt together in a small bowl.
- Beat sugar, butter, and coconut oil together in a large bowl with an electric mixer until smooth; stir in yogurt.
- Drain banana chunks and save juice for another use. Fold bananas into the yogurt mixture. Fold in the dry ingredients carefully until just mixed. Dump onto the prepared baking sheet and pat into a 9- to 10-inch circle. Cut the circle into 8 wedges using a dough scraper or large knife, but don't separate them.
- Bake in the preheated oven until browned and cooked through, about 15 minutes. Let cool for 5 to 10 minutes before serving.
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Footnotes
- Cook's Notes:
- Any combination of solid fat will do. I used 3 small bananas, but one large will work. Brown or white sugar will also work in this recipe; if you prefer a less-sweet scone, reduce sugar.
- Buttermilk will work instead of Greek yogurt; vegans can substitute coconut cream or a similar thick liquid. A mixture of whole wheat and all-purpose, or all whole wheat flour will give you a heartier, and still delicious, scone.
- You must use pineapple juice, the drained syrup from a can of pineapples will not give the desired result. Pineapple juice is acidic and will prevent the banana from turning brown when cooked and the chunks of banana will remain yellow and fresh looking after baking. Orange juice might also work, but pineapple gives that great tropical flavor.