Moist and tender Banana Walnut Scones with Browned Butter Icing might just be the most comforting breakfast on the planet!
I know, you don’t have to tell me, I posted two scone recipes this week. But it makes total sense because when you make one great thing, you naturally want more of it. And of course I wasn’t going to make another batch of my Strawberry Shortcake Scones, not when I had a couple of perfectly blackened bananas on the counter. Anyway, what better time to overdose on scone recipes than Mother’s Day week?
This is a great recipe, if I do say so myself. The oat flour makes the pastry extra tender, the banana gives it that famously warm and comforting flavor, and the walnuts add more flavor and great texture. The browned butter icing was just a natural. The whole thing works beautifully. Highly recommended for a luxurious breakfast in bed, or a regular old workday morning.
- 2 cups all purpose flour
- 1 cup oat flour (I like Bob's Red Mill, or you can make your own, directions below)
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup sugar
- 12 Tbsp cold unsalted butter, cut in pieces
- heaping half cup finely chopped walnuts
- 1/2 cup well mashed ripe bananas (about 2 medium)
- 1/2 cup heavy cream
- 1/2 tsp vanilla extract
- 2 Tbsp unsalted butter
- 2 cups confectioner's sugar
- heavy cream, half and half, or milk, to thin
- Set oven to 400F
- Put the flours, baking powder, soda, salt and sugar in the bowl of a food processor fitted with the blade attachment. Pulse to combine.
- Add the butter pieces and pulse about 20 or more times to completely incorporate the butter. The mixture will have a coarse crumb.
- Put the mashed banana in a glass liquid measuring cup and add enough cream to make 1 cup. Stir in the vanilla.
- Add the walnuts and the liquid ingredients to the processor and pulse again until the dough comes together. I pulse several times and then run the machine briefly to get the dough to form. Don't over-process.
- Turn the dough, it will be sticky, out onto a floured surface and bring together with your hands. Form it into a 7 to 8 inch flat round disk. Again, don't over-work the dough or you will get tough scones. The dough will be shaggy and rough, and you want it that way.
- Cut the disk in half, and then into 8 triangles. Arrange the scones on a lined baking sheet, 2 inches apart. At this point I like to refrigerate the dough while I clean up the mess.
- Bake the scones for about 15-18 minutes until golden. Cool on a rack before icing.
- To make the icing, put the butter in a small saucepan or skillet and melt it over medium heat. Watch it carefully, the butter will start to sizzle, and then slowly start to turn brown. Swirl or stir often. Take the pan off the heat when the butter is a dark nutty brown, but before it burns. This only takes a couple of minutes. Note: it helps to use a pan with a light colored lining so you can see the color transformation better.
- Pour the butter into the sugar and stir. Add just enough milk or cream to make a thick glaze.
- Turn each scone headfirst down into the glaze and invert back onto a rack.
To make oat flour, put two cups regular, old fashioned oats in the bowl of a regular food processor and blend until finely ground into flour. This will take approximately 2 minutes or so. Then measure out 1 cup for this recipe.
- Try my Lemon Glazed Zucchini Walnut Scones, too.