Woke up this morning with a burning desire for a scone. With lots of bananas getting ripe on my kitchen counter, I thought I better find some way to use them. Voila! Banana Biscoff Scone was born!
prep time20 Min
cook time15 Min
Ingredients For banana biscoff scones
all purpose flour
cream of tartar
half and half or heavy cream
ripe bananas, mashed
creamy biscoff spread
How To Make banana biscoff scones
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
In a large mixing bowl, combine flour, sugar, baking powder, salt, and cream of tartar; cut in cold butter until crumbly.
In a separate bowl, whisk together egg yolk and half & half; pour into dry mixture. Add mashed banana and Biscoff spread. Use your hand to combine just until incorporated. DO NOT OVERMIX or dough will be tough.
Turn dough out onto a floured surface. Pat into a large circle that is about 1 1/2 - 2 inches thick. Cut into 8 wedges. Place on prepared pan. Make an egg wash with the egg white. Brush tops of scones. Sprinkle with sugar if desired.
Bake for 15-18 minutes until a golden brown. If desired, make a glaze icing to drizzle on tops.
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