Pumpkin & Banana Scones
IntroductionThese yummy, moist scones are a unique flavor different from the traditional scone flavors. They are great during the holidays or all year round and are wonderful for breakfast or brunch, even a snack on the go, because they are full of flavor, not too sweet and easy to transport. These yummy, moist scones are a unique flavor different from the traditional scone flavors. They are great during the holidays or all year round and are wonderful for breakfast or brunch, even a snack on the go, because they are full of flavor, not too sweet and easy to transport.
15 ounces of Pumpkin Puree (not pumpkin pie mix)
1 medium, very ripe Banana
1 1/4 cups Brown Sugar
1 cup of Unsalted Butter (2 sticks)
4 cups Flour
2 T. Baking Powder
1 T. Cinnamon
1 1/2 t. Allspice
1/4 t. Ginger
The dough should be soft, but dry - not sticky. If it is sticky, add flour a little bit at a time until the right consistency is achieved and the dough can be rolled out. If the dough is too dry, add milk 1 T. at a time until the right consistency is achieved.
You can also change the size of the scone cuts. Making mini-scones by cutting these scones in half (prior to baking) would create 40 scones and would be great for gifts or pot-luck gatherings.
-Reserve 4 T. butter and 1/4 cup of brown sugar in separate bowl for the topping.
-Sift flour, baking powder, cinnamon, allspice, and ginger together.
-Cut butter into small cubes and incorporate into the dry mixture with food processor or with a fork by hand until the mixture resembles bread crumbs.
-Mix the pumpkin puree, banana and brown sugar in a separate bowl.
-Carefully add the fruit and sugar mixture to the dry mixture with a wooden spoon. Mix just enough to incorporate everything and make a soft dough, but be careful not to overwork the dough.
-Place the dough on a floured surface, roll to 1-inch thick rectangle. Cut into scone shapes (by cutting squares and then cutting each square on the diagonal) or use a scone cutter (make sure to flour the cutter or knife in between cuts).
-Top each scone with the reserved mixture of sugar and butter and place on a greased cooking sheet, approximately 1-inch apart.
-Bake in a 400 degree oven for 10-12 minutes until the scones puff up and are a light golden brown.
-Remove promptly from baking sheet to cooling rack and allow to cool.
Serving Size: Makes: 20 medium scones; 1-2 scones served per person