Tender scones reminiscent of traditional banana bread are filled with flakes of sweetened coconut and topped with a sweet buttermilk glaze for an ideal breakfast, or snack at any time of day. Make these for your next brunch for a dish that's sure to be a hit!
Guys. Let's talk DC weather. If you're not in DC, and you're somewhere sunnier and less than 100% humidity, then I truly envy you. I cannot wait to move to LA in two years and join your ranks.
However, if you are in DC, you know that things have been... less than ideal. I think we're on our 15th (?) straight day of clouds? But, not clouds that help with the early summer heat - not at all. No, these are thick, oppressive clouds that threaten to bring rain to end our days of humidity so thick that it takes my hair from pin-straight to ball of frizz at a moment's notice, but never do. It's like they actually trap the heat and humidity in, taunting me every time I look at the sky.
I know, I know - I've lived here for 24 years, I should know the weather by now - and I do! But those brief, fleeting days of spring where there's not a cloud or drop of humidity to be found keep giving me hope that this will be the year I'll be able to walk to the metro without sweating through my dress to my backpack. Alas, that year has yet to come, so we press on.
One benefit of our cloudy climate is the cozy aspect it brings to weekend mornings in. There's nothing quite like the promise of an impending thunderstorm to make you want to stay in your pajamas, put "Younger" on Hulu, whip up some scones and kick back and relax with a cup (or five) of coffee. Which is exactly what I did this past Monday, Memorial Day! I put on some Celine Dion, dragged out my food scale, and got to baking. As such, these scones were born!
Banana Coconut Scones with Buttermilk Glaze
To make these scones, you will need:
- 3 1/2 cups unbleached all-purpose flour
- 1/3 cup light brown sugar
- 1/2 t baking soda
- 2 1/2 t baking powder
- 1 1/2 t cinnamon
- Pinch salt
- 3/4 cup (1 1/2 sticks) unsalted butter, grated or cut into small cubes, cold
- 2/3 cup buttermilk, cold
- 2 very ripe bananas, mashed
- 2 t vanilla extract
- 1/4 cup shredded sweetened coconut
- 1/4 cup buttermilk
- 1 cup powdered sugar, or enough to achieve your desired texture
- 3 T shredded coconut
First, preheat your oven to 425F and line a large baking sheet with Silpat or parchment paper. Set aside.
To make sure your scones are perfectly flaky, start off by either grating your butter (I use a cheese grater for butter FAR more often than I do for cheese, do not shame me) or dicing it into small cubes. Place the butter in the freezer to get nice and cold, and ensure you're keeping your buttermilk cold in the fridge as well.
In a large bowl, whisk together your dry ingredients: flour, brown sugar, baking soda, baking powder, cinnamon and salt. Add the cold butter and work it into the flour mixture until the largest pieces of butter are no larger than pea-sized. I use my fingers to do this, but you could also use a pastry cutter or two forks. I think my way is the most fun - just make sure you wash your hands first!
Once you've fully combined your butter, make a well in the middle of the dry ingredients and add your mashed banana, buttermilk and vanilla extract. Stir the mixture to bring it together to form a dough, then gently fold in the coconut. I found that my dough was very sticky, so add flour as needed as you turn the dough out onto a floured surface for shaping.
Split the dough into two halves, then form each half into a circle about 6 inches in diameter. Use a knife or pizza cutter to cut each circle into 6 (or 8) pieces, then arrange those pieces on your baking sheet, as shown above. I like to brush each scone with a bit of heavy cream and give it a dusting of turbinado (raw) sugar for a golden brown finish and some crunch.
Bake the scones for 10-12 minutes, until golden brown, then remove from the oven and let cool completely. While the scones are cooling, we'll toast up our coconut and make some glaze!
Heat a nonstick saucepan over medium heat and add the coconut. Let cook, stirring frequently to avoid burning, until the coconut becomes fragrant and has just started to brown, then remove from heat. Transfer to a bowl and set aside.
Add your buttermilk to a bowl, then whisk in powdered sugar until you achieve your desired consistency - not too runny, but thin enough that it will run off a spoon.
Once the scones have cooled completely, drizzle with glaze and sprinkle with toasted coconut. Ta-da! You've made scones the whole neighborhood is envious of! Now, get out there and serve 'em up - keeping them in the house is surely dangerous. Thank god I have 4 male roommates to feed!