Hello Mardi Gras lovers! These Banana Foster Scones give breakfast and dessert a whole new meaning! Yummy! The scones are soft and filled with bananas and then topped off with the rich carmelized bananas and sauce that is aka Bananas Foster. I think that I made New Orleans proud on this hybrid dessert. After all, who doesn't love dessert for breakfast?
Please check out a couple of my other hybrid desserts such as my Valentine's Day Piecaken and the cronuts with lemon glaze. They are different but oh so good. I'm pretty sure I found a niche within my niche, hybrid desserts. Don't worry, I am sure I will be cooking up further ones soon! Stay tuned!
The history behind bananas foster
Bananas Foster was created by Chef Paul in 1951. The dessert was named after Richard Foster, a chairman who served on the New Orleans Crime Commission. He was responsible for cleaning up the French quarter. Maybe he cleaned up the crime, but we all know the actual French quarter is not sanitary!
It is served at Brennan's restaurant in New Orleans and it has become and international favorite. It is the most requested item on the menu. I fell in love with this dessert the first time I tried it. I don't discriminate anything with banana in it.
Enough of the history behind it, why did I make it with scones you ask?
1. I am a lover of anything scone, so why not make a Banana foster scone?
2. Because it was something different and I couldn't find any recipes like this. So I am trying to think outside of the box. You be the judge.
Tips to make Banana Foster scones
I am not going to lie guys, it literally took me about 6 tries to make the perfect scone! They would come out either flat and/or dry and crumbly. So after many failed attempts, I figured out what I was doing wrong. So here are some tips when making scones.
1. ALWAYS use frozen butter. You can either cut up in small cubes or do what I did and grate the butter with a box grater. It is important for the butter and the rest of the ingredients to remain cold until baking time, to ensure that the butter remains a solid, melting only under the high temperature of the oven, thus creating flaky layers and pockets in the scones, which in turn would help the scones to rise.
2. Don't over knead the dough. You don't want gluten to form, which happens during the kneading process. Too much kneading will make scones dry and crumbly. The dough should be sticky until you pat on the floured surface. Too much liquid will make your scones more chewy.
3. Cutting the scones is harder than it looks. No one wants a giant scone, so make your triangles smaller. Put them one inch apart on prepared baking sheet.
4. Scones will be done when they can easily be pulled off the baking sheet or the inside is not doughy. My scones were light golden on top and around the edges.
How to make the scones
First, whisk together the flour, sugar, baking soda and baking powder. Set that aside.
Second, in another mixing bowl, whisk together the heavy cream, mashed bananas, vanilla extract, egg, and sour cream.
Third, grate the frozen butter with a box grater on top of the flour mixture. Use your hands or a pastry cutter to make your flour mixture look like coarse sand. Pour in wet ingredients over flour mixture. Using a silicon bench cutter fold until your mixture comes together in a large ball.
Transfer dough to a floured surface. Pat down into a 8 inch circle about ¾ in thick. Cut out 8 triangles with a floured knife. Put on prepared baking sheet and place 1 in apart. Bake for 18-25 minutes. Cool and set aside.
How to make Banana Foster
This was super easy and a blast to make. I was fearful that the flames would go elsewhere, but thank God no one was injured during this process!
In a deep sided frying pan, melt your stick of butter over medium heat. Add in your brown sugar until it bubbles and add heavy cream and mix until well combined.
Cut your bananas diagonally and add into the sauce. Add dark rum slowly and put lighter to side of the pan so that it ignites. Once it ignites, flame should last for 30 seconds and should go out on its own. You can speed the process by shaking the pan gently.
Serve over scones and enjoy hot!
Banana Foster Scones
- Home Decor
- Measuring cups and spoons
- Deep sided frying pan
- cookie sheet
- Parchment paper
- Silicon bench blade
- pastry brush
- pastry blender
- 2 cups all-purpose flour, sifted
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup salted butter, frozen
- ⅓ cup granulated sugar
- ⅓ cup heavy cream
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 2 bananas mashed
- 1 egg
- 2 bananas sliced diagonally
- 1 cup packed light brown sugar
- ½ cup heavy cream
- ½ cup salted butter
- ½ cup dark spiced rum
- Preheat oven to 400 °. Line cookie sheet with parchment paper.
- In a large mixing bowl, whisk the sifted flour, granulated sugar, baking powder, and baking soda. Set aside.
- Use a stick of frozen butter and grate along large holes on grater over the dry ingredients. Using either a pastry blender or your hands, mix butter and flour mixture just so it is evenly encorporated.
- In a medium mixing bowl, whisk the heavy cream, sour cream, 2 mashed bananas and vanilla extract.
- Using a bench blade, pour wet ingredients into the flour mixture until large clumps form. Rotate along side of the bowl until a ball forms. The dough will be sticky at this point, but as you work with it, the dough will come together.
- Place dough on a lightly floured surface and pat into about a 8 in circle. Cut in half and form about a 4-5 in circle with both balls. Use a sharp, floured knife and cut the dough into small triangles; place on prepared baking sheets, about an 1 in apart. Put in fridge for 30 minutes to help firm up that butter.
- Once pulled out of the fridge, brush each scone with heavy cream or milk. Put in the oven for 20-25 minutes. Scones will be light golden brown on top and around the edges. Set aside while you are making the bananas foster.
- In a deep sided frying pan, melt your stick of salted butter on medium heat.
- Add in your brown sugar to the butter and mix until small bubbles form.
- Add in your heavy cream and mix together. Slice bananas diagonally and put in pan.
- Pour in Rum. Put your lighter tipped towards the pan and flame should ignite the rum. It will take about 30 seconds for it to go out on its own; but you can shale the pan gently to hasten this if you need to.
- Once flame is out, pour on top of scones and serve!
Fun Fact of the Day
Peanuts are one of the ingredients in dynamite. Good to know!