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    Home » Recipes

    Banana Foster Scones

    January 21, 2020 by Carrie Leave a Comment

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    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! 

    banana foster scones

    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.

    Bananas foster scones

    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.

    banana foster scones

    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!

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    Scones with Bananas foster on top.

    Banana Foster Scones

    These banana scones are covered with a famous Bananas Foster. A famous dessert served in New Orleans. Why not make breakfast a dessert!
    Print Recipe Pin Recipe
    Prep Time 25 mins
    Cook Time 25 mins
    Course Breakfast, Kitchen
    Cuisine American
    Servings 12 people
    Calories 425 kcal

    Equipment

    • Home Decor
    • Measuring cups and spoons
    • spatula
    • Deep sided frying pan
    • cookie sheet
    • Parchment paper
    • Grater
    • Silicon bench blade
    • lighter
    • pastry brush
    • pastry blender

    Ingredients
      

    Banana Scones

    • 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

    Bananas Foster

    • 2 bananas sliced diagonally
    • 1 cup packed light brown sugar
    • ½ cup heavy cream
    • ½ cup salted butter
    • ½ cup dark spiced rum

    Instructions
     

    Banana Scones

    • 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.
      Scones with Bananas foster on top.
    • 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.
      Scones with Bananas foster on top.
    • In a medium mixing bowl, whisk the heavy cream, sour cream, 2 mashed bananas and vanilla extract.
      Scones with Bananas foster on top.
    • 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.
      Scones with Bananas foster on top.

    Bananas Foster

    • In a deep sided frying pan, melt your stick of salted butter on medium heat.
      Scones with Bananas foster on top.
    • Add in your brown sugar to the butter and mix until small bubbles form.
      Scones with Bananas foster on top.
    • Add in your heavy cream and mix together. Slice bananas diagonally and put in pan.
      Scones with Bananas foster on top.
    • 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.
      Scones with Bananas foster on top.
    • Once flame is out, pour on top of scones and serve!

    Notes

    Scones are best eaten the day of, you can leave them room temperature in an airtight container for 2 days. 

    Nutrition

    Serving: 12peopleCalories: 425kcalCarbohydrates: 45gProtein: 4gFat: 24gSaturated Fat: 15gCholesterol: 82mgSodium: 274mgPotassium: 148mgFiber: 1gSugar: 26gVitamin A: 808IUVitamin C: 2mgCalcium: 81mgIron: 1mg
    Tried this recipe?Let us know how it was!

    Fun Fact of the Day

    Peanuts are one of the ingredients in dynamite. Good to know!

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    About me Carrie Blaser

    Hi my name is Carrie. I am just a sassy girl from the midwest that has a sweet tooth for any type of dessert. I grew up in the kitchen and remember making my sister scrambled eggs at 8 years old. But I really fell in love with baking when I made my first Betty Crocker cake out of the box. I like to think that I have come a long way since then!

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