I set out to help my sister create this recipe after my mom and her raved about having blueberry banana scones at a local tea shop. I thought the flavor combination was so unique that I was up for the challenge.
Top these with Meyer Lemon Curd, like they do at the tea shop!
Blueberry Banana Scones
3 cups flour
3/4 cup sugar
1/2 teaspoon salt
1 Tablespoon baking powder
pinch of cinnamon
1 stick of chilled butter, unsalted – cut into Tablespoons
1/2 cup mashed ripe banana
1 teaspoon vanilla extract
1/2 cup buttermilk
1 – 1 1/2 cups heavy cream
1 cup blueberries, fresh or frozen
Heat the oven to 350. Line a cookie sheet with parchment and dust lightly with flour; set aside.
Mix the first 5 ingredients together in a medium bowl. Cut in the butter until crumbly. Toss in the blueberries to coat with the butter/flour mixture. Set aside.
In a blender, puree the banana, vanilla, and buttermilk together until smooth. Pour into the flour/blueberry mixture.
Next, add 1 cup heavy cream to the mixture. Stir gently – the dough should be moist, but not sticky, and all of the flour should be moistened. Add more heavy cream if necessary.
Turn the dough out onto the parchment-lined cookie sheet. Gently roll the dough into a ball and lightly dust the top of the dough with flour, then flatten and pat it into the shape of a square (about 1 1/2 inches thick).
Cut the dough into squares with a sharp knife.
In a small bowl, beat 1 egg and 1 Tablespoon of cream together until well combined. Brush the egg wash on the tops and sides of the scones. Place the scones into the oven for 40-45 minutes until golden brown.
Check for doneness by slicing into the cuts (previously made) with a butter knife – if the knife comes out clean, they’re done!
Slide scones (and parchment) onto a cooling rack. Eat scones plain, or top with Meyer Lemon Curd.
Linking to Tidy Mom