Blueberry Banana Scones

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


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