Category Archives: scone

Banana Coconut Scones

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In my newbie travels as a blogger, I’ve come across some really amazing blogs (and some not so amazing, but I digress…).  Edibles & Travels is one of my new faves (I envy the peaks on her muffins 😉 ), and she recently posted a recipe for Banana Coconut Muffins.  Had a nice Caribbean-sounding vibe, brought be back to my honeymoon…you get my drift.  So I thought, hey, I have coconut.  I have a borderline overly ripe banana that’s looking lonely!  And thus, these Banana Coconut Scones were born.  If anyone needs me, I’ll be sipping a Rum Punch, my toes in the sand, enjoying a scone – well maybe not really, but a girl can dream, right?!? 🙂

Banana Coconut Scones

The Recipe:

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon cinnamon

6 tablespoons (3/4 stick) butter, cold

2 tablespoons honey

3/4 cup milk

1 egg

1/2 cup sweetened coconut (plus additional for garnish)

1 ripe banana, mashed

The Process:

1.  Preheat the oven to 375 F.

2.  Place the flour, baking powder, and cinnamon in a large mixing bowl and stir to combine.

3.  Cut the butter into pieces and add to the flour mixture.  Work the butter into the flour with your hands until the butter disappears into the flour and it yellows a bit.

4.  Add the honey, milk, and egg to the flour mixture and stir until mixed well.  Add the coconut and mashed banana and mix again until all incorporated.

5.  Scoop spoonfuls of dough onto a cookie sheet about an inch apart.  Sprinkle with a little additional coconut, if desired.

6.  Place in the oven for 12-15 minutes or until the scones are slightly golden on top.

7.  Remove the scones and place them on a cooling rack.  They are best when served warm and drizzled with a little honey.  Yum, yum 🙂

Let’s just start with my favorite – for science, right?

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Let’s just start with my favorite – for science, right?

I can vividly remember making these Cinnamon Honey Scones in my grandmother’s kitchen when I was a kid.  The best part of the recipe to a 30-something year old – oops I mean 10 year old?  You get to squish the butter into the flour by hand.

Cinnamon Honey Scone

The Recipe:

1 -3/4 cups all-purpose flour

1- 1/2 teaspoons baking powder

1/4 teaspoon cinnamon (I usually do close to 1/2)

6 tablespoons butter (the recipe calls for the butter to be room temp. but I’ve found that cold butter makes for a fluffier, crispier end result)

1 tablespoon honey (I do closer to 2 for a little more added sweetness)

1/2 cup milk (or more as needed)

1 egg

The Process:

1.  Heat the oven to 400 F.

2.  Line a cookie sheet with parchment or a silpat.

3.  Stir the flour, baking powder, and cinnamon together in a bowl.

4.  Add the cold butter to the flour mixture and work with your hands (he he!)  until the butter somewhat crumbles.

5.  Add the honey, milk and egg. Stir until well incorporated.

6.  Using a spoon, drop the dough by spoonfuls onto the cookie sheet.  Leave a little room between the scones.

7.  Place in oven for 12-15 minutes or until slightly golden on top.

8.  Remove from oven (the book is good at reminding you to use your oven mitts, but we’re  all adults here, right?) and let stand a couple minutes before serving.

Serve warm with butter and lots of extra honey for smothering.  Tea party it up people!