Banana Coffee scones

Banana Coffee scones have slightly crisp exterior with soft and moist interior. As you bite into the warm scones the flavor of banana and coffee can make you experience a love at first bite for sure. Banana coffee scones will be a beautiful companion with your evening tea, a quick snack or less sweet dessert option!

I usually bake banana bread with ripe bananas. But I was tired of it and wanted to try out something new so I created the peanut butter banana brownies recipe which became an instant hit with all my readers. I started getting loads of requests for making another easy recipe with bananas so I thought why not scones with it!

What are scones?

Scones are single serving British tea cake. Although it actually doesn’t have a texture of tea cakes. I find it to have an outer texture crumbly like a biscuit and the interior like a cake but less sweet. Scone is generally made with whole grains. It is eaten warm with a spread of jam and cream along with tea.

Like most people even my childhood days were filled with Enid Blyton’s magical and adventurous stories. And all of her books had mention of these mouth watering exotic baked goodies like eclairs, tarts, pies, sandwiches and scones. Back then I only knew cakes and cookies as baked items. I always wondered how the scones tasted. So baking and tasting scones surely took me back to childhood days and fulfilled my wishes eating a scone.

How I made banana Coffee scones

Banana coffee scones are made with very regular basic ingredients – ripe bananas, wholewheat flour, cane sugar, butter, egg, curd, instant coffee, handful of walnuts and sprinkle of sugar for that crunch.

The recipe of banana Coffee scones is very easy to put together and gets ready very quickly. Just follow the recipe as accurately as you can to get the best ever scones.

Few recipes to try apart from the regular cakes

How to make banana Coffee scones

Ingredients

Mashed bananas 70g-weighed without skin (1 medium sized banana)
Wholewheat flour 124g (1cup)
Baking powder 3/4 teaspoon
Cane sugar 40g (slightly less than 1/4 cup)
Butter 30g (3 tablespoon)
Egg 1 medium size-42g without shell
Yoghurt 15g (1 tablespoon)
Instant coffee 1 teaspoon
Vanilla extract 1/8 teaspoon
Walnut 1/4 cup

Note – The exact measurements are in grams and approximate measurements in cup and tablespoon.

Method

First, add 1 teaspoon instant coffee powder to 1/2 teaspoon boiling hot water. Use when it comes to room temperature .
Next, seive the wholewheat flour with baking powder twice.
Then, add cold cubed butter to it and rub it to the flour till it appears like coarse sand. (pic 1)
In another bowl beat the mashed bananas, egg, yoghurt, cane sugar, vanilla extract and coffee decotion using a whisk. (pic 2)
Slowly add the wet ingredients to the dry. Combine everything with a rubber spatula. The dough will be very sticky and wet.
Throw in walnut and give it a stir. Do not over mix. (pic 3)
Cover and refrigerate the dough for half an hour.
With a help of a ladle drop the scones batter on a greased parchment lined baking tray keeping some distance in between. (pic 4)
Brush the scones with some milk and sprinkle some sugar if you like, for that extra crunch.
Bake for 15-20 mins at 180 degree Celsius or until the crust turns golden and the scones are cooked completely.
The scones taste best when warm.

Notes

It is best to consume the scones fresh, on the same day of baking as it tends to dry up later. If you wish to store the scones, you can cling wrap it and refrigerate. Warm it up a bit and consume it with some milk, tea or even apply some chocolate ganache or any glaze.
If you are following the exact recipe and find the dough to be too sticky do not be tempted to add more flour as that will make your scones dry.
For the eggless version use same quantity of thick yoghurt or cream and a pinch of baking soda.

If have tried this recipe do share your pictures with me on Facebook, Instagram, Pinterest. I’d love to see your creations.