Blueberry Banana Scones


mmm, scones.  There is a wonderful local coffee shop in town called Espresso Royale, and they have these magnificently delicious scones.  But every time I’ve had a scone anywhere it’s always been too tough, too dry, or not tasty enough dough.  I saw some delicious blueberries in the store as I was grocery shopping, and had bananas that were getting ripe enough for cooking, so I thought I would finally make some homemade scones!  Plus, it was Charlie’s first day back to work after being sick and I had to make him a special breakfast!  Can’t go wrong with coffee and scones, right?  🙂

These were incredibly easy to make—took about 30 minutes to prepare the dough and 30 minutes to bake.  I used a few more blueberries that were in the original recipe, but it’s up to you as far as how much berry you want in your scones.  Great for a special occasion breakfast or making something that will work for breakfasts for a full week….hope you decide to try these!

YIELD: 8 large scones

TIME: 1 hour

2-3/4 cups flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1-1/2 sticks butter
1 carton blueberries
1 mashed banana
1 cup + 1 Tbsp heavy cream, divided
1 egg, beaten
turbinado sugar

Preheat oven to 375 F.  Combine flour, sugar, baking powder, and salt in a stand mixer, and cut in butter until it resembles cornmeal.  With a wooden spoon, gently mix in blueberries, trying not to crush any of them.  Combine mashed banana and 1 cup heavy cream and gently mix into blueberry mixture.  Turn out on a floured surface and press into a circle (I used my hands, but you can use a rolling pin if you want).  Use a large knife or a pizza cutter to cut 8 equal slices, similar to a pizza.  Place scones on parchment lined baking sheets and combine egg and heavy cream.  Brush scones with egg wash and sprinkle with turbinado sugar.  Bake for 25 minutes, or until golden brown.  Let cool and serve immediately.

Hope y’all enjoy!

xoxo, Sara

adapted from here


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