This post was created as part of my ongoing partnership with Barlean’s. As always, all opinions are 100% my own. Thank you for supporting the brands that keep me creative in my tiny kitchen!
Coconut sugar and fresh citrus combine to make a luxuriously rich topping for these super tender scones. Quick, simple, and perfect for holiday baking!
I love a good scone recipe. So when I found myself with a bunch of overripe bananas, I decided to forego my usual banana bread and banana muffin recipes, and resisted the urge to pop them in the freezer to make Banana “Ice Cream”.
I had freshly baked scones on the brain, so I decided to mash up one of the bananas to use in the dough, and 2 more for the curd topping.
Now, if I had used standard granulated sugar, this curd would have been more… banana colored. However, I’ve been on a big coconut sugar kick recently, and have been working on using it in more and more recipes these days.
I love that it has a lower glycemic index than granulated sugar, and it’s a great addition to so many different dishes. The rich flavor and color are similar to brown sugar, and it ended up giving the curd an almost caramelized flavor. It totally reminded me of bananas foster!
Note to self: develop a bananas foster curd recipe soon!
Instead of using butter in this recipe, I used Barlean’s Butter Flavored Coconut Oil. I refrigerated it for the scones, since I usually use chilled butter in that type of baking, and it worked out beautifully!
And it smells amaaaaaazing!
I measured out 1/4 cup of the oil and just set the whole measuring cup on a shelf in the fridge for a few hours until I was ready to bake.
Getting it out of the measuring cup was a little tricky, but I still managed to get it cut into the flour mixture without too much fuss.
I used a 3-inch biscuit cutter to shape my scones, and gently smushed the rest of the dough together to form a few scones out of all of the scraps. You could also cut the circle of dough into wedges if you prefer triangular-shaped scones.
As a finishing touch before popping these beauties into the oven, I brushed them with a little milk and sprinkled them with some Flax, Chia & Coconut Seed Blend. I loved the little bit of texture it added to the finished scones, and that extra embellishment really made them look that much more special.
I’ve been putting that blend on my parfaits and cottage cheese several mornings a week for months now – I love it! It’s high in Omega-3 (ALA) with dietary fiber, minerals, amino acids and plant-based protein. A little sprinkle here and there is a very good thing.
These scones are quick to put together, bake up beautifully, and would be the perfect way to start (or end) the day. Breakfast or dessert (or even breakfast and dessert… I’m not judging!).
I recommend eating them warm, fresh from the oven. If you’re having them leftover, pop them in a preheated oven (350°F will do the trick) for a few minutes to warm them up and make sure they didn’t get soggy from being all closed up.
I hope everyone is having a wonderful holiday season. What kind of baking is going on in your kitchen? I’d love to hear about it in the comments section below!
Coconut sugar and fresh citrus combine to make a luxuriously rich topping for these super tender scones.
For the Banana-Orange Curd:
- 2 large eggs, at room temperature
- 2 ripe bananas
- 2 tablespoons butter flavored coconut oil
- 1 teaspoon freshly grated orange zest
- 1 tablespoon freshly squeezed orange juice
- 2/3 cup coconut sugar
For the Scones:
- 2 cups unbleached all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/4 teaspoon kosher salt
- 1/4 cup cold butter flavored coconut oil
- 2 large eggs
- 1/2 cup mashed ripe banana (about 1 medium)
- 1/4 cup whole milk, plus 1-2 tablespoons more for brushing the scones
- 1 tablespoon Barlean’s Flax, Chia & Coconut Seed Blend
- Make the Banana-Orange Curd: Place all ingredients (eggs through coconut sugar) in a blender and blend on high until smooth.
- Pour into medium saucepan and cook over medium-high heat, whisking constantly, until the mixture thickens and coats the back of a spoon, about 10 minutes. If the mixture starts to splatter, lower the heat to medium.
- Remove from heat and let cool completely before covering and storing in the refrigerator until ready to use.
- Make the Scones: Preheat the oven to 400°F with an oven rack in the center position. Line a baking sheet with a silicone baking mat or parchment paper.
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Scoop the chilled butter flavored coconut oil into the flour mixture (you may need to use a spoon to get it out in a few large chunks) and cut it into the flour mixture with a pastry cutter or fork until the mixture resembles coarse crumbs. In a small bowl, whisk together the eggs, banana, and milk. Pour into to the flour mixture and stir until a sticky dough is formed.
- Turn the dough out onto a well floured work surface and knead gently until the dough just holds together, incorporating as much flour as needed to make it workable, about 6-8 times. Pat the dough into a 1-inch thick circle and cut into individual rounds with a 3-inch biscuit cutter.
- Place the scones about 1 inch apart on the prepared baking sheet. Brush the top of each scone with a thin layer of milk and sprinkle the tops with the seed blend.
- Bake in the preheated until crusty and golden brown, 15 to 20 minutes. Serve warm or transfer to a metal rack to cool completely.
“Original Recipe by Big Flavors from a Tiny Kitchen – Ashley Covelli
Big Flavors Rating: 5 Stars”