Banana Coconut Buttermilk Scones
A decadent scone to start your day
- 1 large bowl
- parchment paper or wax paper
- scone pan
- Rubber scraper
- pastry blender
- 1/3 cup macadamia nuts
- 1/3 cup shredded coconut
- 1/2 cup quick cook oats
- 2 bananas (very ripe)
- 2 cups all purpose flour
- 1/2 cup sugar
- 1/2 tsp sugar
- 1/2 tsp salt
- 1 tbsp baking powder
- 1/2 cup heavy cream
- 1/2 cup buttermilk
- 1 1/2 tbsp demarera sugar (enough for dusting tops of scones)
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Preheat oven to 450°
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Mix together baking powder, oats, sugar, salt and flour in a large bowl
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Cut the butter into small pieces and mix together with a pastry cutter until it just starts to come together. It will resemble little peas
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Freeze the mixture for 5 to 10 minutes. I don’t remember where I found this tip, but if I ever meet the person who invented this tip I will kiss them on the forehead
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While the bowl is in the freezer, mash the bananas
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Take the bowl out of the freezer and add the coconut, nuts, and mashed bananas
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Swipe a scraper around about 5 times to fold the mixture together
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Add the heavy cream and the buttermilk and scrape again another five times or so. It will be crumbly. DO NOT BEAT this mixture
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Place a sheet of parchment paper or waxed paper over the top of the bowl and turn upside down into the parchment/waxed paper. Fold the paper around the mixture and knead very gently a couple of times. I use a cornbread pan to bake scones, but you can form them by hand if preferred
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Brush the tops with buttermilk and dust with demerara sugar
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Bake for 22 minutes or until the edges pull slightly from the pan and nicely browned. Be sure to test with a toothpick. If it comes out clean, it’s done
