Bruleed Banana Scones Recipes

BRULEED BANANA SCONES

Steps:

• Preheat the oven to 375 degrees F. Line a large rimmed baking sheet with parchment paper.
• In a medium bowl, whisk together the mashed bananas, milk and vanilla. Set aside.
• In a large bowl, whisk together the flour, sugar, baking powder and salt. Working over the bowl, grate the cold butter on the large holes of a box grater. Gently toss the grated butter in the flour until it resembles coarse meal. Stir in the wet ingredients just until evenly moistened.
• Transfer the dough to a lightly floured surface, gather any crumbs and knead a few times until the dough just comes together. Working quickly and using lightly floured hands, pat the dough into a 9-by-6-inch rectangle. Using a large knife, cut the dough into 8 rectangle scones. Transfer the scones to the prepared baking sheet and brush lightly with milk; freeze for 5 minutes if the dough is too warm. Arrange the banana slices on top, pressing them into the dough slightly.
• Bake in the center of the oven until firm and lightly golden, 25 to 30 minutes, rotating the pan halfway through. Let the scones cool for 15 minutes, then remove and discard the parchment paper.
• Preheat the broiler and position the rack 8 inches from the heat. Working over a compost bowl, generously sprinkle each scone with the sugar. Broil until the sugar is bubbling, about 1 minute, rotating the pan during broiling to ensure even browning. Alternatively, use a kitchen torch to brulee the scones. Let cool slightly before serving.

BUTTERMILK-BANANA SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicon mat (such as Silpat®).
• Combine 2 3/4 cups flour, brown sugar, baking powder, cinnamon, and salt in a medium bowl; stir to blend. Toss in cold butter and cut it into the dry mixture with a pastry cutter until mixture resembles coarse crumbs.
• Blend mashed bananas, buttermilk, and vanilla together in a small bowl. Pour into the dry ingredients and stir gently until the mixture comes together. If it's a little too wet, add just a little bit more flour. Handle as lightly as possible and form into a disc on the prepared baking sheet. Gently cut into 12 wedges or just score the disc.
• Bake in the preheated oven until golden brown and baked all the way through, 22 to 28 minutes. Cool on the baking sheet for a few minutes before moving to a rack to complete cooling.

BANANA BRULéE

Steps:

• To make the bananas brulée, quarter the bananas lengthwise (peel on) and rub into sugar to coat thoroughly.
• Remove peel and place on cooling rack over several layers of foil. (Don't try this on your dining room table.).
• Don your safety goggles and fire up your torch. Hold the torch so that the very tip of the flame barely touches the banana, and move quickly back and forth until the sugar melts, turns brown, and bubbles. As soon as it looks like caramel, move on. You know you've got it down when a solid, glasslike sheet of gold (no graininess) has formed on the banana.

BRULEED BANANA SPLIT

Steps:

• Preheat broiler. Line a rimmed baking sheet with foil.
• Lay the banana halves, cut side down, on the baking sheet. Sprinkle each half with 1 1/2 teaspoons of the brown sugar. Torch until sugar begins to bubble, or put under the broiler 4 to 5 inches from the heat about 2 minutes or until the sugar melts and starts to bubble. Watch closely to make sure they don't burn.
• Place the scoops of ice cream in a bowl or a long banana-split bowl and place the banana halves on either side.
• Top with chocolate and caramel sauces to taste, then the whipped cream, sprinkles and as many cherries as you can handle! Garnish with fresh mint.

BUTTERMILK BANANA SCONES WITH PRALINE GLAZE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Combine flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl. Cut in butter pieces with a pastry knife or 2 knives until there are no large pieces and the mixture begins to look like coarse meal.
• Combine buttermilk, egg, and vanilla in a separate bowl; stir until well blended. Add buttermilk mixture to dry mixture and stir to combine, about 30 seconds. Add chopped banana and stir until mixture is just beginning to come together. Turn out everything onto a floured work surface.
• Using a very light touch and floured fingers, gently push the dough together and mold it into a ball. With a bench scraper or large spatula, move dough ball to the parchment-lined baking sheet.
• Gently press dough into a large circle, about 12 inches across and 3/4 inch thick. Using the bench scraper or a sharp knife, cut the dough circle into 10 equal slices. Press downward with the bench scraper or knife, lifting and pressing down, as you work your way across the circle. Do not drag to cut, or the edges will seal and spoil the rise. Brush top of the dough with melted butter.
• Bake in the preheated oven until scones are lightly browned, 20 to 25 minutes.
• While the scones are baking, melt butter for glaze in a small saucepan over medium heat. Add brown sugar and stir to combine. Stir in buttermilk and salt and bring to a boil. Boil for 1 minute, then stir in chopped pecans. Boil, stirring frequently for 1 more minute. Remove from the stove and allow to cool slightly.
• Drizzle glaze over warm scones and serve immediately.