Roasted Banana Scones with Five-Spice
Cartoon characters can do it, but most of us apparently can’t. They peel bananas from the bottom, and that’s why the peels are always facing upward when thrown on the ground (any Mario Kart fans, out there?). But in real life, we all start at the top and make a mess of things.
I still peel bananas the wrong way, because old habits die hard. But in case y’all feel like a change, you can try out the “right” method with these roasted banana and five-spice scones.
The bananas roasted in agave give the scones their sweetness and the five-spice gives the sweet flavors a little punch. Be sure to put the bananas in the flour before adding the cream. This ensures the bananas don’t become soggy during the baking process and make the scones wet.
The scone dough itself is similar to a biscuit. There are so many types of scones out there, and everyone has their favorites, but this cream scone does it for me. I actually couldn’t believe how good these tasted when they came out of the oven — serve them warm, trust me.
I had only ever had a few scones in my lifetime before these, and my memories are somewhat vague, but I’m now a true believer in scones. Not only are they ridiculously delicious, but they are so easy to make. Assembling the dough takes no time at all, and you only need one bowl — no stand-mixer. And you get to skip the standard egg wash because the five-spice dusted on top will give the scones a nice brown color. I’m in.
Since discovering the truth behind scones, I’ve even found myself waking up early before heading to classes to make scones…and I really like sleep. Scones outweigh sleep. That’s how fantastic this recipe is. The scones also pair remarkably well with peanut butter and jelly, just saying.
So, go forth in scone making and banana peeling. Both so easy, a cartoon character could do them. Or something like that.
- 2 ripe bananas
- 2 tablespoons agave nectar
- 1 teaspoon Chinese five spice, plus more for dusting
- 1 2/3 cup all-purpose flour
- 1/3 cup bread flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 5 tablespoons unsalted butter
- 1 cup heavy cream
- Preheat oven to 425 degrees.
- Peel and halve bananas, and place them on a small baking sheet. Coat them in the agave and then the teaspoon of five-spice. Roast for about 20 minutes, until the edges start to crisp.
- Remove from oven and let cool slightly. Chop the halves into smaller pieces and set aside.
- In a large bowl, whisk together the flours, baking powder, sugar, and salt.
- Slice the butter and combine it into the flour mixture with your hands until only some small pea-sized pieces of butter remain and the rest has been fully incorporated.
- Mix in the banana pieces by hand, handling carefully.
- Pour in cream and mix with a spatula until just incorporated.
- Put scone dough on a prepared baking sheet and knead a few times. Flatten it out into a disk that is the size of an 8-inch cake pan.
- Cut eight triangular scones from the circle and spread them apart from each other on the baking sheet.
- Dust each scone with additional five-spice and bake for 10-12 minutes until scones start to lightly brown, the edges become crisp, and the centers are springy.
- Let cool slightly before serving and enjoying.