Years ago over one of my winter breaks in college, my mom and I spent a week together in New Hampshire. While some of my friends traveled to warmer climates, I opted for snowy mountains. I had the chance to snowboard, my mom and I snowshoed and we soaked in the beauty of the outdoors. To top it all off, we made sure to enjoy incredible food.
While wandering around the local area, we came across a quaint little bakery selling freshly baked muffins, scones and other pastries. The scones they had there remain the best ones I have ever tasted in my life. Maybe it was the beautiful evergreen trees layered with sparkling flakes and the blanket of crunching snow under my feet that made a warm scone and a cup of coffee taste so amazing. Or maybe those flaky, buttery treats were special because they were a culinary discovery I shared with my mom. Whatever it was, that experience turned me into a scone lover.
The other day, I decided to make scones and I searched through my pantry to find inspiration. The flavors of banana, coconut and rum stuck out to me. While my love for scones began on a winter vacation, this recipe makes me dream of summer. Sweet banana, a hint of rum and toasty, caramel-like flavors from coconut sugar remind me of a day at the beach. But whatever the flavor, these breakfast treats will always bring me back to that bakery in New Hampshire, enjoying a warm scone with my mom on a snowy day.
Yields 6 large scones
Adapted from RecipeGirl
2 cups all-purpose flour
1/2 cup coconut sugar
1 Tbsp baking powder
1/2 tsp salt
1/2 tsp ground allspice
6 Tbsp salted cold butter, cut into pieces
1/2 cup mashed banana
1 large egg
4 Tbsp milk
1 tsp rum extract
Additional flour for dusting
1. Preheat the oven to 425 degrees F. Line a cookie sheet with a parchment paper and set aside.
2. In a medium mixing bowl, whisk together the flour, sugar, baking powder, salt and allspice.
3. Cut the butter into dry ingredients until the mixture looks like coarse crumbs. I like to use the coarsest side of my box grater to grate the butter into the mixture.
4. In a separate medium mixing bowl, whisk together the banana, egg, milk and rum extract. Fold in the dry ingredients with a spatula, being careful to not overmix.
5. Place your scone dough on a floured board or countertop. Sprinkle the top of the dough with a little more flour. Pat the dough into a round disk.
6. Transfer the dough onto a prepared cookie sheet and pat the disk down until it’s about ½ to 1 inch thick. Using a sharp knife, divide the dough into 6 even sections. Pull each wedge away from the center, creating about 1/4 inch space between each one. (I then sprinkled the top of each scone with a pinch of extra sugar before baking, but that’s completely optional.)
7. Bake for 16 to 18 minutes, or slightly browned. While scones are baking, start preparing the glaze (see recipe below).
8. Remove from the pan and allow to scones to cool. Drizzle each one with a bit of rum glaze. Let the glaze set for a few minutes.
9. Serve and enjoy!
½ cup coconut sugar
2 tbsp milk
1 tsp rum extract
¼ tsp allspice
1. Whisk ingredients together to a small saucepan over medium-high heat. Stir consistently until sugar melts and glaze thickens slightly.
2. Remove from heat and set aside.
3. Drizzle over warm scones.