Thursday, March 31, 2016

Banoffee Scones

Banoffee is the combination of banana and toffee together; a really good combination.  The first time I heard of this was while I was watching The Great British Baking Contest on PBS.  One of the contestants did a "take" on a Banoffee Pie for her entry and it sounded delicious.

Two chefs, Nigel Mackenzie and Ian Dowding claim to have invented this combination in 1971 in Jevington, East Sussex.  It was a take on an American dessert, "Blum's Coffee Toffee Pie that used dulce de leche and mandarin oranges.  Mackenzie suggested using bananas and it became a hit!  Consequently, the word "Banoffee" was entered into the English language and became synonymous with anything that tastes or smells like bananas and toffee.

I discovered this recipe in the latest issue of Sift magazine, produced by King Arthur Flour.  It can be found easily on the newsstand in your supermarket or book store.  Being a lover of scones this one intrigued me, but there is a whole section on Scones that may entice you even more--savory to sweet!

Banoffee Scones

2 cups King Arthur all-purpose flour (plain flour)
1 cup King Arthur whole wheat/white flour
1/2 cup (1 stick) unsalted butter, cold and cut into 1/2" pieces
1/4 cup granulated sugar
1 T baking powder
1/2 tsp. baking soda
3/4 tsp. salt
1 medium banana, mashed
2 tsp. Vanilla extract
3/4 cup Toffee bits
1/2 to 3/4 cup buttermilk

Preheat oven to 425F-degrees (I use convection, so I preheated mine to 400F-degrees).  Line a baking sheet with parchment paper and set aside.

In a stand mixer, using the paddle attachment, combine all the dry ingredients on low speed.  Turn the machine on medium and add the butter pieces.  Continue to mix until it resembles "coarse sand."   Add the toffee bits and mix once more.  Add the mashed banana and vanilla extract and mix on low.  While the mixer is running, slowly add the buttermilk--using just enough for the mixture to come together.  I actually used almost 3/4 cups and it may vary depending if you are in a dry climate!

Remove the dough onto a lightly floured board and knead just a few times to come together.  Divide the dough in half.
Roll each half into a 6" to 8" round.  Cut the round into six pieces.
Place wedges onto the parchment-lined baking sheet.  Repeat with the second round.  I actually brushed the tops of my scones with half & half, although the recipe didn't call for it, but I like the tops browned.  Bake in the preheated oven for 14 to 16 minutes...or until the scones are browned.
I decided I would like a glaze on these scones, so I mixed up:

1 cup confectioners' sugar
1 T Light Karo syrup
1-2 T hot water

I used an off-set spatula to spread some glaze on the still warm scones.  Now all you need is a cup of tea/coffee, maybe butter or clotted cream, and jam.  Enjoy!


  1. Sounds like a great combo! I'll have to watch for Sift magazine... have never seen it before!

  2. This is the 4th issue they've done.

  3. Oh my! This IS a nice take on the banoffee thing ... I just got a cookbook by Curtis Stone and in it there is his version of Banoffee Pie. I'd have made it for Easter dessert, but I didn't have grahams for the crust ... alas!

  4. What beautiful scones these are, Susan! I've never heard or seen Sift either. You would have thought it would have been featured at King Arthur Flour when we were there a couple of weeks ago. I'll try your recipe. xoxo ♥

    1. Really a great magazine with lots of interesting articles and very few advertisements!

  5. This sounds so different and interesting.

  6. These sound like a flavor I would love!!

  7. I know I would love these scones with my 3:00 coffee---just need to get the toffee bits!

  8. they sound like they would be very good.....I like the triangle shape.
    stamping sue

  9. These scones sound and look fabulous, Susan. I love banoffee pie, so this is definitely something for me to indulge!

  10. I got the toffee bits today! I'm making these little delicacies for Sunday breakfast!