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!