Banana Rum Scones

Banana Rum Scones

2 cup all-purpose flour
3 tbsp brown sugar
2 tsp baking powder
1/2 tsp salt
1 tsp ground ginger
6 tbsp butter, cold (or vegan alternative, such as Earth Balance)
1/2 cup cream (or soy creamer)
1 tsp rum extract
1 medium banana, mashed

Preheat oven to 400F. Line a baking sheet with parchment paper.

In a medium bowl, whisk together flour, sugar, baking powder, salt and ginger. Cut butter into a few chunks and rub it into the flour mixture with your fingertips.

Mix cream and rum extract in a small bowl. Pour the cream into the flour mixture and stir until the mixture starts to come together. Add the banana and continue to stir, adding more cream if necessary, until dough comes together.

Pat dough into a disk about 1 inch thick. Cut into eight sections with a knife and place each on baking sheet.

Bake at 400F for 17-20 minutes, until light gold.

Serve warm.

Yields: 8 scones


6 thoughts on “Banana Rum Scones

  1. >wonder if theres a way to use actual rum and not the extract in these (or a combo?). Maybe cooking the bananas down a bit in rum and the sugar Foster style, then mashng… hmm!! Thanks for the great inspiration!

  2. >Miranda: Thanks!Sarah: You have a fantastic idea! I was originally going to put rum in it, but I thought some people would skip my recipe. Try it your way, and please let me know how it turned out!

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