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Hummingbird Scones

Hummingbird Scones

Indulge in the tropical flavors of Hummingbird Scones, combining ripe bananas, crushed pineapple, and toasted pecans for an unforgettable treat. These easy-to-make scones are perfect for brunch or as a sweet afternoon snack. Experience their moist, fluffy texture and delightful glaze tonight!
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1¾ cups all-purpose flour
  • 3 tablespoons granulated sugar
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon salt
  • ¼ teaspoon baking soda
  • 6 tablespoons cold unsalted butter cubed
  • ¼ cup cold whole buttermilk
  • 1 teaspoon vanilla extract
  • ½ cup mashed ripe banana about 1 medium banana
  • ¼ cup pressed drained crushed pineapple
  • ½ cup chopped pecans toasted
  • Vanilla Cream Cheese Glaze recipe follows
  • Garnish chopped toasted pecans

Equipment

  • Oven
  • Baking Sheet
  • Frying Pan
  • Wooden Spoon
  • Whisk
  • Chef's Knife
  • Mixing Bowl

Method
 

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, cinnamon, salt, and baking soda. Using your hands or a pastry cutter, cut in butter until it resembles coarse crumbs. Make a well in center.
  3. In a medium bowl, whisk together buttermilk and vanilla. Add banana and pineapple. Add buttermilk mixture and pecans to flour mixture, and stir with a spatula until dry ingredients are fully moistened. Knead with your hands once or twice just until dough is smooth and fully hydrated.
  4. Turn out dough, and pat into a 6-inch circle. Cut into 4 equal pieces. Place on prepared pan.
  5. Bake until golden and an instant-read thermometer inserted in center registers 205°F (96°C), 25 to 30 minutes. Let cool on pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spread Vanilla Cream Cheese Glaze on top, and garnish with toasted pecans, if desired. Store in an airtight container for up to 3 days.

Notes

These scones are best enjoyed fresh but can be stored for a few days. Consider freezing the dough for future baking!