As simple as they are delicious, these Southern classic-inspired scones include every flavor of the beloved cake but in quick bread form. Bursting with fruity banana, lightly tangy pineapple, and toasted, crunchy pecans, these scones balance perfectly between decadence and light, fresh flavors. Finished with a classic Vanilla Cream Cheese Glaze, it’ll almost be like eating cake for breakfast, minus the hassle.
Hummingbird Scones
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, cinnamon, salt, and baking soda. Using your hands or a pastry cutter, cut in cold butter until it resembles course crumbs. Make a well in center.
In a medium bowl, whisk together cold buttermilk and vanilla. Add banana and pineapple. Add buttermilk mixture and chopped 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.
Turn out dough, and pat into a 6-inch circle. Cut into 4 equal pieces. Place on prepared pan.
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.
Vanilla Cream Cheese Glaze
Source: https://www.bakefromscratch.com/category/recipes/bread/feed/
