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Pecan-Banana Bread Scones
Pecan-Banana Bread Scones
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Prep Time:
20 minutes
Total Time:
50 minutes
Banana bread scones with toasted pecans and a caramel drizzle for a rich and sweet treat.
Ingredients:
  • 2 1/2 cups Gold Medal™ all-purpose flour
  • 1/3 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup cold butter or margarine
  • 3/4 cup chopped pecans, toasted
  • 1/2 cup sour cream
  • 1 cup mashed bananas (2 medium)
  • 1/2 cup canned dulce de leche (caramelized sweetened condensed milk)
Instructions:
  • Preheat the oven to 400°F and prepare a cookie sheet by lining it with parchment paper.
  • Combine flour, brown sugar, baking powder, cinnamon, and salt in a large bowl. Use a pastry blender or 2 knives to cut in butter until mixture resembles coarse crumbs. Gently mix in 1/2 cup of pecans, followed by sour cream and bananas until a soft dough forms.
  • Gently knead dough on a lightly floured surface 5 times. Transfer dough to a cookie sheet and press into an 8-inch round using floured hands. Cut the dough into 8 wedges without separating them.
  • Bake until golden brown, about 25-30 minutes. Then transfer the scones from the baking sheet to a cooling rack and gently separate them into wedges.
  • In a small microwavable bowl, heat the dulce de leche on High for 30 seconds or until it reaches a pourable consistency. Drizzle the warm dulce de leche over the scones and sprinkle with the remaining 1/4 cup of pecans before serving.

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