Hummingbird Scones - Bake from the Ground Up

      As straightforward as they are tasty, these scones inspired by Southern classics feature all the flavors of the cherished cake in a convenient quick bread format. With a burst of fruity banana, a hint of tangy pineapple, and crunchy toasted pecans, these scones strike the right balance between indulgence and fresh, light flavors. Topped with a traditional Vanilla Cream Cheese Glaze, they’re nearly like having cake for breakfast, without the fuss.

      Yields 4 scones

      1¾ cups (219 grams) all-purpose flour

      3 tablespoons (36 grams) granulated sugar

      ½ teaspoon (2.5 grams) baking powder

      1 teaspoon (2 grams) ground cinnamon

      ¾ teaspoon (2.25 grams) salt

      ¼ teaspoon (1.25 grams) baking soda

      6 tablespoons (84 grams) cold unsalted butter, cubed

      ¼ cup (60 grams) cold whole buttermilk

      1 teaspoon (4 grams) vanilla extract

      ½ cup (114 grams) mashed ripe banana (about 1 medium banana)

      ¼ cup (67 grams) pressed drained crushed pineapple

      ½ cup (57 grams) chopped pecans, toasted

      Vanilla Cream Cheese Glaze (recipe below)

      Garnish: chopped toasted pecans

      Begin by preheating the oven to 375°F (190°C) and lining a baking sheet with parchment paper. In a large bowl, combine the flour, sugar, baking powder, cinnamon, salt, and baking soda by whisking them together. Use your hands or a pastry cutter to cut in the cold butter until it resembles coarse crumbs, then create a well in the center of the mixture.

      In a medium bowl, mix together the cold buttermilk and vanilla. Stir in the banana and pineapple. Pour the buttermilk mixture and the chopped pecans into the flour mixture, stirring with a spatula until the dry ingredients are completely moistened. Knead the dough gently with your hands once or twice until it’s smooth and fully hydrated.

      Shape the dough into a 6-inch circle and cut it into 4 equal pieces. Place the pieces on the prepared baking pan. Bake for 25 to 30 minutes until golden and an instant-read thermometer inserted in the center reads 205°F (96°C). Allow to cool on the pan for 10 minutes, then transfer to a wire rack to cool completely. Once cooled, spread the Vanilla Cream Cheese Glaze on top and garnish with toasted pecans if desired. Store in an airtight container for up to 3 days.

      We’d love to hear what you think!

      Vanilla Cream Cheese Glaze

      Yields about ¾ cup

      4 ounces (113 grams) cream cheese, softened

      ¼ cup (30 grams) confectioners’ sugar

      2 tablespoons (30 grams) whole milk

      1 teaspoon (4 grams) vanilla extract

      In a small bowl, whisk together all the ingredients until smooth and pourable.

      We’d love to hear what you think!