Saturday, November 7, 2009

Bananas Foster Scones with Rum Icing!

It was Saturday morning and I didn't know what to bake today....hmmm. I've got bananas, but still have some of the pumpkin bread from a few days ago, so I don't want to make banana bread today. I'd love to make scones, but banana scones? With cinnamon icing? Sounds pretty good, but want something else.....I know! Having grown up living not far from New Orleans, I LOVE me some Bananas Foster! How about Bananas Foster Scones? With a rum icing? Yes! Need to run to the store to get rum!

I absolutely love to make scones. My base recipe for scones is, of course, Ina Garten's recipe--just lightened up a bit. From this base recipe, I make any flavor I want, really......last month before I started this blog, I made a batch of scone dough, split it in half and made some cranberry-orange scones (stirred in orange zest, and dried cranberries) and some pumpkin scones (stirred in pumpkin puree, cinnamon, and nutmeg). I'll have to make those again and post here. Anyway, back to the Bananas!

First thing to do is to make Bananas Foster!

2 peeled bananas, cut in half long ways, then cut each half in half, across
3 tablespoons butter
1/2 cup brown sugar
1/2 teaspoons cinnamon
1/8 to 1/4 cups (good splash) dark rum or brandy, or Grand Marnier. I used Meyer's Dark Rum
(You may eliminate the alcohol if you wish--use 2-3 tablespoons water and 1 tablespoon lemon juice)

Melt butter, brown sugar and cinnamon in skillet or saucepan with the bananas over medium heat. Once melted and bubbling, remove the pan from the source of heat, add the rum, then place pan back on the heat and burn off the alcohol, about 2 minutes. Remove the bananas from the pan, cut them into a medium "dice" and set aside. Also reserve about 2-3 tablespoons of the sauce.

Basic Scone Dough
4 cups flour
1/4 cup sugar, plus some for sprinkling
2 tablespoons baking powder
2 teaspoons kosher salt
2 sticks cold butter, cubed
4 extra large eggs, beaten
1 cup cold 1/2 and 1/2

egg wash
1 egg combined with 2 tablespoons milk or water

Rum Icing
1/2 cups confectioner's sugar, plus 2 tablespoons
4-5 tablespoons Dark Rum, brandy, or Grand Marnier (whatever you used in the Bananas Foster)
(You may use water if you don't want to use alcohol)

In a large bowl, mix the flour, sugar, baking powder and salt. Add the cold butter and cut into the flour mixture with a pastry blender until the butter is the size of peas. In a small bowl, combine the eggs and the 1/2 and 1/2. Slowly pour the egg mixture into the flour and butter mixture and mix until just blended. The dough will be sticky and lumpy. Stir in the bananas and the reserved bananas foster sauce and place the bowl in the refrigerator for about 30 minutes.

Preheat oven to 400 degrees.

Dump the dough onto a well-floured surface and knead the dough into a ball. You may need to add a bit more flour to keep it from sticking. Flour a rolling pin and roll the dough to 3/4 inch thickness then cut with a biscuit cutter, scone cutter, or even a can! (I saved a 15oz can, removed the ends and the label, cleaned it, (of course!) and now use it to cut biscuits, scones, sugar great!) Place the scones on a sheet pan lined with parchment paper. Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20-25 minutes. Check after 20 minutes. Allow to cool for 15 minutes.

Drizzle icing over the scones once they have cooled.

These are Yummy!

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