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Scone: Banana Macadamia Praline Scones

Source of Recipe

Simply Scones by Leslie Weiner and Barbara Albrigh


Recipe Introduction

These sumptuous scones give you a taste of the tropics. They are made from one large cake and sliced into wedges. For a change substitute other nuts to make the praline.

List of Ingredients

1/4 cup sugar
2 tablespoons brandy
3/4 cup lightly salted macadamia nuts (or any other nut that appeals to you)
2 -1/2 cups all-purpose flour
1/3 cup firmly packed light brown sugar
2 -1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup unsalted butter chilled
1 cup mashed ripe banana
2 large eggs
1 teaspoon real vanilla extract
2 teaspoons sugar for glaze (optional)
Generous dash of ground cinnamon for glaze


Recipe

Lightly oil a 10-inch diameter circle on a baking sheet or use parchment paper. In a heavy saucepan, stir together the sugar and brandy. Cook over medium heat, stirring constantly, until the sugar dissolves. Increase the heat to high and bring the mixture to a boil. Cook without stirring for 4 minutes, or until the mixture turns amber and caramelizes. Immediately stir in the macadamia nuts and stir to coat the nuts with the syrup. Quickly scrape the mixture onto the prepared baking sheet. Cool for 20 minutes or until hardened. Transfer the mixture to a cutting board and chop the praline.

Preheat oven to 375 degrees F.

In a large bowl, stir together the flour, brown sugar, baking powder and salt. Cut the butter into ½ inch cubes and distribute them over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles course crumbs. In a small bowl, stir together the bananas, eggs and vanilla. Add the banana mixture to the flour mixture and stir to combine. The dough will be sticky. Stir in the praline.

Spread the dough into a 9-inch diameter circle in the centre of the prepared baking sheet. Combine the sugar and cinnamon and sprinkle the mixture over the tops of the scones, if desired. With a serrated knife, cut into 8 wedges. Bake for 30 to 35 minutes, or until lightly browned and a cake tester or toothpick inserted into the centre of a scone comes out clean.

Remove the baking sheet to a wire rack and cool for 5 minutes. Using a spatula, transfer the scones to the wire rack to cool. Recut into wedges, if necessary. Serve warm.