Banana Bourbon Scones with Walnuts

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I seem to be big on adding spirits to my breakfast pastries. I justify this by considering them brunch-friendly. I mean, you break out the champagne or vodka at breakfast and people will look at you like you are a weirdo. Name your breakfast brunch and they’ll have a glass with you.

I experimented with bourbon in my scones back in April for Derby with Mint Julep Scones. I was happy with the result, so when those oh-so-common brown bananas were staring at me from the counter, scones came to mind, followed by bourbon.

With these scones, I cooked the banana down with butter and bourbon, caramelizing it just a bit. That went into the white whole wheat flour and I added a little crunch with walnuts. These scones are pretty sweet on their own, but for a little seasonal flavor I did a very light drizzle of a maple glaze.

Once again, don’t be afraid to have a little bourbon for breakfast.

Banana Bourbon Scones with Walnuts

1 overripe banana
1 tbsp unsalted butter
2 tbsp Kentucky bourbon
2 cups white whole wheat flour
2 tsp baking powder
2 tbsp Demerara sugar
½ tsp salt
¼ cup unsalted butter, cold and cubed
¼ cup walnuts, chopped
1-2 tbsp milk or cream

Glaze (optional):
3 tbsp confectioner’s sugar
1 tbsp maple syrup

Preheat the oven to 400 degrees F. In a skillet over medium-high heat, melt the butter. Add the banana and mash with the butter. Pour in the bourbon and cook, stirring often, for about 3 minutes. Set aside

In a mixing bowl, combine the flour, baking powder, sugar and salt. Add the butter and blend with a pastry blender or fork until the butter is in pea-size pieces throughout the flour.

Pour in the banana mixture and stir until incorporated. Add the walnuts. Slowly add the milk or cream a tablespoon at a time until a dough forms. It should be firm enough to roll out for cutting the scones.

Place the dough on a floured surface and use your hands (or a rolling pin) to press it out to about ¾ inch thickness. Use a biscuit cutter or drinking glass to cut out the scones. Place on an ungreased baking sheet.

Bake for about 15 minutes, until the scone begins to brown and is firm in the center. Remove from the oven and place on a cooling rack. Makes 6-8 scones depending on the size of your cutter.

To glaze, mix the confectioner’s sugar with the maple syrup in a small dish. Slowly add milk, one teaspoon at a time, until a thin, drizzling consistency is reached. Drizzle over cooled scones and let set before serving.

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  1. says

    Mmmm bourbon. I did the Bourbon Chase two weekends ago, now I really want to have bourbon more often! I may try to make a gluten-free version of these over the weekend!

  2. says

    Oh Lori, the scones look delicious, like the idea of bourbon and walnut. Beautiful pictures as well.
    Hope you have a fantastic week!

  3. says

    Sonia – Thank you!

    Maria – Definitely a treat!

    Danielle – I’m a huge scone fan too.

    thecoopfam – Congrats to you! My husband ran the Bourbon Chase as well. I’m sure the distilleries will be happy to know it has you craving bourbon! :) It’s such a great part of KY and its history. I would love to see your gluten-free version and link to it here.

    Juliana – Thank you, enjoy your week as well!

    emily – That just kind of hit me this morning (when I was justifying my bourbon!) :)

  4. says

    ohh lori, these breakfast scones with bourbon (hehe smart thinking!)…look so YUMMY!!! walnuts must add a great crunch too…id be snacking on these all day long if i can!

  5. says

    Wait…bourbon for breakfast isn’t socially acceptable? I think I need to rethink my standards…

    These scones sound AMAZING. Bourbon and banana were certainly meant for each other!