Hummingbird Scones with Mascarpone Glaze
User Reviews
5
Hummingbird Scones with Mascarpone Glaze
Description
The Hummingbird Scones with Mascarpone Glaze showcase a blend of mashed bananas and crushed pineapple folded into a spiced flour mixture that includes cinnamon and brown sugar. Cold butter is worked into the flour to create small crumbs, producing tender layers within the baked scones. Buttermilk and vanilla tie the dough together, resulting in a moist, slightly sticky consistency that is shaped into circles and cut into wedges before baking at a high temperature for a short time to achieve a golden exterior.
After baking, the scones are topped with a creamy mascarpone glaze mixed with powdered sugar, vanilla, and milk, enhancing the flavor with its rich smoothness. Toasted pecans and unsweetened flaked coconut provide a complementary nutty and slightly crisp garnish. The texture balances softness from the fruit and buttermilk with a crisp exterior, and the aromatic cinnamon and vanilla create warmth without overpowering the fresh tropical notes from pineapple and coconut.
This recipe is well-suited for serving warm alongside coffee or tea. The scones bring a comforting yet tropical-inspired flavor profile appropriate for brunch or an indulgent snack. Their moderate sweetness and mix of textures can complement mild spreads or additional fresh fruit if desired.
Ingredients
- 3 1/4 cups all-purpose flour
- 1/3 cup brown sugar loosely packed
- 2 1/2 teaspoons baking powder
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cups butter cut into pieces, cold unsalted
- 2/3 cup buttermilk
- 2 teaspoons vanilla extract
- 2 banana mashed, ripe
- 1/3 cup pineapple drained, crushed
- 1/4 cup coconut sweetened shredded
- 3 tablespoons pecans chopped
- 3 tablespoons flaked coconut unsweetened
mascarpone glaze
- 4 ounces mascarpone cheese at room temperature
- 1 cups powdered sugar
- 2 teaspoons vanilla extract
- 4 to 5 tablespoons milk
Instructions
- Preheat oven to 425 degrees F.
- In a large bowl, whisk together flour, sugar, baking powder, soda, salt and cinnamon until combined. Add butter and using your fingers, a fork or a pastry blender mix it together and combine until the butter forms coarse little crumbs. I usually take a full 2 to 3 minutes and do this with my fingers.
- Make a well in the center and add in the buttermilk, vanilla extract, bananas and pineapple. Mix with a large spoon until a dough forms and comes together – it might be sticky! Add in the shredded coconut. You can bring the mixture together more with your hands if needed. Just make sure your hands are floured and so is your work surface. Divide the dough in half and pat it into 6-inch circles on the floured surface. Cut into 6 or 8 wedges, then place on a baking sheet and bake for 10-12 minutes.
- While the scones are baking, add chopped pecans and flaked coconut to a nonstick pan over medium-low heat. Stir and toss (or shake the pan!) for a few minutes until the coconut turns golden brown. Don't leave the pan as it can burn quickly. Set them aside until you're ready to use
- Top the scones with the mascarpone glaze, toasted coconut and toasted pecans and serve!
mascarpone glaze
- Add the mascarpone to a large bowl and whisk until creamy. Whisk in the powdered sugar and vanilla extract, then stream in the milk and stir until a glaze forms. You will have to stir for a minute or two to remove any lumps and bring the glaze together. If the mixture still seems too thick, add more milk 1 tablespoon at a time, whisking well until smooth.
User Reviews
Overall Rating
5
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