Banana Scones with Orange Curd
5 servings
60 minutes
Banana scones with orange curd are a delicate American pastry with a delightful blend of fruity flavors. The scones, soft and airy thanks to the bananas, have a light sweetness and exquisite aroma. They are complemented by orange curd – velvety with a rich citrus flavor that balances the sweetness of the dough. Scones are believed to originate from Scotland, but the American version is characterized by its lightness and flavor variability. Orange curd is a classic addition to British pastries, but here it takes on new life. These scones are perfect for a cozy breakfast or afternoon tea, and their fresh taste creates a wonderful mood.
1
Mix flour, salt, baking powder, and powdered sugar. Add 80 g of chopped soft butter. Rub the butter into the mixture until crumbly.
- Wheat flour: 400 g
- Salt: to taste
- Baking powder (raising agent): 1 tablespoon
- Icing sugar: 3 tablespoons
- Butter: 120 g
2
Make banana puree. Beat 2 eggs, then add the puree and beat again. Pour in the milk. Add the flour and knead the dough. The dough should be soft.
- Bananas: 2 pieces
- Chicken egg: 5 piece
- Wheat flour: 400 g
3
Roll out to a thickness of 2-3 cm. Cut out circles.
4
Preheat the oven to 200 degrees. Grease the baking tray with butter, line it with paper, and grease it again. Place the dough. Mix milk with butter and brush it over the dough, then send it to the oven for 20 minutes.
- Butter: 120 g
5
Prepare oranges for the cream. Peel the zest from two and mix it with sugar. Squeeze juice from the oranges, pour it into the sugar, and mix.
- Oranges: 3 pieces
- Sugar: 150 g
6
Beat the eggs and gradually pour them into the mixture.
- Chicken egg: 5 piece
7
After 30 minutes, the mass needs to be strained. Pour into a pot, add oil, and cook until thickened.
- Butter: 120 g
8
Pour into jars and put in the refrigerator.
9
Cut the ready scones in half and spread the orange curd.
