Recipe: Bananas Foster Scones & Sweet Potato Hash Browns


A perfect pairing. This decadent combination breakfast of Bananas Foster Scones and Sweet Potato Hash Browns is a great way to start off your mornings. The warm, savory flavor of the scones mixed with the sweet, delightful taste of the hash will keep the spirit of the holidays going when you bring this recipe to the table.

Bananas Foster Scones and Sweet Potato Hash Browns

Makes 12 enormous scones and 6 servings of hash browns


Ingredients for Bananas Foster Scones:

  • 1/2 cup brown sugar
  • 2 large bananas, quartered
  • 1/4 cup brandy
  • 4 1/2 cups flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 3/4 pound cold butter, cut into 1/2-inch cubes
  • 1 1/4 cups plus 2 tablespoons buttermilk
  • Egg wash: 1 large egg beaten with 2 tablespoons buttermilk
  • Turbinado sugar for sprinkling (or regular sugar)

Ingredients for Sweet Potato Hash Browns:

  • 2 1/2 pounds sweet potatoes, cut into 3/4-inch dice
  • 6 tablespoons olive oil
  • 1 medium yellow onion, peeled and cut into 1/3-inch dice
  • 3 tablespoons minced flat-leaf parsley
  • Salt and coarsely ground black pepper


Instructions for Scones:

  1. Place the brown sugar in a large skillet over medium-high heat. Add the 2 bananas, cut sides down, and cook for 2-3 minutes without stirring, until the sugar starts to dissolve
  2. Add the brandy and cook for several minutes more, stirring occasionally, until the sugar has dissolved and the mixture thickens. you don’t have brandy for the banana mixture, feel free to replace it with dark rum or even Grand Marnier)
  3. Remove the mixture from the heat and allow it to cool slightly. Chop the bananas and set aside
  4. Preheat the oven to 400F degrees. Line 2 baking sheets with parchment paper and set aside
  5. In the work bowl of a food processor, combine the flour, sugar, baking powder, baking soda, salt, and cinnamon. Pulse the mixture to blend. Add the pieces of butter and pulse the mixture 10-12 times until the mixture resembles coarse meal
  6. Transfer the mixture to a large bowl and add the reserved bananas; toss to mix
  7. Add 1 1/4 cups of the buttermilk and mix until just combined and the dough begins to stick together. Add the remaining buttermilk a bit at a time if the dough is too dry (if you don’t have buttermilk, then mix 1 teaspoon vinegar for every 1 cup milk, let rest for 10 minutes at room temperature, and you have a suitable substitute)
  8. Turn the dough out onto a lightly floured surface and pat into two 6-inch rounds about 1-inch thick
  9. Cut each round into 6 wedges and place the wedges on the prepared baking sheets, spaced apart
  10. Brush each scone with the egg wash and sprinkle with turbinado sugar (regular sugar can be used as a substitute)
  11. Bake the scones for 20-25 minutes, until golden brown and firm to the touch. (It is important that the scone dough is cold when it enters the oven.)

Instructions for Hash Browns:

  1. Bring a medium pot of salted water to a boil over high heat. Add the diced sweet potatoes and cook until they can be easily pierced with a fork, 3 to 4 minutes
  2. Drain, rinse with cold water, and place the potatoes in the refrigerator until cold, 30-45 minutes
  3. Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until the onions are tender and golden brown, about 15 minutes
  4. Transfer the onions to a plate and set aside
  5. Add the remaining olive oil to the skillet and place over medium-high heat. Add the potatoes and cook, stirring occasionally, until golden brown, about 8 minutes. Add the reserved onions and cook for 2 minutes
  6. Toss in the parsley, season with salt and pepper, and serve

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Source: Peanut Butter and Julie

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