Unveiling the Magic of Alice’s Tea Cup Banana Butterscotch Scones: A Comprehensive Recipe & Review

In a previous post, we introduced you to a captivating new cookbook from Morrow: Alice’s Tea Cup, penned by the talented Haley Fox & Lauren Fox. This enchanting book is a treasure trove of delightful recipes, and it comes with my heartfelt recommendation to anyone who loves baking, tea, or simply a touch of culinary magic. It’s truly a must-have for your kitchen library, and you can find the book here. But for today, let’s dive into one of its most charming creations – a recipe that promises to transport your taste buds straight to a whimsical tea party!

Embarking on a baking adventure from Alice’s Tea Cup, I decided to try my hand at two tempting recipes: the Mocha Chocolate Chip Scones and the Banana Butterscotch Scones. Both proved to be absolutely fabulous, delivering on flavor and texture in equal measure. However, a particular star emerged from my oven that day – the Banana Butterscotch Scones. What set these apart, and indeed what initially sparked my curiosity, was their unique preparation using sliced, rather than mashed, bananas.

A Scone Baking Adventure: The Banana Butterscotch Revelation

Truth be told, I’m not always the biggest fan of cooked bananas, and I harbored a slight apprehension about how the texture of baked banana slices would translate in a scone. Would they turn mushy? Would they be too prominent? My worries, thankfully, were entirely unfounded. The baked banana slices integrated beautifully into the scone structure. They retained just enough of their form to offer a delightful chewiness, enhancing the overall texture while infusing every bite with a gentle, authentic banana flavor that was both comforting and surprisingly elegant. This innovative approach truly elevates the scone, moving beyond the typical banana bread-like experience to something uniquely refined.

Chip Swaps and Flavor Explorations

The original recipe from Haley and Lauren calls for Hershey’s butterscotch chips, which undoubtedly would have been phenomenal. However, in the spirit of improvisation and using what I had on hand, I decided to make a delightful substitution. I swapped the butterscotch chips for Hershey’s cinnamon chips, transforming them into Banana Cinnamon Chip Scones. The result was nothing short of spectacular! The warm, spicy notes of cinnamon paired exquisitely with the sweet banana, creating a comforting and aromatic scone that was an instant hit. I am certainly eager to try the original butterscotch version next time, but I can confidently say that the cinnamon chip variation is a strong contender and worth exploring.

This experience also opened up a world of possibilities for future scone creations. The versatility of this recipe means you can easily customize it to your preference. Imagine the richness of milk chocolate chips melting into the banana, or the nutty sweetness of peanut butter chips offering a surprising twist. White chocolate chips would lend a creamy sweetness, while dark chocolate chips would provide a sophisticated counterpoint to the banana’s natural sugars. This adaptability makes the Alice’s Tea Cup scone recipe not just a guide, but a canvas for your culinary creativity.

The Recipe: Alice’s Tea Cup Banana Butterscotch Scones

Here’s the adapted recipe as I prepared it. Full disclosure: I did inadvertently add a little extra milk, which resulted in my scones spreading a bit more than they perhaps should have. However, let this be a testament to their deliciousness – even with a slight deviation in consistency, they were incredibly tasty and disappeared quickly! This particular recipe yields scones that are wonderfully tender, rich in flavor, and perfect for breakfast, brunch, or an afternoon tea break.

Alice’s Teacup Banana Butterscotch Scones (Adapted)

These delightful scones offer a unique twist on a classic, combining the comforting sweetness of banana with the rich notes of butterscotch (or your chosen chip!).

Ingredients:

• 3 cups all-purpose flour (13.5 oz)
• ⅓ cup granulated sugar
• ½ teaspoon baking soda
• 2 ½ teaspoon baking powder
• ¾ teaspoon salt (I used Morton Kosher for a finer grain)
• 1 ½ sticks (6 oz) unsalted butter, cut into ½ inch pieces and kept very cold
• 2 ripe bananas, sliced into thin rounds
• ½ cup Hershey’s butterscotch chips (or cinnamon chips, milk chocolate chips, etc.!)
• 1 ¼ cups buttermilk, chilled
• 1 teaspoon pure vanilla extract
• ¼ cup heavy cream for brushing tops
• Sugar for tops (coarse sparkly sugar adds a beautiful finish)

Instructions:

1. Prepare Your Oven: Preheat your oven to a steady 425 degrees F (218 degrees C). This high heat helps the scones rise quickly and achieve a beautiful golden crust.
2. Combine Dry Ingredients: In a large mixing bowl, thoroughly whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, and salt. Ensuring these dry ingredients are well combined is crucial for an even rise and flavor distribution.
3. Incorporate Butter & Chips: Using clean hands or a pastry blender, work the very cold unsalted butter pieces into the dry mixture. Continue until the butter is thoroughly incorporated and the mixture resembles fine breadcrumbs. The key here is to keep the butter as cold as possible to create pockets of steam for flaky scones. Once the butter is incorporated, gently fold in the sliced banana and your chosen chips (butterscotch, cinnamon, etc.). Make sure they are evenly distributed throughout the mixture.
4. Add Wet Ingredients: Create a deep well in the center of the dry ingredients. Pour half of the chilled buttermilk and all of the pure vanilla extract into this well. Using a fork or a rubber spatula, gently combine the ingredients from the center outwards until all of the dry mixture is just moistened. Be careful not to knead the dough at this stage. Gradually add the remaining buttermilk, a little at a time, until the dough comes together and is just manageable – it should still be a bit shaggy. Overmixing develops gluten, leading to tough scones, so mix just until combined.
5. Shape and Cut: Lightly flour a clean work surface. Turn the dough out onto this surface and gently gather it together. Pat the dough gently into a disk about 1 ½ inches thick. Avoid rolling or pressing too hard. Using a 3 to 3 ½ inch round cutter (a clean drinking glass works wonderfully if you don’t have a cutter), cut out as many scones as you can. Place these cut scones on a nonstick cookie sheet or a baking sheet lined with parchment paper, leaving a little space between each. Gather the remaining dough scraps lightly, pat them together, and cut out more scones until all the dough is used.
6. Prepare for Baking: Liberally brush the tops of each scone with the heavy cream. This helps them achieve a beautiful golden-brown color and a slightly crisp crust. Generously sprinkle the tops with your chosen sugar; coarse sparkly sugar adds a lovely crunch and shimmer.
7. Bake to Perfection: Bake the scones in the preheated oven for about 12 to 15 minutes, or until they are lightly browned on top and a wooden skewer inserted into the center comes out clean. Baking time can vary based on your oven, so keep an eye on them.
8. Yield: This recipe typically yields 10-12 wonderfully fragrant and fluffy scones.

Mastering the Scone: Tips for Perfection

Achieving the perfect scone is a rewarding experience, and a few key principles can elevate your baking. Firstly, always use very cold butter. Cold butter creates pockets within the dough that expand into steam during baking, resulting in a light, flaky texture. If your butter gets too warm, pop it back in the fridge for a few minutes. Secondly, resist the urge to overmix or overwork the dough. Scones thrive on gentle handling; excessive kneading develops gluten, leading to tough, chewy results rather than the desired tender crumb.

The role of buttermilk is also crucial. Its acidity reacts with the baking soda and powder, providing a significant lift and contributing to a tender texture. If you don’t have buttermilk on hand, you can make a quick substitute by adding one tablespoon of lemon juice or white vinegar to a measuring cup, then filling the rest with regular milk to equal 1 ¼ cups. Let it sit for 5 minutes before using.

Regarding my accidental extra milk incident, it’s a good reminder to add liquids gradually. The dough should be shaggy and just come together, not wet or sticky. If your dough feels too wet, gently add a tiny bit more flour, but be sparing. Conversely, if it’s too dry, add buttermilk a teaspoon at a time. The aim is a dough that is just cohesive enough to handle without being sticky or overly dry.

Beyond the Basic Scone: Customization and Serving Suggestions

While the Banana Butterscotch (or Cinnamon!) Scones are exquisite on their own, don’t hesitate to experiment further. Beyond the chip variations mentioned earlier, consider adding a pinch of nutmeg or allspice to the dry ingredients for an extra layer of warmth. A simple glaze made from powdered sugar and a touch of milk or lemon juice can add a beautiful finish and extra sweetness. For a truly decadent treat, a cream cheese glaze would complement the banana beautifully.

These homemade scones are best enjoyed fresh, ideally still warm from the oven. They pair perfectly with a strong cup of tea, a rich coffee, or even a glass of cold milk. For an indulgent touch, serve them with a dollop of clotted cream and your favorite fruit jam. They make an excellent addition to any breakfast or brunch spread, and are guaranteed to impress guests or simply provide a comforting treat for yourself.

Conclusion: A Taste of Whimsy from Alice’s Tea Cup

The Banana Butterscotch Scones from Alice’s Tea Cup cookbook truly exemplify the charm and culinary wisdom found within its pages. Whether you stick to the original butterscotch chips or venture into delightful variations like cinnamon, these scones promise a tender crumb, a burst of natural banana flavor, and a satisfyingly sweet finish. It’s a recipe that not only delivers on taste but also offers flexibility for home bakers to personalize. I wholeheartedly encourage you to procure a copy of Haley and Lauren Fox’s wonderful cookbook and try this recipe for yourself. It’s more than just a scone; it’s a small, sweet escape to a world of culinary wonder. Happy baking!