YOU GUYS. Hummingbird cake in scone form.
And I mean, since it’s a scone and NOT cake, that means it’s okay to have for breakfast. I give you permission.
It’s gooood. We’re talking Hummingbird cake scones with a dreamy glaze. It’s the perfect Mother’s Day brunch or treat. Heck, it’s the perfect breakfast for yourself today!
Or snack with coffee. I’ve become very partial to the afternoon snack with coffee. Iced latte, chocolate chip cookie anyone? That just sounds like the best combo ever.
SO here, I’ve turned one of my favorite cakes into a scone and it could not be more delish! Super soft, studded with crushed pineapple and topped with toasted coconut and toasted pecans… I die. So freaking good.
Tastes like spring. Spring cake.
The traditional hummingbird cake has bananas and pineapple and vanilla and pecans. I added some toasted coconut and it’s just everything that I love so much. Spring comfort.
I’ll spare you my I-used-to-be-a-scone-hater story that I share in every single scone post but I’ll tell you that these can turn a hater into a lover! They aren’t overly sweet, so they still have that great scone vibe. But they don’t have an ounce of stale-ness. Not dry at all!
One of the reasons that I really love scones are because they are simple to make. Yes, you make a dough and have to turn it over on your counter with flour and make a small mess, but there is no stand mixer involved – just a bowl! And you can make any shape of scone you would like. And they come together in 30 minutes.
30 freaking minutes. So simple!
On top, a mascarpone icing glaze to really give them that hummingbird cake element.
I think an extra slice is in order. And an extra latte.
Hummingbird Scones with Mascarpone Glaze
- 3 1/4 cups all-purpose flour
- 1/3 cup loosely packed brown sugar
- 2 1/2 teaspoons baking powder
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cups cold unsalted butter, cut into pieces
- 2/3 cup buttermilk
- 2 teaspoons vanilla extract
- 2 ripe bananas, mashed
- 1/3 cup crushed pineapple (drained)
- 1/4 cup sweetened shredded coconut
- 3 tablespoons chopped pecans
- 3 tablespoons unsweetened flaked coconut
- 4 ounces mascarpone cheese, at room temperature
- 1 cups powdered sugar
- 2 teaspoons vanilla extract
- 4 to 5 tablespoons milk
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!
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.
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