Banana Bread Scones with Chocolate Tahini Frosting
Banana bread scones topped with a chocolate tahini frosting - the perfect indulgent weekend breakfast!
Yield: 8 servings
For the scones
  • 3.25 cups all purpose flour
  • ⅓ cup packed brown sugar
  • 2½ tsp baking powder
  • 1½ tsp ground cinnamon
  • ½ tsp baking soda
  • ½ tsp kosher salt
  • ¾ cup cold unsalted butter, cut into ½-inch dice
  • ⅔ cup full fat coconut milk
  • 2 tsp vanilla extract
  • 2 ripe bananas, mashed
  • 3 tbsp heavy cream, for brushing
For the chocolate tahini frosting
  • ½ cup chocolate tahini (I use Soom tahini)
  • 3 tbsp heavy cream
For the scones
  1. Heat oven to 425F.
  2. In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, baking soda, and salt. Add in the chilled butter cubes and cut into the flour mixture using a pastry blender or your fingers, breaking them down until the dough looks like wet sand.
  3. Pour the coconut milk, vanilla, and mashed bananas into the center of the dry ingredient mixture. Mix until it comes together. Pat it into a large circle and cut into 8 wedges. Place on a parchment-lined baking sheet.
  4. Brush the tops of the scones with heavy cream and bake for 13-15 minutes, or until slightly browned on top. Allow to cool completely before frosting.
For the chocolate tahini frosting
  1. In a medium bowl, whisk together the chocolate tahini and heavy cream until the mixture is smooth and loose enough to spread on the scones. You made need to add more heavy cream, 1 tsp at a time, depending on which brand of tahini you use to reach the desired consistency.
  2. Spread over the tops of the scones with an offset spatula. Serve immediately.
Adapted from The Pretty Dish
Recipe by Joanne Eats Well With Others at