As simple as they are delicious, these Southern classic-inspired scones include every flavor of the beloved cake but in quick bread form.Bursting with fruity banana, lightly tangy pineapple, and toasted, crunchy pecans, these scones balance perfectly between decadence and light, fresh flavors.Finished with a classic Vanilla Cream Cheese Glaze, it’ll almost be like eating cake for breakfast, minus the hassle.

Hummingbird Scones Print Recipe Pin Recipe Makes 4 scones Ingredients  1¾ cups (219 grams) all-purpose flour3 tablespoons (36 grams) granulated sugar½ teaspoon (2.5 grams) baking powder1 teaspoon (2 grams) ground cinnamon¾ teaspoon (2.25 grams) salt¼ teaspoon (1.25 grams) baking soda6 tablespoons (84 grams) cold unsalted butter, cubed¼ cup (60 grams) cold whole buttermilk1 teaspoon (4 grams) vanilla extract½ cup (114 grams) mashed ripe banana (about 1 medium banana)¼ cup (67 grams) pressed drained crushed pineapple½ cup (57 grams) chopped pecans, toastedVanilla Cream Cheese Glaze (recipe follows)Garnish: chopped toasted pecans InstructionsPreheat oven to 375°F (190°C).Line a baking sheet with parchment paper.In a large bowl, whisk together flour, sugar, baking powder, cinnamon, salt, and baking soda.Using your hands or a pastry cutter, cut in cold butter until it r

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