Hummingbird cake, now in scone form.
Because these are scones and not cake, they’re absolutely acceptable for breakfast. Consider this your permission slip.
They’re delicious: hummingbird scones finished with a silky mascarpone glaze. Perfect for Mother’s Day brunch, an afternoon coffee break, or a weekend treat.
These scones pair beautifully with coffee — I’m partial to an iced latte and a scone in the afternoon. The balance of flavors makes them a great snack or a light dessert as well.
These scones are soft and tender, studded with crushed pineapple, banana and shredded coconut, and finished with toasted coconut and pecans. The combination is bright and comforting — all the best parts of hummingbird cake in a handheld form.
The classic hummingbird cake flavors — banana, pineapple, vanilla and pecans — are here, and I’ve added toasted coconut for extra texture and flavor. It tastes like spring: light, fragrant, and comforting.
If you think scones are dry or overly crumbly, these might change your mind. They keep the classic scone texture without any dryness — moist, tender, and not too sweet.
Scones are also wonderfully simple to make. The dough comes together in one bowl — no stand mixer required — and you can shape or cut them however you like. Best of all, they bake up in about 30 minutes from start to finish.
Yes — thirty minutes. Quick and satisfying.
The finishing touch is a mascarpone glaze that brings the scones even closer to the classic hummingbird cake experience. Top with toasted coconut and pecans for crunch and a nutty finish.
An extra scone and an extra latte are highly recommended.
Hummingbird Scones with Mascarpone Glaze
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Ingredients
- 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 ripe bananas mashed
- 1/3 cup crushed pineapple drained
- 1/4 cup sweetened shredded coconut
- 3 tablespoons chopped pecans
- 3 tablespoons unsweetened flaked coconut
mascarpone glaze
- 4 ounces mascarpone cheese at room temperature
- 1 cups powdered sugar
- 2 teaspoons vanilla extract
- 4 to 5 tablespoons milk
Instructions
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Preheat the oven to 425°F (220°C).
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In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt and cinnamon. Add the cold butter and use your fingers, a fork, or a pastry blender to rub it into the dry ingredients until the mixture resembles coarse crumbs.
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Make a well in the center and add the buttermilk, vanilla, mashed bananas and drained crushed pineapple. Stir with a large spoon until a sticky dough forms, then fold in the shredded coconut. Turn the dough onto a floured surface, divide it in half, and pat each half into a 6-inch circle. Cut each circle into 6–8 wedges and place them on a baking sheet.
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Bake the scones for 10–12 minutes, until lightly golden.
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While the scones bake, toast the chopped pecans and flaked coconut in a nonstick skillet over medium-low heat, stirring frequently, until the coconut is golden. Watch closely to avoid burning. Set aside.
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When the scones are cool enough, top them with the mascarpone glaze and sprinkle with the toasted coconut and pecans. Serve and enjoy.
mascarpone glaze
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Whisk the mascarpone in a bowl until smooth. Add the powdered sugar and vanilla, then gradually whisk in milk a tablespoon at a time until the glaze is smooth and pourable. If lumps remain, whisk a bit longer or add another splash of milk.
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Scone me.