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Hummingbird Scones

Humming bird scones on a glass plate with cream cheese icing and walnuts on tip

Some time back I wrote a blog with a heap of tips on how to make successful scones.  It all started because we did a week on them for Bake Club.  One of the eight recipes we chose to test was for Hummingbird scones.  They didn’t turn out as well as expected.  Definitely not the baker’s fault (LOL), as this was all about the recipe.  We always use grams to weigh everything, except when it’s a tsp of this or Tbsp of that.

Seven humingbird scones in a glass dish,
Hummingbird scones

This recipe used tablespoons for pretty much all the measurements and in my book that’s just asking for inconsistencies.  When your recipe wants 12 tablespoons of cold butter (how do you do this?), its just asking for trouble.  Anyway, we thought the idea of Hummingbird scones was as a good one.  We tasted the scones when they came out of the oven, and the flavour was there, but they were far too wet and heavy.  We decided to make them again but entirely change the recipe, so that it’s more in line with what we consider best practices for scone making.

Classes if you are local (Melbourne) or Zooms from anywhere 🙂

The outcome was well worth all the effort, so we’ll add this recipe to our favourites list. We hope you like them too.

Humming bird scones on a glass plate with cream cheese icing and walnuts on tip

Bec’s Hummingbird Scones

4.67 from 3 votes

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Hummingbird Scones with Mascarpone Glaze are a luscious and decadent variation on the traditional scone. If you like to try new things, this conventional method recipe for scones is worth the effort.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Difficulty Easy
Course Afternoon Tea, Morning Tea, Snack
Cuisine British
Servings 10
Method Conventional


For The Scones

  • 400 g plain flour
  • 1 Tbsp baking powder
  • 50 g brown sugar
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 2 teaspoon vanilla extract
  • 165 g bananas chopped into small pieces (2 medium)
  • 120 g pineapple chopped into pieces and drained very well.
  • 50 g chopped pecans or walnuts
  • 80 g cream
  • 80 g soda water or the juice from the pineapple

Mascarpone Glaze

  • 2 tablespoons mascarpone cheese at room temperature
  • 2 teaspoon vanilla extract
  • 1 cup powdered sugar or more enough to thicken the mix
  • 20 g pecans or walnuts chopped


For The Scones

  • Preheat oven to 200°c then wait 10 minutes. You’ll be able to make this recipe so quickly your oven won’t be at temperature when you’re ready to put it in. It’s important to have it at a temperature to gain a good rise from the raising agents in the flour.
  • In a large bowl add all the dry ingredients for the scones and mix with a whisk, fork or spatula.
  • In a small bowl add the vanilla, chopped banana and the chopped pineapple bits
  • In a small jug mix the cream and the soda water.
  • Add the banana and pineapple to the dry mix bowl and stir to combine. I use a pastry scraper to do this job.
  • Then add the cream/water mix and stir again to combine with a scraper. At the moment the mix will look dry but once you've got everything together use your hands and bring it together into a disc. The banana and pineapple will release more liquid as you do this and it will become sticky. It's good if it's a little sticky but if it is very stick just sprinkle a little flour over the disc before cutting with cookie cutters. It will all depend on how ripe your banana is and how much liquid is still in your pineapple.
  • Cut out the scones and place them on a tray. (See this article for suggestions on tray type)
  • At this stage, your oven should be really hot, pop your scones in and allow them to bake until they're golden brown.

For The Glaze

  • Mix the vanilla and mascarpone cheese into a small bowl
  • Add 1/2 of the icing sugar and mix to combine
  • Add the remainder of the icing sugar and continue to mix. If you want your icing a bit thicker add a little more icing if you want it a little more liquid add more mascarpone, although be careful in this direction, just add 1/4 – 1/2 tsp at a time.
  • Top with a sprinkling of nuts


This recipe will be too wet if you don’t drain your pineapple well.  
If your dough is too sticky, add more flour, but please remember too much flour makes dry scones. 

Want to know more?

Do check out our article “7 Scone Tips and a recipe that will make you an expert“. It will make you, err, umm, an expert :-).

Or, maybe you’d like to know more about Bake Club Online?

Bake Club Online


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