Hummingbird Scones

Easy Hummingbird scones |

A couple of days ago I wrote a blog with a whole 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 I chose was for Hummingbird scones.  Well, they didn’t turn out as well as expected.  Definitely not the baker’s fault this was all about the recipe.  I always use grams to weigh everything in my recipes.  Oh except when it’s a tsp of this or that.

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 states 12 tablespoons of cold butter, that’s just asking for trouble.  Anyway, I thought the idea was as a brilliant one.  We tasted the scones when they came out of the oven, and the flavour was there, but they were far to wet and ended up being to heavy.  I decided to make them again but entirely change up the recipe, so it’s more in line with the last post I wrote.  Who doesn’t like easy when it tastes good anyway.


This is what I came up with. I think they’re  delicious.

Easy Hummingbird Scones

5 from 1 reviews
Hummingbird Scones
Prep time
Cook time
Total time
Bec's Hummingbird Scones With Mascarpone Glaze
Serves: 11-12
For The Scones
  • 400 g Plain flour
  • 50 g brown sugar
  • 1½ tsp cinnamon
  • ½ tsp salt
  • 2 tsp vanilla extract
  • 165 g bananas, chopped into small pieces (2 medium)
  • 120 g pineapple, chopped into small pieces and drained
  • 20 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 tsp vanilla extract
  • 1 cup powdered sugar or more, enough to thicken the mix
  • 20 g pecans or walnuts, chopped
For The Scones
  1. 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.
  2. In a large bowl add all the dry ingredients for the scones and mix with a whisk, fork or spatula.
  3. In a small bowl add the vanilla, chopped banana and the chopped pineapple bits
  4. In a small jug mix the cream and the soda water.
  5. Add the banana and pineapple to the dry mix bowl and stir to combine. I use a pastry scraper to do this job.
  6. 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.
  7. Cut out the scones and place them on a tray. (one with sides like the one I talked about in the last post)
  8. 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
  1. Mix the vanilla and mascarpone cheese into a small bowl
  2. Add ½ of the icing sugar and mix to combine
  3. 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 ¼ - ½ tsp at a time.
  4. Top with a sprinkling of nuts



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