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Banana Java SconesBanana Java Scones

Banana Java Scones

By: Marisa Vaughn, ON 2014 Recipe Contest Submission

"A great breakfast or mid day snack low in fat!"

This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café.

Featured ingredient: Elite Espresso 10 oz. Bag Ground

  • 2 cup pastry flour
  • 4 tsp baking powder
  • pinch of salt
  • 1 tsp each vanilla and cinnamon
  • 1/4 tsp each ginger, cardamom, and nutmeg
  • 2/3 cup sugar
  • 1/3 cup oil
  • 1/2 cup mashed ripe bananas
  • 1/4 cup milk
  • 1/4 cup strong brewed Door County Elite Espresso, cooled
  • 1/3 cup cranberries
  • 1/3 cup granola


  1. Preheat the oven to 425 degrees.
  2. Line a baking sheet with parchment or use a silpat sheet.
  3. Mix all the dry ingredients together, except granola and cranberries.
  4. Cut in the shortening.
  5. Mix all the wet ingredients together.
  6. Pour them into the dry.
  7. Add the cranberries.
  8. Stir to mix with a fork. Do not over mix.
  9. Gently pat out the mixture in a large circle, to a 1" thickness, using your thumb to straighten the sides. Brush the top with milk.
  10. Sprinkle with granola, cut into 8 sections, separating just slightly so they get crunchy on all sides.
  11. Bake for 30 min until golden brown.
  12. Top with a scoop of ice cream or serve with jam and a pat of butter or margarine.

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