AN ODE TO Cups & Saucers

Hummingbird Scones

Makes 18

3 cups all-purpose flour
½ cup granulated sugar
1 tablespoon baking powder
½ teaspoon kosher salt
¼ cup plus 2 tablespoons cold unsalted butter, cubed
¼ cup plus 2 tablespoons cold cream cheese, cubed
½ cup chopped walnuts, lightly toasted
¾ cup mashed overripe banana
¼ cup crushed pineapple, drained
1 large egg, lightly beaten

• Preheat oven to 400°. Line 2 rimmed baking sheets with parchment paper.

• In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut in cold butter and cold cream cheese until mixture resembles coarse crumbs. Add walnuts, stirring until combined.

• In a small bowl, stir together mashed banana and pineapple. Add banana mixture to flour mixture, stirring until mixture is evenly moist.

• Turn