Banana Scones

Banana Scones

Spotty, over-ripe bananas. I have a love hate relationship with them. I love them because I can throw them into my morning fruit smoothie and I have a killer banana bread recipe that I can make with them. But I also hate them because of the fact that I can only make banana bread with them. That’s it. Nothing else. I needed a new go-to recipe for my over-ripe bananas before I went into banana bread overload.

A good friend passed along a great recipe for banana scones that got me all excited again over my brown freckled friends. What I love about this recipe is that you don’t have to handle or cut the dough to make the scones so it’s less mess. Just drop spoonful’s on a cookie sheet and you are done. Also, this recipe freezes well so feel free to double it.

My modifications have been increasing the banana content from ½ cup to 1 cup, which equals about 1-2 medium size bananas. I’ve substituted whole cream for milk because I had some in the fridge that needed to be used before it’s expiry date. This produced a more rich, silky scone. These scones taste great on their own or with any flavour of fruit jam and paired with a delicious cup of coffee (of course!). Enjoy!

Ingredients

2 cups flour

1 tbsp sugar

2 tsp baking powder

1/2 tsp baking soda

3/4 tsp salt

3/4 cup cold milk or cream

½ – 1 cup of mashed very ripe bananas, equals about 1-2 medium sized bananas

Directions

Preheat oven to 400 degrees F.

In a large bowl combine the flour, sugar, baking powder, baking soda & salt.

Cut in 1/4 cup very cold butter into the flour mixture. I pressed the butter between my fingers to get a pea type consistency.

Make a well in the centre and add:

3/4 cup cold milk or cream

½ – 1 cup of mashed very ripe bananas

The mixture should just come together. Do not over mix – think rustic. If it’s very dry add a little more liquid (milk or cream) or banana.

Drop spoonful’s onto cookie sheet lined with parchment paper or a silpat. You can get 6 medium scones for one batch and a dozen for a double batch.

Bake 15-18 minutes. Toothpick should come out clean.

 

 

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