Banana nut scones

We have fallen in love with scones. I love how easy they are to whip up, can be frozen after mixing and baked up as needed and are a perfect breakfast to send H off to work with. We have loved the bacon cheddar scones, the cranberry orange scones and the chocolate chip scones, but I wanted to try something new. I had a few bananas that needed to be used up so I made some banana scones. I used this recipe as my guide, but used bananas, cinnamon, and pecans instead of orange and cranberries. They were great!

ENJOY!

Ingredients:
2½ cups all-purpose flour
½ cup sugar
1 tbsp. baking powder
½ tsp. salt
6 tbsp. cold unsalted butter, cut into small pieces
2 mashed bananas
1/2-1 cups chopped pecans
1/2 tbsp cinnamon-depending on how much spice you like
1 large egg plus 1 large egg yolk
3/4-1 cup heavy cream
Additional sugar for sprinkling

Directions:
Preheat the oven to 400F.  Line a baking sheet with parchment paper or a silicone baking mat.
In a food processor, combine the  flour, ½ cup of sugar, baking powder, cinnamon, and salt.  Pulse briefly to blend.  Add in the cold butter pieces and pulse again briefly until the mixture resembles coarse meal and the butter pieces are no larger than peas.  Transfer to a medium mixing bowl.
In another small bowl or a liquid measuring cup, combine the mashed banana, egg, egg yolk and heavy cream; whisk to blend.  Add the liquid ingredients to the bowl with the dry ingredients and stir gently with a spatula or wooden spoon just until all the dry ingredients are moistened. Add in nuts. Gently stir them in.
Knead gently to be sure the dough is evenly mixed, being careful not to overwork the dough.
Place a 2½- or 3-inch round biscuit cutter on the lined baking sheet.  Scoop some of the dough inside the cutter and pat down gently to form a 1-inch thick round.  Repeat with the remaining dough, placing the rounds 2-3 inches apart on the baking sheet.  Sprinkle lightly with additional sugar.
(To freeze before baking, flash freeze at this point.  Place the baking sheet with the shaped scones into the freezer and chill until frozen.  Transfer to a freezer-safe plastic bag and store until ready to bake.)
Bake in the preheated oven until light golden brown, about 15-20 minutes. (If baking from the freezer, add approximately 5 minutes to the original baking time.)

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