I had some old bananas and wanted to try something new. So scones! I made these on a Thursday night, and they got devoured at work on Friday! It's important to use cold butter in making these scones. I found using a food processor to work really well for this. I got this recipe from Pretty. Simple. Sweet. a new blog I've recently discovered and really enjoy! I've also made these gluten free by substituting a gluten free flour blend and had success.
Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup granulated sugar
1/2 teaspoon cinnamon
1/3 cup cold butter, cut into 1/4-inch pieces
3/4 cup heavy cream, plus 1 tablespoon (for brushing the tops)
1/2 teaspoon vanilla extract
1/2 cup mashed banana (1 medium, overripe banana)
1/2 cup chocolate chips
Coarse sugar, for sprinkling
Preparation:
1. Preheat the oven to 400 degrees. Heat baking stone.
2. In a large bowl, whisk together flour, baking powder, sugar, salt and cinnamon.
3. Cut in the butter, using a food processor. Mixture should be coarse.
4. Add 3/4 cup heavy cream and vanilla extract and stir with a spoon until mixture is dough.
5. Gently stir in bananas and chocolate chips. The dough will be slightly sticky.
6. Transfer dough to a floured surface and knead dough gently, about 5-6 times, until a ball forms. Pat the dough into a 9-inch circle, about 3/4-inch thick. Cut the circle into wedges or squares, depending on the size scones you want to make.
7. Place the scones on heated baking stone. Brush the tops with a bit of heavy cream. Sprinkle with coarse sugar.
8. Bake scones for 15-18 minutes, or until golden brown. Transfer baking sheet to a wire rack and allow it to cool for 10 minutes. While scones are still hot, sprinkle again with coarse sugar.
Store in an airtight container for up to 3 days.
Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup granulated sugar
1/2 teaspoon cinnamon
1/3 cup cold butter, cut into 1/4-inch pieces
3/4 cup heavy cream, plus 1 tablespoon (for brushing the tops)
1/2 teaspoon vanilla extract
1/2 cup mashed banana (1 medium, overripe banana)
1/2 cup chocolate chips
Coarse sugar, for sprinkling
Preparation:
1. Preheat the oven to 400 degrees. Heat baking stone.
2. In a large bowl, whisk together flour, baking powder, sugar, salt and cinnamon.
3. Cut in the butter, using a food processor. Mixture should be coarse.
4. Add 3/4 cup heavy cream and vanilla extract and stir with a spoon until mixture is dough.
5. Gently stir in bananas and chocolate chips. The dough will be slightly sticky.
6. Transfer dough to a floured surface and knead dough gently, about 5-6 times, until a ball forms. Pat the dough into a 9-inch circle, about 3/4-inch thick. Cut the circle into wedges or squares, depending on the size scones you want to make.
7. Place the scones on heated baking stone. Brush the tops with a bit of heavy cream. Sprinkle with coarse sugar.
8. Bake scones for 15-18 minutes, or until golden brown. Transfer baking sheet to a wire rack and allow it to cool for 10 minutes. While scones are still hot, sprinkle again with coarse sugar.
Store in an airtight container for up to 3 days.