The life cycle of a bunch of bananas in our house is very predictable. Once the bananas cross the threshold of the kitchen, my children each snatch one off the bunch and devour them immediately. The remaining bananas are consumed in a more reasonable fashion for the next few days, in lunches, as snacks, and in smoothies, until there are two bananas left.
Those two bananas are then ignored. For days and days, the last two bananas sit on the counter, lonely, darkening, and completely invisible to everyone in the house. Eventually I see them again, when the peels are black and withered, and I use them for cooking.
Today those long forgotten bananas became these tasty scones with a recipe modified from The Kitchn.
I love scones. My husband does not. He thinks they are too dense and dry, which is crazy because those traits are what make scones great. These Banana Bread Scones are a nice compromise, as they are a little more cake-like than a traditional scone, but are still dense enough for me to dip them in my coffee.
The sugary glaze is the perfect compliment to the scones, which aren’t too sweet. Our entire family enjoyed them, and eight scones didn’t last very long at all.
- 2 very ripe bananas
- 2-4 tablespoons milk
- ½ cup plain yogurt
- 2½ cups all-purpose flour
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 4 tablespoons butter
- ½ cup chopped walnuts (optional)
- 2 tablespoons salted butter
- 1 tablespoons milk
- ¼ cup packed brown sugar
- ¼ teaspoon vanilla extract
- ⅓ cup confectioner's sugar
- Preheat oven to 400.
- Mash the bananas, and add enough milk for the banana/milk mixture to equal two cups.
- Stir in yogurt and set aside.
- Combine flour, sugar, baking powder, and cinnamon in a mixing bowl.
- Cut the butter into the dry ingredients using a pastry cutter or fork until there are only itty bitty butter pieces.
- Add the banana mixture and mix only until combined using a mixing spoon and then your hands.
- Line a baking sheet with parchment paper, and form the dough into a 1 inch thick round disc.
- Cut the disc like a pie into eight wedges.
- Spread them out a bit to have room to expand while cooking.
- Bake for 20 minutes or so, or until the scones are brown on top and firm to the touch.
- In a small saucepan, melt butter over medium heat.
- Add milk, brown sugar, and vanilla stirring continually.
- When the sauce is combined, add in confectioner's sugar, stirring until smooth.
- Drizzle over scones.
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