Scones and I have a passionate love affair. Ripe bananas turned into a tasty scone? Even better!
- 3 ripe bananas, slightly mashed
- 2 large eggs
- 1 stick of cold unsalted butter, diced (1/2 C)
- 1/4 C brown sugar, packed
- 1 TSP ground cinnamon
- 1 TBSP baking powder
- 2 C all purpose unbleached flour
- 3/4 C whole wheat flour
- 1 TSP pure vanilla extract
- pinch of kosher salt
When it comes to making the dough, I use my stand mixer but you can do this by hand too.
In a large bowl, add all of your dry ingredients. Flour, whole wheat flour, brown sugar, baking powder, cinnamon, and salt. Mix for about 10 seconds to combine.
Add in your cold diced butter. Use a pastry cutter, a large fork, or the paddle attachment on your mixer to blend the butter into the dry ingredients until it looks like super chunky flour. You still want to see large pieces of butter.
Mix in the eggs, vanilla extract, and banana.
Stir just until combined, it’s a bit sticky.
Form into a large circle about 1 – 2 inches high on a parchment lined baking sheet. I lightly wet my hands with cold water so my hands won’t stick to the dough.
Cut into 8 even wedges and separate the wedges so they are about 2 inches or so apart. If the dough is too sticky to move them after cutting, that’s fine, leave it be.
Place into the freezer for 40 minutes, this ensures a really awesome rise. While the dough is in the freezer, preheat the oven to 425 degrees.
After the dough has been in the freezer for 40 minutes, bake in the 425 degree oven for 33 minutes (anywhere from 30-35 if you have a weird oven).
Let cool for about 10 minutes before enjoying!
Seriously. Love scones. You could replace the banana with another moist fruit mash like a berry for example. As long as it’s moist.
Totally laughing right now because I said “moist”. I have issues.
Let me know what you think!