Sunday, December 6, 2015

Banana Bread Scones

If you have skimmed through our blog at all you have probably seen several recipes for scones and biscuits and muffins. See.... we LOVE our quick breads. 
Yes, we would marry them if we could.
These lovely little flaky bits of goodness are no exception. 
Banana bread meet scone... scone meet banana bread.... 
Book the church and buy the ring.
I see a wedding in my future. 

Banana Bread Scone

2 cups flour
1/3 cup brown sugar
1 tsp baking powder
1/2 tsp baking soda
pinch salt
1 tsp cinnamon
1/2 cup butter, cold
1/4 cup walnuts, toasted & chopped
1 cup mashed banana (about 2 bananas)
1 egg

Caramel Drizzle
2 Tbsp brown sugar
1/2 tsp vanilla
1 Tbsp milk
1/2 cup icing sugar

Preheat oven to 350. Line a cookie sheet with parchment paper, set aside.
In a large mixing bowl, stir together flour, brown sugar, baking powder, baking soda, salt, and cinnamon. Using a pastry blender or two butter knives, cut in cold butter until mixture resembles coarse crumbs. (Alternatively - you can pulse the mixture briefly in a food processor.) Stir in chopped walnuts. 
In a separate bowl, whisk together mashed banana and egg.

Stir the wet ingredients into the dry ingredients until stiff dough forms. (If too dry then add a few spoonfuls of milk. If too wet, add a few spoonfuls of flour.) Try to handle the dough as little as possible - it will make your scones tough!
Dump dough onto a lightly floured surface.

Pat or roll to one inch thickness. 
**You have several options here - you can pat it into a 9 inch circle, cut into about 8 wedges, and bake as such. OR, you can roll into a rectangle, 1 inch thick, and cut with a biscuit or cookie cutter, and bake. OR, you can roll into a 1 inch thick rectangle and cut into wedges (this is what I did).**
Place your scones on the prepared cookie sheet and bake at 350 until tops are golden - about 15 - 20 minutes. 
Remove from oven and let cool on wire racks.
While scones are still warm - prepare caramel glaze.
In a small bowl, whisk together brown sugar, vanilla, milk, and icing sugar. (You may need to add a tsp more milk or pinch more icing sugar to get to drizzling consistency.)
Using a spoon, drizzle caramel glaze over scones.

Serve warm.
Can also be frozen and then reheated in the microwave.
Of course, you can serve these at room temp too. I just prefer them warm...

So yummy for breakfast, brunch, tea time, and snack time. Perfect to have in the freezer for when unexpected guests drop by. Simply pop them in the microwave and *voila* just like freshly made. 
Soft, crumbly-but-not-too-crumbly, caramel and banana-y deliciousness. 
Don't like walnuts? Leave them out entirely or sub them with mini chocolate chips! 

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