Wednesday, March 5, 2008

I told you I like to blog-hop!

Speaking of "blog-hopping," on Sunday morning I was looking for a solution for what to do with some ripe bananas. A banana bread seemed too mundane. I used the food blog search engjne on the side of my page and eventually I landed on a banana scone recipe from Baking Bites. I love scones and since the recipe only made a small batch it was perfect for my needs.

I made a few modifications by adding more banana, a little cinnamon, and a tablespoon of half-n-half. I also subbed half of the all-purpose flour with whole wheat flour. They came out so yummy. I hadn't had a scone in a long, long time, so the timing was perfect.

(from Baking Bites)

1/2 cup all purpose flour
1/2 cup whole wheat flour
1 ½ tablespoons brown sugar
1/2 teaspoon cinnamon
1 teaspoon baking powder
¼ teaspoon salt
½ teaspoon ground ginger
3 tablespoon butter, cold
4-5 tablespoon milk
1 tablespoon half-n-half
½ teaspoon vanilla extract
1/3 cup banana, diced (approx. half a medium banana)

Preheat oven to 400F. Line a baking sheet with parchment paper.

In a medium bowl, whisk together flours, sugar, baking powder, cinnamon, salt and ginger. Cut butter into a few chunks and rub it into the flour mixture with your fingertips.

Mix milk, half-n-half, and vanilla in a small glass. Pour about 4 tablespoons into the flour mixture and stir until the mixture starts to come together. Add the banana chunks and continue to stir, adding more milk if necessary, until dough comes together.

Pat dough into a disk about 1 inch thick. Cut into four sections with a knife and place each on baking sheet.

Bake at 400F for 17-20 minutes, until light gold. Cool on wire rack or eat warm. These scones are best the day they are made.

Makes 4 scones.

3 comments:

Kate said...

This is perfect. I have 3 frozen overripe bananas in my freezer as we speak

Danielle said...

Robin--this looks great. I wish Steve liked bananas!!! I'm always the only one to eat anything banana....

Jeena said...

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Thanks

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