Do you ever have too many overripe bananas? Always!!
We love bananas but no matter how many (...or few) I buy, I always have a few left over.
This morning it was raining, I was in the mood to bake, and I had these.....
I made these! They have a lovely sweet biscuit-like texture and are very easy to make.
I used my favorite scone recipe and added banana's and walnuts.
I've posted my recipe below.
Now it is storming and hailing outside, a perfect time for a cup of tea!
Have a lovely day my friends. xoxo Jenn
Banana Walnut Scones
Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup granulated sugar
5 tablespoons cold butter, cut into 1/4-inch cubes
3/4 cup half-n-half but heavy cream would be better!
1/2 teaspoon vanilla extract
1 whole ripe banana cut into pieces (about 1/2 cup)
1/2 cup chopped walnuts
Plus additional tablespoon of cream, and tablespoon of sugar for sprinkling on top.
Instructions:
Preheat the oven to 425F degrees.
In
a large bowl, whisk together flour, baking powder, salt and sugar. Quickly, while still cold, cut
in the butter, using a pastry blender, or a fork, until the mixture
resembles coarse meal.
Add the half-n-half (or heavy cream) and vanilla, and mix with a
fork until dough just starts to form (about 30 seconds). Gently fold in bananas
and walnuts.
Transfer
dough and all dry flour bits to a very lightly floured countertop and knead dough just until it comes together into a slightly sticky ball. Pat the dough into a 9" circle, about 3/4" thick. Cut the circle into 8 wedges.
Put scones ungreased baking sheet or baking stone. Brush the tops with a little cream and sprinkle with sugar.
Bake scones until tops are light brown, 12-15 minutes. Cool on a wire rack for 10 minutes. Serve warm or at room temperature. Freeze right away if not eating all that day. Makes 8 scones.
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