These were easy to pull together, but did require a fair amount of stocked ingredients.
2 Cups flour (replace 1/4 C with buckwheat or whole wheat)
1 TBL baking powder
3/4 tsp fine sea salt
1/4 C white sugar
2 TBL dark brown sugar
1 stick (1/2 C) frozen butter (grated)
1 large brownish banana, diced/chopped
3/4 C liquid = 1/2 C sour cream + 1/4 C milk (or yogurt + heavy cream)
1 tsp vanilla extract
Whisk dry ingredients
Shmoosh in cold grated butter with hands (like making biscuits)
Stir in banana pieces
Add dairy.
Oven = 400 degrees F.
Flour surface and form into circle 1" thick. Cut 8 wedges.
I egg (ONLY for brushing on top; NOT added to dough)
Put on parchment, brush with beaten egg and bake 20-25 minutes.
Marilyn's Notes:
I used:
2 TBL of buckwheat flour after removing 2 TBL from the all-purpose
1/4 C sugar + 3 TBL light brown sugar
1/2 C sour cream + 1/4 C heavy cream
Also added 1/2 tsp banana extract
1/2 C chopped walnuts
2 oz chopped milk chocolate
Cut into 15 or 16 pieces (because 8 seemed too large for a single serving)
Took almost 30 minutes to get dark golden brown.
I've linked the original NYTimes recipes.
PS: Misshapen squares in photo are because I tried to add a small amount of leftover dough to a few of the scones. It looks like they have a growth, but still tasted great. The guys putting in the new furnace and A/C air handler were ecstatic when I handed them warm scones because they could smell them baking. I also gratefully handed off a few to the garbage collectors who kindly took away the old metal ductwork and furnace.
PPS: Note to self: Eating TWO smaller scones immediately is the same as eating ONE big scone, you idiot.
https://www.nytimes.com/2020/05/29/dining/banana-bread-scones-coronavirus.html
https://recipeswap.org/fun/wp-content/uploads/swap-photos/banana-scone.jpg
2 Cups flour (replace 1/4 C with buckwheat or whole wheat)
1 TBL baking powder
3/4 tsp fine sea salt
1/4 C white sugar
2 TBL dark brown sugar
1 stick (1/2 C) frozen butter (grated)
1 large brownish banana, diced/chopped
3/4 C liquid = 1/2 C sour cream + 1/4 C milk (or yogurt + heavy cream)
1 tsp vanilla extract
Whisk dry ingredients
Shmoosh in cold grated butter with hands (like making biscuits)
Stir in banana pieces
Add dairy.
Oven = 400 degrees F.
Flour surface and form into circle 1" thick. Cut 8 wedges.
I egg (ONLY for brushing on top; NOT added to dough)
Put on parchment, brush with beaten egg and bake 20-25 minutes.
Marilyn's Notes:
I used:
2 TBL of buckwheat flour after removing 2 TBL from the all-purpose
1/4 C sugar + 3 TBL light brown sugar
1/2 C sour cream + 1/4 C heavy cream
Also added 1/2 tsp banana extract
1/2 C chopped walnuts
2 oz chopped milk chocolate
Cut into 15 or 16 pieces (because 8 seemed too large for a single serving)
Took almost 30 minutes to get dark golden brown.
I've linked the original NYTimes recipes.
PS: Misshapen squares in photo are because I tried to add a small amount of leftover dough to a few of the scones. It looks like they have a growth, but still tasted great. The guys putting in the new furnace and A/C air handler were ecstatic when I handed them warm scones because they could smell them baking. I also gratefully handed off a few to the garbage collectors who kindly took away the old metal ductwork and furnace.
PPS: Note to self: Eating TWO smaller scones immediately is the same as eating ONE big scone, you idiot.
https://www.nytimes.com/2020/05/29/dining/banana-bread-scones-coronavirus.html
https://recipeswap.org/fun/wp-content/uploads/swap-photos/banana-scone.jpg
