Yes, the freezer cleaning continues. I THOUGHT there were just a couple of bananas left in the freezer and one batch of muffins would cut it. In my re-inventory I found two more. *sigh* Yes, I could have just double batched the muffins, but the pumpkin scones were such a hit that I decided to make some banana scones. I'm not sure if I'll share these with work. While the pumpkin ones were a huge hit, pumpkin is not a loved by all in this house. Banana on the other hand...is. I probably could have just taken the pumpkin recipe and swapped out the pumpkin with banana. But I know the bananas are more moist than pumpkins so I'm sure I could have had to increase the flour at some point. I really should sit down and play with ratios and wet to dry percentages. Sometimes, my brain is just too tired for math. LOL
After a brief Google search I found this. Okay...this is something I can work with. I have all the ingredients, but not liking all the whole fat ingredients. So, here's what mine looks like:
2 cups ripe banana; mashed. I always freeze mine once they start to turn brown. This makes mashing SOOOO easy. I simply rip off the stem end, grab the banana about 1" away from the bottom and squeeze the pulp out. Why 1" from the end? Well, there's that bitter "seed" thingy at the end of the banana that I don't like to eat let alone bake with it. Where was I? Oh! Right!
1 cup mashed ripe banana (about 2-3 medium bananas)
1/2 cup nonfat yogurt
4 tablespoons granulated sugar
2 1/2 cups (12.5 oz) unbleached, all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon (I always freshly grind mine. AMAZING flavor)
4 tablespoons I Can't Believe It's Not Butter stick, chilled and diced
1/2 cup Heath toffee candy pieces
I was going to add peanut butter chips, but thought the Heath chips would make it kind of like banana's foster? You know? That kind of caramel-y brown sugar-y type flavor that the chips would leave once they melted in the oven? *shrug*
Combine the banana, yogurt and sugar in a small bowl and set aside. Combine the flour through cinnamon in a large mixing bowl. Using a pastry blender, but the margarine into the dry ingredients until the mixture resembles coarse meal (or a cornmeal type look with some lumps). Make a well in the center of the dry ingredients and then add the banana mixture. Stir until just combined.
Turn dough out onto a floured surface. Spread the dough out gently into a circle roughly 9" round. Sprinkle the Heath toffee candy pieces over the surface of the dough and gently knead them into the dough using enough bench flour to keep the dough from sticking. Pat the dough out into a 9" circle and cut into 8th.
Place the wedges onto a baking sheet lightly coated with cooking spray or a covered with a silicone baking mat. Bake 30-40 minutes or until lightly browned and firm to the touch.
Or until they look roughly like this. As you can see, some of the toffee pieces melted and some didn't. Some of them melted and drizzled out of the scones on their own. They achieved the sort of flavor I was going for with them. I should have put a little rum in the mix.
They're light, moist, and very tasty. The toffee pieces add that little caramel type brown sugar-ish flavor I thought they would. I can't wait to have them with my mid-morning coffee break tomorrow!
Banana Bread Scones
Recipe by A Kitchen Hoor (@flowerfroggirl)
Ingredients
Ingredients
- 1 c banana, mashed
- 1/2 c nonfat yogurt
- 4 T granulated sugar
- 2 1/2 c all-purpose flour
- 2 t baking powder
- 1/2 t salt
- 4 T margarine, diced
- 1/2 c Heath toffee pieces
- Combine the banana, yogurt and sugar in a small bowl and set aside.
- Combine the flour through cinnamon in a large mixing bowl.
- Using a pastry blender, but the margarine into the dry ingredients until the mixture resembles coarse meal (or a cornmeal type look with some lumps).
- Make a well in the center of the dry ingredients and then add the banana mixture.
- Stir until just combined.
- Turn dough out onto a floured surface. Spread the dough out gently into a circle roughly 9" round. S
- prinkle the Heath toffee candy pieces over the surface of the dough and gently knead them into the dough using enough bench flour to keep the dough from sticking.
- Pat the dough out into a 9" circle and cut into 8 wedges.
- Place the wedges onto a baking sheet lightly coated with cooking spray or a covered with a silicone baking mat.
- Bake 30-40 minutes or until lightly browned and firm to the touch.
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