I told you guys I had a problem with having too many bananas. A far, far cry from the days that I swore off the fruit like it was the plague.
Just another testament to the powers of butter and sugar I suppose!
Nate and I recently had a revelation the other day: when you get married you tend to switch habits. For example, I used to sleep in as long as humanly possible, snoozing about 5 times (on a good day), and still convincing myself I could forgo showering just this once. Ah, the days when work didn’t vacuum-suck the fun out of life…
Now Nate’s the one who sleeps in and I wake up after only one snooze at 5AM to blog and workout. I don’t even know who I am anymore.
Another example: bananas. I still don’t peel one open and eat it monkey-style, but they’re in just about every smoothie and baked good I’ve been making lately. Nate on the other hand used to eat them every day. Now it’s only the baked version he likes.
Marriage is weird people.
Here’s the thing with banana scones: if you’re not careful you’ll end up with a HUGE mess and enough dough for approximately 60 scones. I don’t know about you, but 60 scones is a lot, even for me. It’s about 5 scones too many. It’s the stinkin’ bananas – so full of moisture that it throws off the rest of the ingredients!
As if the scones didn’t have enough sugar on their own I made sure to add a creamy, sugary glaze because glazing things is fun. And it helps you eat more scones. Or more glaze. Or both.
I love using cream in glazes too…sure, there are extra calories and fat in there, but let’s be honest with ourselves: you’re not typically eating a scone as a healthy part of a low-fat diet. So use the cream. You’ll thank me later.
- 1 stick butter, very cold and cut into cubes
- 1/2 cup milk
- 1/2 tsp vanilla
- 2 cups flour
- 2 Tbsp sugar, plus more for dusting
- 2 tsp baking powder
- 3/4 tsp salt
- 2 bananas, cut into rough cubes
Preheat oven to 400. In a food processor combine the flour, sugar, baking powder, and salt. Add the butter and pulse until the chunks of butter are roughly pea-sized. Add the milk and pulse a few more times til it starts to come together. Add in the bananas and pulse until the dough comes together, adding a little more flour if your dough is too wet from the bananas. Remove the dough onto a floured surface and pat into an 8-inch circle. Cut into 8ths, sprinkle with sugar, and place the scones on a baking sheet lined with parchment paper or a Silpat. Bake for 20-25 minutes at 400. Serve warm or at room temperature with Vanilla Cream Glaze.
VANILLA CREAM GLAZE
- 1 cup sugar
- 1/4 cup heavy cream
- 1 Tbsp vanilla extract
- 1/4 tsp salt
In a small saucepan over medium low heat combine all ingredients and bring to a simmer for about 2 minutes, or until sugar is completely dissolved. Remove from heat and drizzle over scones. Or pancakes. Or pizza. The world is your oyster!
It’s a pity that we at all of these scones. Now I’ll just have to go make more with the other 900 blackened bananas sitting on my counter top.
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