While it lasts

It's nearly November and the weather still allows us the luxury of eating in the garden. While it lasts, we try to grab as many meals as we can on the patio. This Saturday morning was a beauty; blue skies, warm breezes, the scent of Jasmine, and a house filled with giggling girls.

And, eating on the patio gave me a few more moments of relaxation before I tackled the cookie crumbs, lemonade spills, and the microwave popcorn arson scene in the microwave from lasts nights sleepover.

Banana Scones with Brown Sugar Glaze
adapted from theKitchn

2 ripe bananas, mashed
milk, approximately 2-4 tablespoons
1/2 cup plain yogurt
1 cup whole wheat flour
1 1/2 cup all purpose flour
4 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons cold butter cut into small pieces
1 tablespoon butter
2 tablespoons milk
1/4 cup brown sugar
1/4 teaspoon vanilla
1/3 cup powdered sugar

Preheat the oven to 350. Line a baking sheet with parchment and set aside.
In the bowl of a food processor combine the flours, sugar, baking powder, salt, and butter. Pulse until the butter pieces are no bigger than pea sized. Transfer to a large mixing bowl. Alternately combine all the dry ingredients in a large mixing bowl and cut in the butter until the butter pieces are no bigger than pea sized.

Combine the mashed banana with enough milk to equal 1 cup. In a small mixing bowl combine the banana, and yogurt. Mix well.

Pour the banana mixture over the dry ingredients and mix with a rubber spatula until just combined  The dough will be slightly wet and sticky. Turn out onto a floured surface and gently pat into a rectangle about 1 inch thick. Using a biscuit cutter or floured glass cut out the scones. Place on the prepared baking sheet. Gather the dough scraps and repeat.

Bake for 15-20 minutes or until the scones are browned and firm to the touch.

While the scones are baking make the glaze. Melt together the butter and brown sugar. Stir until the sugar has melted. Add the vanilla and stir well. Add the powdered sugar and whisk to combine. Drizzle over the top of the scones after they have slightly cooled.

No comments:

Post a Comment