imagine my surprise when i came into the office on wednesday to find a bunch of bananas on my desk. literally a cluster of 5-6 bananas, just hanging out on my desk. i consider where i sit to be a pretty high-traffic area, so had someone accidentally left them in passing? were they missing a snack? was it a hint that i needed more potassium in my life? for a few hours, it was a mystery.
then, i got a text message from our field hockey coach later that evening that she and her family were going away for a few days and she didn’t want them to go to waste. how thoughtful! a lovely ingredient, perfect for a recipe i’d been wanting to make and they were all for me! so thanks, shan :) i’ll whip you up a batch of these when you get back as a thank you!
for some reason, i always remember thinking scones were dry. i made a few tweaks to the original recipe i found, including more milk and bananas and a little less flour. i loved the result and am going to stick with my edited recipe creation.
i loved these fresh with peanut butter, hot with butter or as leftovers plain, quick and easy to grab on my way out the door in the morning. no fuss, easy to make and so delicious! i highly recommend you make some for a lazy saturday breakfast or sunday brunch this weekend.
1 1/2 cups whole wheat flour
3/4 cup all-purpose flour
2 Tablespoons sugar
1 teaspoon cinnamon
1 Tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
6 Tablespoons cold butter
2 large ripe bananas
1/4 cup skim milk
when you’re done collecting, it’s onto the doing!
preheat your oven to 425 degrees and line a baking sheet with parchment paper.
in a large bowl, whisk the whole wheat flour, all-purpose flour, sugar, cinnamon, baking powder, baking soda and salt. make sure everything is well-combined.
add in the cold butter and using a knife, pastry cutter or your fingers, chop it up until it’s a pebbly consistency. i didn’t do a very good job of this so there were bigger pockets of butter, but it wasn’t the end of the world, so just do the best job you can.
add the milk to the mixture and mix it in, then, in another bowl, mash the ripe bananas and mix them into the larger bowl.
once your mixture is about half blended, turn it out onto a lightly floured surface or cutting board. knead it until everything holds together and is well-mixed. don’t over-knead, though, or you’re in for some dense, tough scones.
form the dough into a 3/4 inch thick circle (sort of like a big disc) and cut it into eight triangles, like you’re cutting a pizza or a pie.
put the wedges onto your parchment-lined baking sheet and pop into the 425-degree oven for 13-15 minutes. the scones should turn golden brown around the edges and be firm on top.
i loved using natural peanut butter, which is more drizzly than the more processed kinds, but i think i’d enjoy these with ANYTHING on top! i recommend storing them in the fridge rather than on the counter, FYI.
click here for a printable version of the recipe!