This week we were left with a few bananas on the counter top that were overripe before we were able to eat them. That normally doesn't happen because I only buy a few at a time since there are just two of us, unlike my mom who feels guilty separating them at the store and always goes home with a whole bag even though she knows she won't use them all. My go to idea is always to make banana bread but I decided to look for a new recipe and found these scones on Pinterest They were a nice twist on banana bread since the consistency was the same but it's the brown butter glaze that really makes them outstanding, I could drink that stuff straight from the bowl.
Makes 8 Scones
Ingredients for Scone:
2 Large or 3 Small Over Ripe Bananas
1/2 Cup Light Sour Cream or Greek Yogurt
2 1/2 Cup Flour
1/4 Cup Sugar
2 Tsp Baking Powder
1 Tsp Cinnamon
4 Tbsp I Can't Believe it's Not Butter
1/2 Cup Chopped Pecans (Optional)
1 Tbsp Skim Milk
Ingredients for Glaze:
1 Tbsp I Can't Believe it's Not Butter
1/4 Cup Brown Sugar
1/4 Tsp Vanilla Extract
1/2 Cup Powdered Sugar
1-2 Tbsp Skim Milk
Adapted from: http://www.foodnfocus.com/
In a large bowl whisk together the flour, salt, sugar, and baking powder. Add the cinnamon and mix again. Cube the butter and keep it as cold as possible. When you are ready, use a pastry cutter or your hands to cut the butter into the bowl. The dry ingredients will begin to get crumbly as the butter mixes in.
In a separate small bowl mash up the bananas, add them to the dry ingredients. The moisture from the bananas will begin to form the dough as you mix them together.
You most likely won't have enough moisture to complete the dough with just the bananas, so add in the sour cream or greek yogurt and stir again. The dough should be sticky but not too moist, if feel you still need a little more moisture to incorporate all of the dry ingredients add a Tbsp of milk.
Once the dough is formed you can either stir in the nuts or just wait and put them on top like I did. Take the dough and place it on top of some parchment paper, forming it to be a large thick round disc.
Put another piece of parchment paper on top and allow it to cool in the freezer for 30 minutes - an hour this will help you cut the dough into scones. When the dough is almost ready preheat the oven to 400 F. Cut the disc of dough into 8 fairly even triangles.
Place the scones on a piece of parchment paper a few inches a part since they will spread out. Bake for about 25 minutes.
Allow the scones to cool for a few minutes on the baking sheet and then cool fully on a baking rack. When the scones are almost completely cooled you can make the glaze. Melt the butter and brown sugar on low in the microwave for 5 minutes until both are melted, stir them together. Once the sugar dissolves add in the vanilla, milk and powdered sugar until you reach the desired consistency of glaze, too runny and you can add extra powdered sugar, too thick you can add a little more milk...
Drizzle the glaze over top of the entire scone. Allow the glaze to set completely for storing or serving.
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