Wednesday, April 6, 2011

rainy banana scones


I haven't blogged a legit recipe blog in forever!  So here goes.  It's nearing the end of the semester, and full-blown procrastination methods have swooped in.  This baking episode was inspired by the four lonely, sad-looking brown bananas that were sitting on my shelf and did not want to go into the freezer to be used for later.  Enter: BANANA SCONES.



Okay, now these guys are GOOD.  And by that, I mean I could eat the entire batch, no prob.  They're soft and fluffy, could be a little flakier, but that's okay, and full of banana flavor.  The only downside is that the batter gets reallllly wet from the bananas, so you might have to add a bit (or a lot) more flour to make it pliable.  But yeah.  Really.  Good.


Oh, and we're calling them Rainy Banana Scones because....it's raining!  And all it makes me want to do is crawl back into bed and be lazy.  Alas, my next class is in a half hour, so that can't happen, unfortunately.

Oh!  And more exciting things!  Pictured below (with the delicious scones) is a photo that I framed and matted for an art auction on campus!  The money from the auction will go to some charity - I don't remember which one, whoops - and it was open for anyone to submit art!  So here's to hoping mine goes for a ton of cash ;)

Ps: How do I flip pics in this new Blogger set-up???

 Rainy Banana Scones
Adapted from Banana Scones
 


1 stick butter, cold and cut into cubes
1/2 cup milk (I used almond milk - adds good sweetness)
1/2 tsp. vanilla (oops!  I just realized I forgot this!  But they came out delicious anyway, so omit if you're feeling adventurous)
2 cups all-purpose flour
2 tbsp. sugar, plus more for dusting
2 tsp. baking powder
3/4 tsp. salt
2 bananas, cut into cubes

Preheat oven to 400 degrees.

Combine the flour, sugar, baking powder, and salt.  Add the butter and cut with a pastry cutter (or fork) until the chunks of butter are roughly pea-sized.  Add the milk and cut a few more times til it starts to come together. Add in the bananas and cut until the dough comes together, adding a little more flour if your dough is too wet from the bananas. 

Remove the dough onto a cooking sheet sprayed with nonstick cooking spray and pat into an 8-inch circle.  Cut into eighths, sprinkle with sugar, and bake for 20-25 minutes (I had to bake mine for 30 min).  Serve warm or at room temperature.  Really good with butter!  Or peanut butter!  Or....spray butter.

1 comment:

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