BANANA BREAD SCONES

BANANA BREAD SCONES – Mashing up bananas for bread I suddenly remembered these banana bread scones from theKitchn. Even though I had my heart set on banana bread an inner debate ensued over whether I should make the scones instead. I’m so fickle.

Banana bread. . . Banana bread scones. . . Cinnamon Girl Recipes. . . Cinnamon Spice & Everything Nice. . . See where I’m leading you?

Finally, I settled on the scones. The scones that want-a-be-banana-bread. Talk about a major identity crisis. I’ve had one for months now. Maybe you noticed.

Remember it later

Like this recipe! Pin it to your favorite board NOW!

Well into my 4th year of blogging I thought a name change would precipitate change, encourage growth, creativity and breathe new life into my blog. Silly me for thinking a name change could do all that for me. Those things come from the inside out, you can’t see them. Duh.

Nothing felt right. The name didn’t excite me the way I wanted it to. I wasn’t suddenly hit with a thunder-cloud of inspiration. I felt stale and boring. Like the ends of a loaf of old white bread. The slices nobody wants.

Then, suddenly, after months, the thunder bolt I was waiting for did hit. Just not in the way I intended. Changing my name back to Cinnamon Spice & Everything Nice, the name this blog was born with, was the only thing that felt right in a long time.

Seeing my name back on the banner lifted a huge weight off my shoulders. I was back where I belong. I will never. Ever. Change. My. Name. Again. That’s a promise.

As for the scones, they have all the charm of banana bread with the craggy texture of a scone. With their delectable brown sugar glaze they have so much more to offer than common banana bread.

They’re banana bread dressed to the nines. Better make a double batch.

BANANA BREAD SCONES

These scones have all the charm of banana bread with the craggy texture of a scone.

Prep Time 20

Cook Time 30

Total Time 50

Servings scones

Author Olivia

Ingredients

2 large ripe bananas (about 1 cup mashed)
4 tablespoons milk
1/2 cup plain yogurt or sour cream
1 teaspoon vanilla extract
2 + 1/2 cups all-purpose flour
4 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoons salt
1 + 1/2 teaspoons cinnamon
4 tablespoons unsalted butter
1/2 cup chopped walnuts optional
For the glaze:
1 tablespoons salted butter
2 tablespoons milk
1/4 cup packed brown sugar
1/4 teaspoon vanilla extract
1/4-1/2 cup confectioner's sugar
raw sugar for sprinkling over top

Instructions

Mash the bananas and if needed add enough milk to make one cup. Stir in the milk, yogurt and vanilla extract.
In a large bowl whisk the flour, sugar, baking powder, salt, and cinnamon together. Cut the butter into pieces and cut it into the dry ingredients using a fork, pastry cutter, or your finger tips until there are no pieces of butter larger than a pea. Stir in the walnuts.
Add the banana mixture to the flour and stir just enough to incorporate all of the flour - don't ove rmix or they will be rubbery.
Line a dinner plate with a piece of parchment paper, sprinkle well with flour and turn the dough out on top. Pat it into a disk about 1-inch thick, sprinkle with flour and cover with another piece of parchment paper. Put in freezer for 30 minutes.
Preheat the oven to 400°F. Line a large baking sheet with parchment. Peel off the top layer of parchment paper and invert the scones onto the baking sheet, peeling off the second layer of parchment paper.
Slice the scones into eight wedges and pull them apart a little to give them some room to expand. Bake for 25-30 minutes, until the scones are firm to the touch and golden-brown around the edges.
Cool completely and cut apart any scones that baked together.
To make the glaze, melt the butter and the milk in the microwave for 30 seconds. Add the brown sugar and vanilla, and stir until the sugar has melted (heat for an additional 30 seconds in the microwave if necessary). Whisk in the confectioner's sugar, starting with 1/4 cup and adding more as needed to make a thick glaze.
Glaze the scones and sprinkle the top with raw sugar or sprinkles if desired. Store tightly covered in a cool place up to 4 days.