Pomegranate, Blackberries Sauce with Pork Tenderloin
Pomegranate, blackberries sauce with pork tenderloin. Pork tenderloin is one of the most versatile meat. Always tender and full …
- 35 mins
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Banana Scones
- 35 mins total
- 15 mins prep
- 20 mins cook
- serves 12
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Banana Scones. Fall is in the air, and this to me is the best time of the year. Desserts capture the sweetness of the season. I found myself baking more during this time of the year than at any other time.
I love scones and with a cup of tea, there is nothing like it. I had some bananas that were fast reaching peek and I do not like to throw away food. Therefore a little experiment is what we have here today. An experiment, I may add, that is worth every bite, and every scone I enjoyed.
When working with the dough you will found it a bit sticky, which is normal due to the bananas. I was generous on placing flour on the board where I was rolling out the dough, as well as the rolling pin. Those banana scones are not too sweet therefore I leave it up to you to add more sugar than the amount that I used.
They store well in the refrigerator if need be, for a couple of days. Whipped honey butter and jam make for a perfect companion to them.
Nutrition Facts
Banana Scones
Amount Per Serving
Calories 299
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g38%
Cholesterol 63mg21%
Sodium 574mg25%
Potassium 131mg4%
Carbohydrates 46g15%
Fiber 1g4%
Sugar 13g14%
Protein 7g14%
Vitamin A 337IU7%
Vitamin C 1mg1%
Calcium 38mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Banana Scones
- 35 mins total
- 15 mins prep
- 20 mins cook
- serves 12
Ingredients
-
4 cups all-purpose flour
-
2 tablespoons baking soda
-
½ cup of sugar
-
2 tablespoons sugar
-
½ cup unsalted cold butter
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2eggs
-
1 cup bananas mashed
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1 cup whole milk
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salt
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1 egg (for brushing at time of baking)
Instructions
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Preheat oven at 425F. Cover 2 large cookie sheets with parchment paper, Silpat, or lightly butter them.
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In a large bowl sift together the flour, baking powder, a pinch of salt, and ½ cup sugar. Cut the butter into bits and blend it into the flour mixture with your fingertips until the mixture resembles a coarse meal. In a small bowl mix together 2 eggs and the milk until well combined. Add milk mixture and bananas to the flour mixture, gently stirring into the dough just forms.
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On a lightly floured surface form dough into a ball and flatten into a disk. With a floured rolling pin roll out dough 1 inch thick and with a 3-inch round cutter cut out rounds, transferring to baking sheets. If the dough sticks, dip the cutter into flour prior to cutting the rounds. Gather scraps and make more rounds in the same manner.
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In a small bowl beat 1 egg and brush tops rounds and sprinkle the remaining 2 tablespoons sugar over them.
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Bake sconed in upper and lower thirds of the oven, switching them halfway through baking, 20 minutes, or until golden. Transfer scones to a rack and cool.
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Serve scones with cream and jam.
About 12 scones
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