Banana Scones

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Desserts capture the sweetness of the season. I found myself baking more during this time of the year than at any other time

Ingredients

4 cups all-purpose flour
1 teaspoon baking soda
½ cup sugar
2 tablespoons sugar
½ cup unsalted butter, cold
2 eggs
1 cup bananas , mashed
1 cup whole milk
salt
1 egg, for brushing at time of baking

US - Metric

Instructions

Preheat oven at 425F. Cover 2 large cookie sheets with parchment paper, Silpat, or lightly butter them.
In a large bowl sift together the flour, baking soda, 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.
On a lightly floured surface form dough into a ball and flatten it 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 before cutting the rounds. Gather scraps and make more rounds in the same manner.
In a small bowl, beat 1 egg and brush tops rounds, and sprinkle the remaining 2 tablespoons of ugar over them.
Bake scones in the upper and lower thirds of the oven, switching them halfway through baking, 20 minutes, or until golden. Transfer scones to a rack and cool.
Serve scones with cream and jam.
About 12 scones

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.