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.
- 4 cups all-purpose flour
- 2 tablespoons baking soda
- ½ cup of sugar
- 2 tablespoons sugar
- ½ cup unsalted cold butter
- 1 cup bananas mashed
- 1 cup whole milk
- 1 egg (for brushing at time of baking)