What’s for breakfast – Banana scones and banana bread

We had some bananas to use up, and while I love our favourite banana crumb muffins, I wanted to try something different.  My first stop was The Pioneer Woman where I found her recipe for banana bread.  Words cannot describe how good this bread is!  It’s got almost a cake-like texture.

I still had a banana left over, and I stumbled upon this recipe for coffee banana scones.  They’ve been a huge hit in our house, even Ashlyn loves them!

Coffee Banana Scones

Ingredients
  • 2 c All purpose flour (I think I used an additional 3/4 cups – 1/2 cup in the batter to get it to the point that it could be rolled out, then 1/4 cup on the board/my hands/the rolling pin to keep it from sticking)
  • 4 ts Baking powder
  • 1/2 ts Salt
  • 1/4 c Granulated sugar
  • 1/2 c Butter
  • 1/2 c Mashed ripe banana
  • 1/4 c Milk
  • 1/4 c Strong black coffee at room-temperature
  • 1 ts Vanilla
Directions
  1. In large bowl, combine flour, baking powder, salt and sugar.  Cut in butter until mixture resembles fine crumbs.
  2. In separate bowl, combine banana, milk, coffee and vanilla; add to dry mixture, stirring lightly to make a moist dough.
  3. On lightly floured board, knead dough lightly for about 30 seconds.
  4. Roll out dough to 1/2 inch thickness; cut into 3 inch rounds and place on lightly greased baking sheet.
  5. Bake in 425 F oven for 15 minutes or until lightly browned. Makes about 10 scones.

*I had a 2 inch cutter so I got 13 scones and they’re the perfect size to dunk in your cup of coffee; they only needed 10 minutes to bake*

Leave a Reply

CommentLuv badge