Scones: Going Bananas!
This recipe is a good way to use ripe bananas and stop the fruit fly party in your kitchen. When these scones are baking, your house will be filled with the seductive, sweet scent of bananas and butter. They are tender and moist, and the walnuts provide texture with each bite. It’s perfect for breakfast or with your afternoon coffee. The secret to a flawless scone is to use very cold butter and not overwork the dough, letting the ingredients just come together.
- Makes 12 scones
- 22 tablespoons (2¾ sticks) unsalted butter
- 4 cups unbleached all-purpose flour
- ¾ cup sugar
- 1 teaspoon baking soda
- 1 tablespoon baking powder
- 1 teaspoon ground ginger
- 1 teaspoon dried orange zest
- 2 large eggs
- 1 cup mashed ripe bananas (about 3 bananas)
- ¾ cup buttermilk
- 1 cup walnuts, chopped
- Preheat the oven to 375 degrees. Line two baking sheets with parchment paper. Cut the butter into ¼-inch cubes, and put it in the freezer while you work on the next two steps.
- In a food processor fitted with a metal blade, pulse the flour, sugar, baking soda, baking powder, ginger and orange zest a few times until incorporated.
- In a small bowl, whisk the eggs, add the bananas, buttermilk and walnuts, and mix.
- Add the butter to the food processor and pulse in 5-second intervals a few times until the mixture resembles coarse crumbs. Transfer the mixture into a large bowl.
- Add the wet ingredients to the flour mixture. Mix carefully with a wooden spoon, working slowly from the sides toward the middle while turning the bowl, until the dough comes together and there is no flour visible
- Using a ½-cup scoop as a measure, drop the batter onto the baking sheets, about 2 inches apart. Flatten the top with your hand to form 1-inch-high scones. Refrigerate the scones until firm, about 30 minutes.
- Bake until golden brown, about 20–25 minutes and for best results, one baking sheet at a time. Remove from the oven and let cool.
If you don’t have a food processor, you can use two table knives to incorporate the butter into the flour. Cross the knives in the middle like scissors, and pull them away from each other. Keep moving the knives throughout the mixture until all the butter is cut into smaller, pea-size pieces.