It’s been awhile since I participated in the Fantastical Food Fight, but knew I had to participate this month. The theme is BANANA and if you’ve been following me, you know that I always have an issue with over-ripe bananas.
My daughter enjoyed these scones and made a perfect after-school snack for her. She eats lunch early since starting middle school and she’s starving by the time she gets home. I’m sure you’ll see many more recipes for after-school snacks in the near future. I snuck a little piece to try and they had the flavor of banana bread but in scone form – which I loved!
2 very ripe bananas
2-4 Tbsp milk
4 oz plain low-fat Greek yogurt
2 1/2 cups flour
4 Tbsp sugar
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
4 Tbsp cold, unsalted butter, cut into 1/4 inch pieces
1/2 cup chopped walnuts
In a bowl, mash the bananas to equal approximately 1 cup and then mix in the greek yogurt. Set aside. In another large bowl, whisk together the flour, sugar, baking powder, salt and cinnamon. Cut in the butter with a pastry knife or two knives until the mixture resembles fine crumbs. Stir the wet mixture into the dry ingredients and stir until just combined. Fold in the walnuts.
Lightly dust a piece of wax paper with flour. Place the dough on the paper and form into a 9″ circle and 1″ thick. Lightly sprinkle flour on the top of the dough and place another piece of wax paper. Place in the freezer for 30 minutes.
Preheat oven to 400 degrees. Remove the top piece of the wax paper and cut the dough into eight equal pieces. Move the pieces away from each other to allow for room to expand as they bake. Place the dough on a baking sheet and bake for 25 to 30 minutes or until the scones are golden brown. Remove from oven and allow to completely cool on a wire rack.
Be sure to check out all the other banana recipe in the Fantastical Food Fight. Click the link below!
Source: Pass the Sushi