Banana Scones
Sweet scones baked with banana purée and chopped walnuts
Ingredients
all-purpose flour
250 g (about 2 cups)
baking powder
1 tsp
baking soda
1/4 tsp
salt
1/4 tsp
frozen butter
100 g
banana (peeled and mashed into puree)
1
egg (shelled)
1
sour cream (or equal amount of yogurt)
1/2 cup
chopped walnuts
1/2 cup
brown sugar
4 tbsp
fresh milk (for brushing the surface)
a pinch
coarse sugar
2 tbsp
Instructions
1
Step 1
Combine the all-purpose flour with the baking powder, baking soda, and salt, sift together, and place in a mixing bowl. Peel the banana and mash it into a puree.
2
Step 2
Cut the frozen butter into small pieces. Crack the egg into a separate mixing bowl, add the banana puree, sour cream, and brown sugar, and mix until well combined.
3
Step 3
Add the butter to the flour mixture and use a pastry cutter to cut it into fine crumbs.
4
Step 4
Pour the banana mixture into the flour-butter mixture, stir a few times, then add the chopped walnuts. Use a rubber spatula to bring the dough together — do not overmix to avoid gluten development. Transfer to a floured surface, divide into two portions, dust the tops with a little flour to prevent sticking, and shape into rounds.
5
Step 5
Dust the rolling pin with flour and roll the dough out to about 1 cm thick. You can also press it flat with your palms, but make sure to flour your hands to prevent sticking.
6
Step 6
Cut the dough from the center outward into 8–10 pieces and arrange them neatly on a baking sheet, spacing each scone about 1–1.5 cm apart. Brush the surface with a little fresh milk and sprinkle with coarse sugar.
7
Step 7
Bake in a preheated oven at 185°C for about 20 minutes, or until golden and cooked through.
