This scone is me rebelling.
These scones are the perfect companion for a cool fall morning and a cup of coffee. Seriously. A little hint of sweetness from the maple syrup, a crunch from the walnut, and little burst of bananas!
On a side note I have two weeks of classes then I get a whole week off. A whole week. I am so freakin’ excited!
- ¾ cup unbleached all purpose flour
- ¾ cup whole wheat flour
- ½ tablespoon baking powder
- ¼ teaspoon salt
- ¼ cup cold butter
- 1 egg
- 2 tablespoon maple syrup
- ¼ cup milk
- 1 teaspoon vanilla
- 1 medium banana
- ⅓ cup walnut chunks
- 2 tablespoon sucanat for topping
- A couple hours before making scones (or the night before,) cut up banana into small chunks, place on a parchment lined tray and place in freezer until ready to use.
- Preheat oven to 425˚.
- In a medium bowl, combine dry ingredients and stir a couple times to blend. With your hands or a pastry cutter, cut butter into dry ingredients. The butter should be about pea size once done. In a separate bowl, whisk together the eggs through the vanilla. Pour into dry mixture and stir until mixture begins to come together. Scoop out onto a floured surface and knead for three or four times or until the dough comes together (you don’t want to over-do or you will have tough scones.)
- Finally, knead in the frozen bananas and the walnuts, pat into a circle and cut (like a pizza) six triangles. If you don’t want triangles you can also shape six biscuit shapes. Place on a baking tray, sprinkle with sucanat, and bake for 16-18 minutes or until scone is golden brown and has baked through.