last august we packed up the kids and drove a few hours to pennsylvania where we met up with my side of the family for a good old fashioned camping trip. while the weather was awful - coats & long pants were required wear, like a typical camping trip when i was a child, and it poured rain for a day or two - we had a great time. the kids laughed and played and we adults snuck sips of our "juice", hoping not to get kicked out for drinking adult beverages. it was perfect.
i made a double batch of these scones for the occasion. they came in handy on the car ride down, especially with a two year old scone lover in tow. i didn't mind him eating them multiple times a day since they are full of whole wheat flour, yogurt, and bananas.
whole wheat banana bread scones
adapted from the kitchn
makes 8 large scones
this recipe is easily doubled to make 16 large scones.
while i haven't tried it with this recipe specifically, i have made smaller scones using other scone recipes. in step 5, divide the dough in half and form each into a disc about 1 inch thick. continue with the rest of the steps, baking the scones for less time - i suggest checking on them around 15 minutes, depending on how small they are and to ensure they don't overbake or burn.
for the scones:
2 very ripe bananas
1/4 cup (4 ounces) plain yogurt
1 teaspoon vanilla extract
1 cup wheat flour
1 1/2 cups all purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
4 tablespoons butter
for the glaze:
1 tablespoon butter
2 tablespoons milk
1/4 cup brown sugar
1/4 teaspoon vanilla extract
1/4-1/2 cup powdered sugar
- mash the bananas and stir in the yogurt and vanilla. set aside.
- in a separate large bowl, whisk the flours, sugar, baking powder, salt, and cinnamon.
- using your hands or a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs.
- pour the banana-yogurt mixture into the bowl with the flour and mix until combined.
- turn the dough out onto a parchment lined baking sheet. form into a disc about 1 inch thick and cover loosely with wax paper or plastic wrap. freeze the dough for 30 minutes.
- preheat the oven to 400F.
- peel off the wax paper or plastic wrap. slice the scones into 8 wedges and pull them apart so they aren't touching.
- bake for about 25 minutes, or until they are firm and golden brown. cut apart any scones that bake together and cool completely before glazing.
- to glaze, melt the butter and milk in the microwave for about 30 seconds. add the brown sugar and vanilla and stir until the sugar is melted. if the sugar isn't melted completely, microwave for an additional 30 seconds. whisk in 1/4 cup confectioners sugar. if the glaze is too thin, add more sugar, about 1 tablespoon at a time, until the desired thickness.
- drizzle the cooled scones with the glaze. the glaze will harden after a couple minutes. store any scones that will be eaten later either unglazed or in an unsealed container (they won't last as long, since they'll dry out quicker).