I was supposed to have a busy day today, running back and forth between ballet class and the library, and the grocery store. Plans were thwarted, however (of course after I set an early alarm and got up and got three kids ready to leave- because, doesn’t it always go that way?) by a sick five year old, so instead, we are staying inside today, and I’m baking, baby!
I decided to do my own thing today, without a recipe, and decided I’d try some Petite Banana Bread Scones because I had some overripe bananas. Usually when I do this, after the first try, there are all kinds of things I want to re-work. By some miracle of God though, these turned out perfectly. There is not one thing I’d change about them.
If you’re a regular reader of this blog, you may have noticed that I like to make my scones “petite,” (read: small.) I do this for two reasons. One, I feel way less guilty eating an entire petite scone than I do eating an entire scone the size of my head. Second, I find that they bake perfectly- way more evenly than larger scones, resulting in a perfect scone texture.
Also, they are cute, and make me want to throw tea parties. I guess that’s three reasons. Or four.
What really makes these scones is the glaze. Who hasn’t tasted the melted butter/brown sugar mixture when making cookies and wished you could eat the entire thing? Well, imagine that in glaze form, and covering a scone. Better yet, a scone with a rich, banana bread flavor.
If you are a baker and you have some bananas, then you most likely have everything you need to make these delicious scones in your pantry already. All you need now is 20 minutes.
A Rumbly in my Tumbly original recipe.
1 cup of mashed bananas (about 2 large or 3 medium) – measure this, or your texture will be off.
1/2 cup room temperature butter
1/3 cup granulated sugar
1 tablespoon light brown sugar
1 teaspoon vanilla extract
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
For the glaze:
3 tablespoons butter
1/4 cup light brown sugar
1/2 teaspoon vanilla extract
1 cup powdered sugar
3 tablespoons of cream, milk, or half and half
Preheat the oven to 400° and get out your favorite cookie sheet. No need to line it or grease it.
In a mixer, cream together the butter, sugar, and brown sugar. Add the mashed bananas and the vanilla and mix well.
Add your dry ingredients and stir until just combined.
Turn out the dough (it will be very sticky) onto a floured surface, and knead just a few times until it isn’t too sticky to work with. Divide into four disks, and cut each disk into quarters.
Place on cookie sheet and bake for 10-12 minutes until lightly browned around the edges.
While the scones are baking, make your glaze by heating the butter and brown sugar in a saucepan over low heat. Cook for about 3 minutes until the sugar has dissolved. Add the powdered sugar, vanilla, and cream, and continue stirring over low heat for another couple of minutes.
After scones have been removed from the oven and have cooled for about 5 minutes, dip the top of each scone into the glaze. Place on a rack to cool, and then serve. Store in an airtight container.