Finally home after delayed travels and a soppy, rainy day. It’s also the night before the first day back at work and I figure it’d be nice to bring breakfast for the team in Room 5.
Courtesy of America’s Test Kitchen (modified)
1 c all purpose flour
2 tbsp sugar
1 1/2 tsp baking powder
1/4 tsp salt
3 tbsp unsalted butter, cut into pieces
1 tbsp unsalted butter, melted
1/2 heavy cream
1 ripe banana
1/2 c white chocolate chips
1/2 c powdered sugar
Recipe makes 15 2-inch Scones.
- Pre-heat oven to 375 degrees. Line baking sheet with foil.
- Combine dry ingredients.
- Scatter butter and mix with dry ingredients.
- Add heavy cream to mixture.
- Add white chocolate chips.
- Add additional flour to dough, little by little, to roll into 15 circles.
- Place circles onto baking pan, spaced apart about 2 inches.
- Bake for 18 to 22 minutes or until edges are golden.
- When finished, remove from pan and let cool for 5 minutes.
- Melt remaining tablespoon of butter and brush onto each scone.
- When dry, sprinkle powdered sugar onto each scone using a sifter or strainer.
- Serve with tea or coffee.
The recipe in this cookbook actually calls for dried currants, which we don’t have, and also never had before so I used what we had on-hand – bananas and chocolate chips. The bananas give the Scones a nice lightly moist quality, which Scones typically do not have. Maybe that’s why I enjoy these so much, I don’t feel really thirsty after I eat them. The next time I make Scones, I want to try making Blueberry Scones. Although, we did just acquire lots of apples and persimmons, so we’ll just have to see what I end up making next.