Prep 8 mins
Cook 15 mins
I ripped this out of an old Canadian Living Magazine in an office. Shame on me! Great scones though.
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄4 cup granulated sugar
- 1⁄2 cup butter
- 1⁄2 cup mashed ripe banana
- 1⁄4 cup milk
- 1⁄4 cup strong black coffee, at room temperature
- 1 teaspoon vanilla
- In large bowl, combine flour, baking powder, salt and sugar.
- Cut in butter until mixture resembles fine crumbs.
- In separate bowl, combine banana, milk, coffee and vanilla; add to dry mixture, stirring lightly to make a moist dough.
- On lightly floured board, knead dough lightly for about 30 seconds.
- Roll out dough to 1/2 inch thickness; cut into 3 inch rounds and place on lightly greased baking sheet.
- Bake in 425 F oven for 15 minutes or until lightly browned.
- Makes about 10 scones.
Wonderful, moist and delicious! Thanks, Annacia. I accidentally used more bananas, then more flour and raisins and cherries. Picture perfect.
Excellent scones, Annacia, & they were yummy when I tasted them warm from the oven w/butter. Flavors are subtle here w/neither banana nor coffee strongly predominant. They are just slightly sweet, so those w/a sweet tooth might think about increasing the sugar to 1/3 cup. The dough was very moist & I chilled it for a bit & then simply patted it out to cut the scones w/my 3" cookie cutter. It is a good idea to flour the cutter, btw. The texture is scone-perfect w/an exterior crunch & an almost cake-like interior. Mine were done at about 12-13 min & the yield was 11 scones. I had another (when cool) w/strawberry preserves & that was a treat! Made for Photo Tag & thx for sharing this recipe w/us. :-)