One of the wonderful things about developing recipies is that you can tailor them to your tastes as well as duplicate the effort. I have bananas going bad on my counter and have spent the last couple days brainstorming about what to do with them. Today I realized I could probably make some scones out of them. Good move!
I've been learning about starter bread hydration and knew that if I could find a working scone recipe I could substitute some of the fluid out for banana. I ran across a recipe using coffee and banana while looking for a basic scone recipe. Oh, that got me inspired. I made the cookies from Martha Stewarts site last week called Chocolate Espresso Snow Caps. I have made them every year for the holidays for a few years now. I remembered at some point making Banana Chocolate Chip muffins and decided that I should combine the banana, espresso powder, and chocolate chips into a scone. The results were phenomenal! So crisp on the outside and smooth and soft on the inside. Yum! I have a cup of Lady Grey tea and a scone to get to, Enjoy!
Banana Espresso Scones
2 ½ C flour
4 t baking powder
½ t salt
¼ C sugar
½ C butter
½ C mashed banana
¼ C milk
¼ c water
1 t instant espresso
1 t vanilla
1/3 C Dark Chocolate chips
In large bowl, combine flour, baking powder, salt and sugar. Cut in butter until forms a fine crumb. In separate bowl, combine banana, milk, water, coffee powder, and vanilla. Add to dry mix. Stir lightly. Gently knead in chocolate chips until just distributed. Form into a circle 1” thick and cut into 8 wedges. Bake at 425 degrees F for 15 minutes.
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