This recipe originated one morning as I was staring at an over-ripened banana. I needed to either use it or throw it out. After a quick look through other available ingredients (an orange, and an almost empty bag of chocolate chunks), version 1.0 of this recipe was born ("Banana Chocolate Scones"). These turned out really well - I hadn't used a banana in a scone recipe before. It added an extra bit of moistness to the baked scone.
So, queue up Harry Belafonte's greatest hits or the Beetlejuice soundtrack while you prepare these tasty treats!
1 3/4 cup all-purpose flour
1/4 cup whole wheat flour
6 Tablespoons sugar
1 Tablespoon baking powder
1/2 teaspoon salt
zest of 1 orange
5 Tablespoons cold unsalted butter
1/4 cup orange juice
1 banana, mashed
3/4 cup half-n-half or cream + more for brushing scones
2 teaspoons vanilla extract
Chocolate chunks (approx. 1/3 cup)
Marshmallows, cut into smaller pieces (approx. 1/3 cup)
2 Tablespoons raw sugar (for dusting)
YIELD: 8 scones
- Preheat the oven to 425°F. Position rack in the middle of the oven.
- Zest the orange and squeeze 1/4 cup juice from the orange.
- Combine all dry ingredients in a large bowl, and whisk together. Add the orange zest and whisk once again to evenly incorporate.
- In a 1-cup capacity measuring cup, add the orange juice and mashed banana. Add enough half-n-half or cream to have 1 cup liquid. Add the vanilla extract to the liquid.
- Cut the butter into the dry ingredients using a pastry cutter or knives until the butter looks the size of large peas.
- Add enough of the liquid and stir to form a dough that holds together but is not too sticky. You may not use the entire cup of liquid.