Cherry Banana Scones
There are a lot of great recipes to choose from on Sarah’s blog but i decided to go with the Cherry Banana Scones. I hadn’t ever thought of using bananas in scones, they’re usually reserved for smoothies. muffins or banana bread and that’s what led me to give this recipe a try…a little bit of something new!
I did make a few slight changes to the recipe, i used butter instead of vegan butter, and milk in place of non diary creamer. I also couldn’t help myself and added some chocolate chips because it just felt like the right thing to do! I also had a few walnuts kicking around so i tossed them into the food processor and ground them up to add to the flour mixture and last but not least, I used fresh cherries in place of cherry preserves. I love how easy it is to adapt a recipe to your tastes or to what you have on hand 🙂
This recipe is definitely a keeper and I know i’ll be making it again soon!
Cherry Banana Scones (makes 8) recipe from Biking and Baking
- 1 cup whole wheat flour
- 3/4 cup all purpose flour
- 1/2 cup ground walnuts (optional)
- 1/4 cup miniature chocolate chips (optional)
- 1/4 cup sugar
- 2 teaspoons baking powder
- pinch salt
- 1/3 cup butter
- 1 over ripe banana, mashed
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup, pitted, cherries, halved
- Additional milk and
Preheat the oven to 400 degrees and line a pan with parchment paper.
In the bowl of a food processor, place the flours, walnuts, baking powder and salt. Pulse until the walnuts are ground fairly fine.
Cut the butter into the flour mixture leaving pea size bits of butter…a few bigger bits of butter are okay. If using a food processor, turn the mixture out into a large bowl.
Stir the cherries, and chocolate chips into the flour butter mixture.
Mix the mashed banana with the milk and vanilla and whisk together to combine.
Make a well in the centre of the flour mixture and add the wet ingredients. Fold everything together, handling the dough as little as possible, until everything is fully combined and there are no dry spots of flour remaining.
pat the dough into two squares and cut each square into 4 triangles.
place scones on prepared baking sheet and brush with milk. Sprinkle with sugar.
bake scones 15-22 minutes or until the edges are a lovely golden brown.