I'm so glad I can share a recipe with you all. Kelsey and I met a few years back while we were both students at Montana State and serving at the local Famous Dave's. There are plenty more memories I could share but for both our sakes I'm going to just leave it at that. Like Kelsey, I recently started a cooking blog (quick shameless plug here) called Sharon Moore Recipes, when you have a few extra minutes take a look! Thanks! (Editor's Sidenote: Genia's blog in INCREDIBLE- I'm a die-hard follower- she has amazing recipes- please go check it out and show her some love !)
Okay now back to the reason I'm here... Banana Bread Scones with Brown Sugar Glaze. While the recipe name may sound complicated, it really couldn't be easier. In fact you most likely have most, if not all, of the ingredients in your kitchen already. I made these last Sunday so my fiance and I could have quick ready made breakfasts during the week. Refrain from pouring the glaze over all the scones, as the glaze will soak into the scones. So each morning, all I did was microwave each scone for 15 seconds, the glaze for 5 seconds, and then drizzle the glaze over the scone and enjoy!
Banana Bread Scones with Brown Sugar Glaze
(Original Recipe from The Kitchn)
2 very ripe bananas, mashed (1 cup)
2-4 Tbsp. milk
1/2 cup plain yogurt
2 1/2 cups all-purpose flour
4 Tbsp. sugar
2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
4 Tbsp. butter
For the glaze:
1 Tbsp. butter
2 Tbsp. milk
1/4 cup packed brown sugar
1/4 tsp. vanilla
1/2-1/4 cups confectioner's sugar
Directions for the scones:
Mash bananas. If your mashed bananas don't make 1 cup, add enough milk to make one cup total (if your bananas do make a cup the milk won't be necessary). Stir in the yogurt and set aside.
Whisk together flour, sugar, baking powder, salt, and cinnamon in a large bowl. Cut butter into a few pieces; using your finger tips (or pastry cutter), work the butter into the dry ingredients until there are no pieces of butter larger than a pea.
Pour the banana-yogurt mixture into the bowl and stir just until incorporate and moistened.
Line a dinner plate with a piece of wax or parchment paper and turn dough out of bowl on top. Put dough down to form a disk about 1 inch thick. Cover with another piece of paper. Freeze dough for 30 minutes.
Preheat oven to 400 degrees F.
Peel of paper and invert dough dish onto a parchment-lined baking sheet. Peel off second layer of paper. Slice dough into 8 wedges and pull apart slightly to allow for expanding while baking. Bake until the scones are firm to the tough and golden-brown, or 25-30 minutes. Remove from oven and cool completely on wire rack.
Directions for glaze:
Melt butter and milk in microwave for 30 seconds. Add brown sugar and vanilla, and stir until sugar has melted (heat for another 30 seconds, if necessary). Whisk in confectioner's sugar, starting with 1/4 cup. Add more if you want a thicker glaze.
Just before serving, drizzle glaze over scones.
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