Banana, Walnut & White Chocolate Chunk Scones
adapted from http://www.injennieskitchen.com/2013/11/banana-recipes-scones/
1/4 cup plus 1 tablespoon buttermilk
or use 1 T. dried buttermilk powder with dry ingredients, and 1/4 c. water with the wet ingredients. Then brush scones with a T. of regular milk
1 large egg
1 ripe banana, well-mashed
1 cup whole wheat pastry flour
1 cup all purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon fine sea salt
1/2 cup walnuts, chopped
4 ounces white chocolate, coarsely chopped (I used Ghirardelli baking white chocolate, broken into chunks)
6 tablespoons very cold butter, cut into a dozen or so pieces
sprinkling of sugar crystals
Preheat the oven to 425ºF.
Using a fork, lightly beat a 1/4 cup of buttermilk (or water, if using dried buttermilk powder), egg and banana together in a small bowl or measuring cup; set aside.
Add the flours, sugar, baking powder, and salt to a deep medium-sized bowl (and the dried buttermilk powder, if using). Whisk to combine. Work the butter pieces into dry ingredients with a pastry cutter, until it forms a sandy-looking texture with some pebble-sized pieces.
Stir in the walnuts and chocolate.
Pour in the liquid-egg-banana mixture, and use a fork to stir together until it forms a crumbly-looking dough, and the flour is mostly absorbed.
Turn the dough out onto a heavily floured counter. (I find it helpful to use a silicone mat on the counter; I use a Roul'pat.) Knead it once or twice to help the dough stick together. Divide the dough in half, and flatten it into two 1/2-inch thick circles. Use a sharp knife to cut each circle into 6 triangles (like cutting pizza slices).
Place the scones on an ungreased baking sheet. Brush with the remaining tablespoon of buttermilk (or regular milk) and sprinkle the tops with the sugar crystals. Bake for 11 minutes, until the bottoms are lightly browned and the tops are golden. Remove from the oven and set the tray on a wire rack to cool a few minutes before serving.
These are best the day they're baked, but are also fine frozen and re-heated.