Sunday, December 15, 2013

Banana, walnut, and white chocolate scones

A few weeks ago, an out-of-town friend was visiting with her teenage son.  I wanted to have a treat on hand for an afternoon snack and/or breakfast--a good occasion to try out a recipe that looked very appealing to me.  One afternoon, my friend brought a scone to her son, who was up in our guest room.  After he'd eaten it, she asked if he liked it.  His reply, "Could I have two more, please?"  Words to warm a cook's heart!  And since this recipe makes 12, I had plenty more to share.

Banana, Walnut & White Chocolate Chunk Scones

Makes 12
adapted from

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.

1 comment:

  1. Sounds delicious! But this is not something that I would take the required time to make. I guess I'll just have to wait until I'm visiting you in Galesburg...