Here is another recipe I enjoy when I have ripe bananas!
~Banana Chip Scones~
2 c. flour
1/2 c. brown sugar
2 tsp. baking powder
1/2 tsp baking soda
1/4 tsp. salt
1/4 c. unsalted butter, chilled
3/4 c. mashed ripe banana
1 large egg
2 T. buttermilk
1 tsp. vanilla extract
3/4 c. peanut butter chips
3/4 c. semisweet chocolate chips
Preheat oven to 400 degrees. Lightly grease a 10-in-diameter circle in the center of a baking sheet.
In a large bowl, stir together the flour, brown sugar, baking powder, baking soda, and salt. Cut the butter into 1/2 inch cubes and add them to the flour mixture. With a pastry blender or two knives used in a scissor fashion, cut in the butter until the mixture resembles coarse crumbs.
In a small bowl, stir together the banana, egg, buttermilk, and vanilla.
I never have buttermilk on hand to make these so I quickly learned to make a buttermilk substitute. I take a cup of milk and add 1 T. of lemon juice to it and let it sit for 5 minutes. I very the amounts depending on how much I need.
Add the banana mixture to the flour mixture and stir to combine. Stir in the chips. The dough will be sticky. Spread the dough into an 8 1/2 inch diameter circle in the center of a prepared baking sheet. With a serrated knife, cut into 8 wedges. Bake for 19-21 minutes, or until lightly browned and a toothpick inserted in the center of the scone comes out clean.
Remove the scone to a wire rack and cool for 5 minutes. Recut into wedges.
Makes 8 scones.
Recipe taken from “Simply Scones” by Leslie Weiner and Barbara Albright