Last year, while I was living in Kazakhstan, I would roll my eyes *almost* every time someone from home started complaining about the cold. Polar vortex? Please! When it’s -50 outside and the windows of your car are covered with frost from the inside, it’s hard to muster up
much any sympathy for friends whining that the temperature dipped below freezing. (*Exceptions were made for those in Alaska, who also experienced some extreme temperatures.) But, gosh darn it, it was cold today in Washington!
Something about this cold weather makes me want to bake. Maybe if I would just turn on the heat, I would find the warmth of my oven slightly less alluring. But really, what fun is that? The problem with the cold is that even though it makes me want to bake, it also makes me lazy. Like, I made a to do list today and take a nap was on there at least twice. So, today was not the day for homemade croissants or learning to master the macaron, instead I turned to the two admittedly pathetic looking bananas on my counter for inspiration. I had actually been avoiding these two bananas for about a week, which is probably why they looked so pathetic (barely a patch of yellow on them), because I just wasn’t feeling banana bread. I mean, banana bread? When I could be eating the world’s best Chai Spiced “Pumpkin” Bread?
Luckily, I came across this recipe for banana scones on Pass the Sushi. I wasn’t sure if I would post about them, since I had never tried the recipe before, but these Banana Pecan Scones were just what this (almost) winter afternoon needed and I think you’ll enjoy them as much as I did. The recipe was simple and quick, and the scones came out perfectly. Great texture, very light banana flavor, just the right amount of toasty pecans. I made a few very minor adjustments-most notably subbing pecans for walnuts.
Don’t forget the icing on these. I mean really, otherwise it’s basically just a banana biscuit. (Just kidding, but still, icing=yummy.) I followed Kita’s suggestion and used a maple glaze, but next time (oh, there will be a next time) I might try this recipe for brown sugar glaze from the kitchn.
- 2 ripe bananas
- 4 tablespoons milk
- 1/2 cup plain yogurt
- 2 1/2 cups flour
- 4 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 4 tablespoons butter (chilled and cut into small pieces)
- 1/2 cup chopped pecans
- 1/2 cup powdered sugar
- 2-3 tablespoons maple syrup
- 1 teaspoon vanilla
- In a small bowl, mash banana together with milk and yogurt.
- In a medium bowl, combine flour, sugar, baking powder, salt, and cinnamon.
- Using your fingers or a fork cut the butter into flour mixture.
- Add the yogurt and banana to the flour and stir until just combined. Fold in pecans.
- Cover a baking sheet with parchment paper and sprinkle with a little bit of flour. Pat the dough into a circle, about an inch thick. Freeze for about 30 minutes.
- Preheat oven to 400 degrees fahrenheit.
- Cut the scones into 12 equal pieces, and separate so that there is at least 2 centimeters between each piece.
- Bake for about 30 minutes until the tops turn golden brown.
- Allow to cool completely.
- In a small bowl combine powdered sugar, vanilla, and maple syrup one tablespoon at a time until you have a “drizzle-able” icing. Drizzle over scones.