Banana Scones

Serves 8

The Cook Out Loud Kitchen
The Cook Out Loud Kitchen

For the Scones You'll Need: 2.5 cups flour, 2 Tbsp white sugar, 4 tsp baking powder, 1/4 tsp salt, pinch cinnamon, 1/3 cup unsalted butter (cold, cut into pieces), 2 Tbsp unsalted butter (melted on stove for nuttiness or microwaved), 2 eggs (beaten),  1/2 tsp vanilla extract, 3/4 cup whole milk, 2 medium fresh bananas chopped, 1/2 cup honey roasted nuts (chopped), zest of 1 orange, 1 egg + 1 Tbsp water (whisked for egg wash on tops of scones), 1/4 to 1/2 cup additional sugar for tops of scones (on top of egg wash)
How to Make: In a medium bowl whisk up the flour, sugar, baking powder, salt and cinnamon. With a pastry blender, cut the cold 1/3 cup of butter into the dry ingredients until it looks like coarse crumbs. Make a well in the center of the bowl and set it aside. In a separate medium bowl, whisk the 2 Tbsp melted butter, 2 eggs, vanilla and milk.  Add the wet ingredients to the dry ingredients and mix and stir together with a wooden spoon until it's all incorporated. Add the fresh chopped bananas, nuts and orange zest (use wooden spoon or hands if needed to incorporate). Place dough on a floured surface. Shape dough ball into an 8" circular shape with your hands. Cut dough into eight even wedges. Place the scone triangle wedges on a parchment lined cookie sheet (about 1-2" apart). Brush with the egg wash and evenly sprinkle with the extra sugar. Bake for 13-14 minutes in a 400 degree F preheated oven. Remove from oven and let cool slightly but still serve warm. Top with whipped cream and garnish with a dried banana chip, a candied orange and a mint leaf if desired.