Remember those chocolate chip scones I blogged a while back? I won’t pretend I like these better, as chocolate will always win in my book. However, these are a lovely little breakfast treat that you don’t have to feel too guilty about enjoying. A scone by definition is not especially sweet, so the bananas themselves lend the majority of the sweetness to these, and fresh chopped strawberries deliver a nice fruity punch. I love to make big batches of scones and freeze them individually; wake up, throw a few on a cookie sheet, and voila! Warm, delicious breakfast bread. A little too easy…
- 1 egg
- 2/3 cup heavy cream
- 2 ripe bananas
- 2 cups all-purpose flour
- 2 tbsps sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 5 tbsps cold butter, cut into small cubes
- 3/4 cups fresh, chopped strawberries
Begin by preheating oven to 400 degrees Fahrenheit and lining a baking sheet with parchment paper (skip this step if making ahead). In a liquid measuring cup, combine the egg and heavy cream. Add the bananas and mash with a fork until well combined.
At this point, you can use a dough scoop to form your scones and wrap in plastic wrap to freeze…
Or you can pop them onto your prepared baking sheet. Bake 20-22 minutes, or until golden. Enjoy with a cup of joe! 😊☀️☕️
Recipe from What’s Cookin Chicago?