Perusing the NY Times, I came across a recipe that said you could use old bananas for something other than banana bread–scones! I read through the recipe and decided I’d rather make mine with raspberries and a bit of orange zest. But with any flavor thrown in, these should be delicious.
Here’s what you need:
2 cups flour (or up to 1/4 cup buckwheat flour and the remainder all purpose flour)
1 tablespoon baking powder
3/4 teaspoon salt
1/4 cup white sugar
2 tablespoons brown sugar
1 stick of butter, frozen
1 cup fresh or frozen fruit, or one diced ripe banana (I did raspberries and 1/2 teaspoon fresh orange zest)
1 teaspoon vanilla
3/4 cup rich dairy (I did 1/2 cup sour cream with 1/4 cup whole milk)
Here’s what you do:
1. Preheat the oven to 400 degrees.
2. In a large bowl, mix together the flour, baking powder, salt and sugars.
3. Grate the butter on the large holes of a grater. Toss it into the flour mixture, pinching and squeezing until it blobs together.
4. Add your fruit. Then mix in the vanilla and dairy.
5. Dump the sticky, clumpy dough onto a floured surface. Pat it together. Then place 6-9 round blobs of the dough onto a large baking sheet lined with parchment paper. Press them to flatten slightly.
6. Bake for 15-20 minutes, until golden topped and just firm to the touch.