Thursday, August 2, 2012
Enjoy this moist and delicious Banana Scones, preferably warm from the oven. They are great with homemade strawberry jam and is a perfect complement to your afternoon cuppa or tea.
2 ½ Cups (375 g) All-Purpose Flour + extra for dusting
1/3 Cup Sugar
1 tsp Baking Powder
¼ tsp Baking Soda
½ tsp Sea Salt
8 Tbsp (1 Stick) Unsalted Butter, cubed and chilled
2 Medium Sized Ripe Bananas
1 tsp Vanilla
2 Tbsp Rum
1 Large Egg
¼ Cup Whipping Cream
1 Tbsp Whipping Cream
With the rack in the middle position, preheat the oven to 400˚F (200˚C). Line a cookie sheet with 2 layer of parchment paper.
Mash the bananas in a large bowl. Then mix in vanilla, rum, egg, and cream with a rubber spatula.
In a food processor, combine the flour, sugar, baking powder, baking soda, and sea salt. Add the butter and pulse until the butter pieces are pea-sized. Add the wet ingredients and pulse just long enough to moisten the flour.
On a lightly floured surface, flatten the dough with your hands or roll out to about 3/4 inch (2 cm) thick. Using 2 inch (5 cm) round cookie cutter cut the dough into rounds. Arrange the rounds on the baking sheet, leaving space between each one. Brush the tops with egg wash and bake until golden brown, 18 to 20 minutes. Let cool on a rack, and serve warm or at room temperature.
Makes 8 to 10 Scones