Banana Date Scones

I was inspired by Dandy and her awesome date recipe this morning. It reminded me of one of my favorite breakfast (or anytime I’m craving them) food: Banana Date Scones.

These little jewels are tender and oh-so-good and the little bits of date literally melt in your mouth.

Here’s what you need to do to make them:

Preheat the oven to 450 

Get yourself 3 really ripe bananas

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See all those beautiful black specks? That means our banana is perfect, at the height of sweetness. If you have some not quite ripe bananas and you want to speed up the ripening, just put them in a paper bag with an apple. The gas given off by the apple will make the bananas ripen faster. Also a good reason to not put them in the same fruit bowl on your counter.

 

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Peel them (like I really needed to tell you that right) and squish them up really good in a bowl. I utilized the volunteer services of my 6-year-old for this part.

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Now mix in 1 egg and 2/3 cup of cream (pretend you see cream here, apparently I forgot to take a picture of the cream in the bowl). Set aside.

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In a large bowl add 2 cups of all purpose flour, 1 tbsp plus 1 tsp of baking powder, 2 tbsp sugar, and 1 tsp of salt. I usually use kosher salt, but when baking I use regular plain salt. The grains are finer and you aren’t left with undissolved crystals of salt in the final product.

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Mix it all together with a wire whisk. I hate sifting and this keeps me having having to do so. It will break up any clumps and insure that the baking powder is evenly distributed.

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Now in another small bowl measure out 8 ounces of dates. These beauties are Mejool Dates. I buy them at Costco and I absolutely love them. They are moist and sweet and I definitely understand where date sugar comes from now.

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Pit them and rough chop them into small (maybe 1/4 inch pieces). I usually cut them down the middle, pull out the pit, cut them into fourths, and then cut the fourths into five or six pieces each depending on the size of the date. You want them to be small chocolate-chip-size pieces.

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Now go back to your bowl of dry ingredients and take a couple of tablespoons of the flour mixture and use it to coat and seperate the date pieces. This helps keep them from sinking in the batter or lumping all together. You wouldn’t want them to lump all together because then one scone may have a lot of dates and others not so many.

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Now, pour the banana mixture into the dry ingredients and mix it up until just combined.

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Add in the dates and mix 10 times. No more. You don’t want to create gluten here, just mix it up. The batter will be slightly sticky and lumpy.

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Scoop out about a 1/4 cup of the mixture and place on a greased or lined baking sheet. If you use the thin aluminum cookie sheets place your sheet in the upper 1/3 of your oven, otherwise place it in the middle. My baking sheets are the half sheet pans like you get at a cooking supply store or kitchen store. My hubby bought them and the Silpat years ago when he knew he was coming home late from a business road trip. Isn’t he sweet?

Anyway, bake 12-15 minutes until golden brown.

 

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Serve  warm with butter or cream cheese or, if you can get it, clotted cream.

Hint: Split them like an English Muffin. Use a fork and work your way around the perimeter of the scone, poking the fork straight in and then out again. This will keep you from crushing or crumbling your scone and it opens beautifully that way.

Y’all Come Back Now.

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August 26, 2009. cooking.

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