I know you don’t want to hear it, but I’m going to do it anyway, I’m going to bitch about the weather. Yup, everybody does it, yet no one truly wants to hear you bitch and complain about the inevitable. But god damn does today suck! We went from a lovely 12 degrees C to a full on blizzard overnight and I am not happy about it by any means. It kind of puts a damper on the whole “going outside experience”, so instead, I’m stuck inside, starring out the window into the white nothingness. The ironic thing is that I barely ever leave the house anyway on sundays, I like to think of sundays as my decompression day before heading back to work, but the fact that I can’t leave brings out the spiteful teenager in me and makes it so that’s all I want to do. The only bright side to this gross day, is that I got to indulge myself by baking a sweet little somethin’ somethin’ for brekky this morning.
I don’t like eating bananas, so the only way to make use of them is to bake them into something. The first idea was of course, banana bread, but that only used up two of the four bananas I had. Then my second thought was…more banana bread? As super creative as that sounded (can’t say I was full on functioning first thing this morning), I drank another cup of coffee and came up with something a tad more interesting. Scones! They’re fast, they’re tasty and I love to make them, plus there hasn’t been a scone recipe kicking around the old blog in a while.
When I put these in the oven I was kind of worried the banana would make them bake all weird. Like they would slowly flatten out and look like sad little fat blobs. Well none of that happened and these turned out gooood, like super crazy fun times good (or just really good for you more normal people). They rose beautifully and we’re super tender. They’re not crazy sweet, so adding a yummy lemony glaze doesn’t make them too desserty, well, as long as you don’t plan on smothering them that is. Although, feel free to smother them, because that glaze is uber yum, the delicious lemony taste really goes well with the delicate banana flavor. These are prime for coffee dunking, so make sure you get that coffee brewing while that sweet banana aroma starts wafting from the oven.
Lemon Glazed Banana Poppy Seed Scones
Makes 6 scones
- 2 cups unbleached all-purpose flour; more as needed
- 1/3 cup granulated sugar
- 2 1/4 teaspoon baking powder (non-aluminum if possible)
- 3/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 5 1/2 tablespoons cold margarine, cut into pieces
- 1/2 cup ripe but not mushy banana (about 1 small), cut into 1/4-inch dice
- 1/2 cup mashed banana
- 1/2 cup cold coconut milk ; more for brushing
- 1 teaspoon finely grated fresh lemon zest
- 2 tablespoons poppy seeds
- Turbinado sugar (optional)
For the glaze:
- 1/2 cup icing sugar
- 1 1/2 tablespoons fresh lemon juice
- Pinch of salt
Position a rack in the middle of the oven and heat the oven to 400°F. Line at baking sheet with parchment.
In a food processor or large bowl, blend the flour, sugar, baking powder, cinnamon and salt. If using a food processor, add margarine and pulse until only pea-sized pieces remain; alternatively using two knives, cut the margarine into the flour mixture until a few pea-size lumps remain. Stir in the poppy seeds and banana chunks. Mix together the coconut milk, lemon zest and mashed banana. Add to the flour and gradually stir until the mixture just comes together, add more coconut milk if needed.
Turn the dough onto a lightly floured surface and pat gently into a 7-inch circle about 1 inch high. Using a chef’s knife or bench knife, cut the dough into 6 wedges. Transfer to the baking sheet, brush the tops with additional coconut milk and sprinkle liberally with turbinado sugar (if using).
Bake until the tops are golden, 25 to 30 minutes. Transfer the scones to a wire rack and let cool.
In a small bowl, stir the icing sugar, lemon juice, and salt until smooth. Drizzle the warm scones with the glaze. Serve warm or at room temperature.
Adapted from Fine Cooking