Necessity truly is the mother of invention. Someone, who shall remain nameless, insists on buying bunches of bananas and then not eating them. It kills me to watch them slowly over-ripening on the counter and so every now and then they get thrown into something just to use them up. In this case I folded 2 large, black, perfectly sweet, firm bananas into our basic scone dough. Instead of keeping them chunky and adding them at the end, I pulsed them in with the butter so that they were absorbed into the dough, leaving me with a something more like a very thick batter, that you could scoop up with a large ice cream scoop. The portions relaxed slightly on the sheet pan but still held their shape. The banana scones baked up sweet, and soft, with a slightly chewier crust than my usual scone dough, though still moist and tender on the inside. Alex dubbed them drop muffins and a new addition to our morning repertoire was born.
Years Past
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
