Every year, I “throw down” for Father’s Day brunch. I try to make delicious nibbles for my hubby using flavor profiles he likes. And he LOVES bananas. I, on the other hand, don’t care for them. Well, I like them in baked goods. But raw, forget it. I had a traumatizing incident when I was 4 involving my grandmother’s neighbor’s 5 children, bananas, vomit and diapers. I will say no more.
So, I felt I owed my honey some tasty, UNHEALTHY scones versus the healthy ones I recently subjected him to a few weeks ago (which I posted). These still are not too naughty. They make use of vanilla yogurt versus buttermilk. But the caramel drizzle I concocted really makes these to die for.
One last note, the original recipe that inspired these is from kitchn.com. Hopefully the original author does not mind that I messed with it a bit.
Banana Walnut & Maple Scones with Caramel Drizzle
Ingredients:
2 ripe bananas
2 Tbsp. milk
12 oz. vanilla flavored yogurt
3 cups flour
5 Tbsp. sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. ground nutmeg
5 Tbsp. butter
1/2 tsp. maple extract
1/2 cup chopped black walnuts
Drizzle:
5 squares baking caramels
2 Tbsp. butter
1/4-1/2 cup confectioners sugar
1 Tbsp. or so of cream
Directions:
Preheat oven to 400˚. Lay a piece of parchment paper on a baking sheet.
In a medium bowl, mash the banana with the milk until creamy. Add the yogurt and mix until combined. Add the maple extract, stir. Set aside.
In a larger bowl, whisk the flour with the baking powder, salt, sugar, cinnamon and nutmeg with a fork. With a pastry cutter, cut in the butter with the flour mixture until it resembles cornmeal, and the butter bits are no bigger than small peas. Now pour the yogurt mixture into the flour, and mix with a fork, then maybe with your hands. The dough will be sticky. Mix in the walnuts, and fold until all the flour is absorbed and a wet dough is formed.
Line a dinner plate with wax paper. Plop the dough onto the dinner plate. Shape and flatten it to the dinner plate edges, making the disc about 1″ thick. Place another piece of wax paper on top, and freeze for 30 min. When ready, take out and peel off the top paper.
Invert the plate gently so the dough falls flat onto the prepared baking sheet. Peel off the top wax paper. Slice the scones as if you were cutting a pizza, making eight wedges. Gently pull them apart and make space in between them. Bake on the upper middle of the oven for about 30 minutes, or until golden brown on top. Cool completely. If some wedges get cooked together, use a knife to separate them.
Now make the drizzle. In a small bowl, melt the butter for 30 seconds or so in the microwave. Add the caramel squares, and heat for another 20. Stir. Heat for another 20, stir. Make sure the caramel is melted and able to be stirred. It won’t mix well with the butter, but that’s what the confectioners sugar is for. Add the sugar and mix it all into a gooey paste with a fork. If the caramel is stiffening up, heat up for a few seconds more. Add the cream and mix. The topping should be able to be drizzled. Add a little more cream until this is doable. Use a fork and drizzle willy-nilly all over the scones. Serve!
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