Now these scones ended up as a flop. I wanted nice, big scones. Instead? Pancake scones. Maybe it was the lack of eggs. Maybe it was the over mixing. Because I forgot that we do NOT want our scone batter to look silky smooth.
But what can you expect when I just bought a new electric mixer? Let it sit there beside me, not doing anything? It wanted to be used. It’s like getting a sheet of bubble wrap and not being able to pop it. Pure torture.
What you’ll need:
–1 1/4 cup all-purpose flour
-5 tablespoons white sugar
-1/2 teaspoon cinnamon
-1/4 teaspoon salt
-1 ripe banana, mashed
-2 tablespoons milk
-1/4 cup sour cream
-3 tablespoons extra virgin oil
1. Preheat the oven to 350˚F
2. In a large bowl, mix together the banana, milk, sour cream and oil until smooth.
3. In a medium bowl, combine the flour, sugar, cinnamon and salt. Slowly add the flour mixture to the wet ingredients, mixing until fully incorporated.
4. Press the batter into a lightly sprayed pie pan and cut into wedges. Bake for 30-35 minutes, or until golden brown. Place on wire racks to cool.