Spice Up Your Life: Pastries are dish worth ‘scone’ing on about


By Lindsey Young, Newton Now

I don’t get a chance to listen to the radio much on the weekends, but when I do, I try to catch the public radio show “The Splendid Table.”
It’s a fun listen, if you’ve never heard it. The show isn’t just about sharing recipes. They tend to jump into all aspects of food – the culture, the techniques, the cooks. Strangely enough through, despite listening to quite a few episodes over the years, I haven’t tried very many of the featured recipes.
That changed this week when I was once again looking for some way to keep using up the rapidly browning bananas on my countertop, and I realized I should have tried more of their dishes a lot sooner, because this one was delicious.
This recipe is on “The Splendid Table” website and was written by Samantha Seneviratne for her cookbook “The Joys of Baking.” You can find the original post at www.splendidtable.org/story/2020/01/17/banana-bread-scones. I doubled the vanilla and changed the directions just a tad in my version. I also used walnuts instead of toasted hazelnuts.

Banana Bread Scones
1 large, over-ripe banana, mashed
1/3 cup heavy cream, plus some for brushing tops
1 egg
2 teaspoons vanilla
2 cups flour
1/3 cup brown sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, cold and cubed
1/2 cup semisweet chocolate chips
1/4 cup walnuts, finely chopped
Sugar for tops of scones

Preheat the oven to 425 degrees. Prepare a baking sheet by lining it with parchment paper.
Beat the banana, cream, egg and vanilla together in a small bowl.
In a large mixing bowl, combine the flour, brown sugar, baking powder and salt and then cut in the cold butter with a pastry cutter or a fork. Once the mixture looks crumbly, add in the banana mixture and stir until just combined.
Fold in the chocolate chips and nuts.
Using a large cookie scoop, place scoops of the batter about two inches apart on the prepared baking sheet.
Brush the tops of the dough with cream and sprinkle lightly with sugar.
Bake for about 20 minutes or until the tops are golden brown and a toothpick inserted in the center comes out clean.
Store any leftovers in an airtight container

We had to make sure to give several of these away, because Joey and I were going to quickly eat all of them by ourselves. If you like banana bread, you’ll definitely like these, too.
The only problem is this recipe only helped me get rid of a single banana. I may have to make a second batch this weekend. I already know what I can listen to while I do.

Spice Up Your Life is sponsored by Main Street Co. & Kitchen Corner in Newton. Find them at shopmainstco.com and order a nice, large cookie scoop for making scones. Lindsey Young is an enthusiastic amateur cook and can be reached through her website at spiceupkitchen.net.