One day I will learn that chocolate doesn't have to be part of every recipe I bake. That day, however; is not today. If chocolate can be included in breakfast I am all about it. Often I buy the chocolate flavored mini wheats or mix chocolate chips in my oatmeal. And lets be honest, I have no shame in eating a cookie or cupcake for breakfast. Scones, however; are legitimately breakfast food and at least it isn't strictly chocolate flavored, right?
Yield: about 8 scones
2 1/2 cups flour
1 tbsp baking powder
1/2 tsp salt
6 tbsp cold butter, cut into small pieces
1/2 cup sugar
3 ripe bananas, mashed
1 large egg plus 1 egg yolk
1 cup milk
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
Combine the flour, baking powder and salt. Add in the cold butter pieces and cut in with a pastry cutter until the butter pieces are no larger than peas. In a separate bowl, whisk the milk and eggs. Add the mashed bananas and sugar and mix until blended. Add the dry ingredients and stir until moistened. Be careful not to over-mix the dough.
There are different ways to shape scone. You can pat the dough into one large disc and slice into triangular wedges after cooked (this is what I did), roll it out and cut with a biscuit cutter, or use a dough scoop and make drop scones.
Bake until light golden brown, about 15-20 minutes.