Banana Scones
from the kitchen of Sharmagne Leland-St. John

2 cups all-purpose flour
¼ cup granulated sugar
2 tablespoons baking powder
¼cup granulated sugar
¼ teaspoon salt
½ cup unsalted butter, chilled
2 eggs plus 1 egg for egg wash
⅓ cup heavy cream
2 tablespoons of black strap molasses
1 ripe banana, mashed
1 tablespoon milk for egg wash

Preheated the oven to 425°

In a large mixing bowl, sift together the dry ingredients.
Cut in butter with pastry blender or two knives, until the
mixture resembles a coarse meal.

Place the cream, molasses and banana in a food processor
or blender and blend until combined.

Make a well in center of the dry ingredients, pour in the
liquid mixture and mix until combined and smooth and elastic.
Handle the dough lightly and work quickly to shape it into
small 2-inch flattened balls about ¾ of an inch thick.

Place on greased cookie sheet or on parchment paper.

Beat the milk into the extra egg and brush the tops with
the egg wash.

Bake for 10 minutes or until bottoms are golden brown.


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