Cranberry~Egg Nog Scones, that the cream (rather than half & half) really does give a tender crumb to this biscuit-like treat, so I changed that recipe a bit to incorporate a banana and found a new creation to add to my pile of banana recipes:-D
Banana Egg Nog Scones
4 1/4 cups King Arthur all-purpose flour
1/3 + 1 T granulated sugar
2 T baking powder
1/2 tsp. salt
1/2 cup (1 stick) unsalted butter, grated
1 large egg~in a 2-cup glass measure, add Egg Nog to give 1 3/4 cups of liquid
1 banana, mashed
(optional~add 1/2 cup dried cranberries or chopped nuts)
2 T Egg Nog
Egg Nog Glaze:
1 1/2 cups confectioners' sugar
1 T Light Karo Syrup
2-3 T Egg Nog
Preheat oven to 375F-degrees. Line a baking sheet with parchment paper.
In a large bowl, mix the first four dry ingredients together. Add the grated butter and use a pastry cutter to incorporate into the dry ingredients.
Add the banana and the egg/egg nog mixture and mix just until the dough comes together.
Turn the dough out onto a lightly floured board and knead, gently, until smooth.
Roll dough to a 1-inch thickness and use your favorite cutter, dipped in flour, to cut out scones. (You can also roll it into a rectangle and cut into squares with a knife.) Place on the parchment-lined baking sheet.
Mix the egg wash and use a pastry brush to apply to the tops of the scones. Sprinkle with sparkling sugar, if desired.
Bake in the preheated oven for 18 to 20 minutes, until golden brown and firm to touch.
Remove from the oven and allow to cool slightly, before spreading on the glaze. I have to tell you a warm scone with butter and jam is the most perfect way to start your day. Enjoy!