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BANANA BREAD SCONES (sugar or sugar-free)
1 large, ripe banana (mashed)……………………..........1 egg
1/2 cup plain yogurt or sour cream…………………1 tsp. vanilla extract
2-1/2 cups all-purpose flour……………………..…… 4 TB brown sugar (or brown Splenda)
2-1/2 tsp. baking powder…………………………...…..1/2 tsp. salt
1-1/2 tsp. cinnamon……………………………….....……6 TB unsalted butter
Extra milk or cream to brush on top………………..sparkling sugar to sprinkle on top
Brown Sugar Glaze:
1 TB butter……………………………………………........... 2 TB milk
1/4 cup brown sugar (or brown Splenda)………......….1/4 tsp. vanilla extract
1/4-1/2 cup powdered sugar……………………….....dash of cinnamon
NOTE: If you want a nutty flavor, you can substitute Hazelnut or Butter Pecan flavored liquid coffee creamer for the milk in scones and glaze
WHITE CHOCOLATE Drizzle:
1 square white melting chocolate or bark...........dash of cinnamon
1/2 tsp. butter or Crisco............................................1 tsp. brown sugar
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Preheat oven to 400. Line a baking sheet with parchment paper & set aside. Mash banana very well; mix in yogurt, egg and vanilla.
Pulse flour, sugar, baking powder, salt and cinnamon together in food processor. Cut butter into cubes and pulse into dry ingredients until crumbly.
Stir into wet ingredients into flour mixture just until moistened. (I put this into the food processor with rest of ingredients, and pulse in short bursts until it all comes together).
On a lightly floured surface, pat the dough into a circle about 8” across. Cut the circle into 8 equal wedges (I use a long, serrated knife, dipped in flour) and put onto the baking sheet. Brush with the extra milk or cream, and lightly sprinkle with Sparkling sugar (if desired).
Bake for 15-20 minutes, just until the scones are firm to the touch and golden-brown around the edges. Cool on a rack while you make the GLAZE:
BROWN SUGAR GLAZE: melt butter and milk in microwave for 30 seconds. Whisk in brown sugar and vanilla until sugar has melted (heat for an additional 30 seconds in the microwave if necessary). Whisk in powdered sugar, starting with 1/4 cup and adding more as needed to make thick glaze. (Sugar-free: substitute 1/4 cup plain white Splenda, whisked together with 2 TB cornstarch) Drizzle glaze over cooled scones. Add sprinkles or toffee bits on top if desired
WHITE CHOCOLATE Drizzle: put the white chocolate and butter into a small pyrex or glass dish and microwave for 1 minute. Stir in the cinnamon & brown sugar; keep stirring with a small spoon until the white chocolate has melted completely and the drizzle is smooth.
To REHEAT SCONES for fresh-baked flavor: microwave for about 15 seconds.
NOTE: I added some tiny shamrock sprinkles on top for St. Patrick's Day here.