whole wheat banana nut scones

by breannruthwhite

 

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We have had an eventful past few weeks, which is surely not a bad thing. And yet, after this holiday weekend I hope to settle back into a more steady, more comfortable pace. I don’t particularly like being busy, for lack of a better word. And I have gathered that my son doesn’t  like us being busy either.

My son has gone to bed unexpectedly early tonight. He rubbed his eyes through his favorite dinner of mac and broc. He nestled deeply into my lap while we read books. He refused to take his bath. We pretty much just laid him in bed and he was out like a small light. His long, dark eye lashes resting heavily against his soft, wind blown cheeks.

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I am very uncomfortable with the idea of not understanding my son. I want to settle on answers to all the little mysteries about him. I want to decide that, yes… yes this is our routine, this is what he likes to eat, and this is what he understands and doesn’t. And then I proclaim it. I tell everyone who he is and how he is and what he will be like. Only for him to suddenly, quite drastically change. For him to outgrow his morning nap. For him to refuse to eat cheese. For him to decide that he simply must dunk all of his crackers/biscuits/cookies in yogurt.

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Its a funny phase that his 16-month-old little brain is imposing on our day. If I give him yogurt, he needs a biscuit to dunk. If I give him a biscuit, he demands the yogurt.

As endearing as his new craving may be, it gets a little boring spooning the yogurt and pulling out the box of belVita oat crackers (thanks for recommending them, Lisa) and bunny grahams.

So this morning, before we took off on a family affair, we made these fabulous scones inspired by one of Cookie and Kate’s latest post. I used loosely ground almonds instead of her choice of pecans or walnuts, though I trust going either way is an equally good choice. These scones are very hearty, nibbly, biscuit-like and just faintly sweet before the glaze. But with the maple glaze, they are both hearty and sweet-tooth satisfying. Along side a cup of black tea, these scones make for the perfect mid-morning snack. And if you ask a certain toddler, he would likely recommend dunking them in yogurt.

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Whole Wheat Banana Nut Scones

Yield 8 scones

Scones

  • 1 cup whole almonds
  • 2 cups whole wheat, spelt, or other whole grain flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 5 Tablespoon cold, unsalted butter
  • 3/4 cup mashed ripe banana (about 2 medium banana’s worth)
  • 1/3 cup heavy cream
  • 2 Tablespoon honey
  • 1 teaspoon vanilla extract

Maple Glaze

  • 1/2 cup confectioners sugar
  • 1/4 cup maple syrup
  • 1 Tablespoon melted butter
  • 1/2 teaspoon vanilla extract
  • pinch salt

Preheat oven to 400 degrees Fahrenheit. Place the almonds in a single layer on a rimmed baking sheet lined with parchment paper. Toast the almonds in the oven until fragrant, about 5-10 minutes. Chop the almonds into very fine pieces. I ran mine through a food processor until they resembled a rough flour.

In a medium mixing bowl, combine the flour, almonds, baking powder, cinnamon, ginger and salt in a bowl and whisk together.

Use a pastry cutter to cut the butter into the dry ingredients. If you don’t have a pastry cutter, use a fork or your finger tips.

Measure the cream in a liquid measuring cup. Pour in the maple syrup and vanilla extract, and mix well. Then stir mashed banana into the cream mixture.

Pour the banana mixture into the dry mixture and combine with a big spoon. At first it will seem like there isn’t enough liquid to wet the dough, but keep mixing until you have thoroughly incorporated the wet and dry ingredients. When it comes to batter as dry as scone’s, I use my hands to knead the last of the flour into the dough.

On a flat surface, form dough into a circle that’s about an inch deep all around. Use a knife or pastry cutter to cut the circle into 8 even slices.

Separate slices and place on the baking sheet covered with parchment paper. Bake for 15 minutes to 17 or until lightly golden brown.

While the scones are baking, whisk together the glaze ingredients in a small bowl until smooth and creamy. Let the scones cool for a few minutes, then drizzle the glaze generously over the scones. Drink with tea. Dunk in yogurt. Or eat on the go. Happy Easter!

 

 

 

 

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