Sometimes in life, you just gotta roll with the punches. When it hands you lemons, make lemonade (Cherry Mint Lemonade…). When it hands you fireworks on a holiday you aren’t celebrating, drink wine. And when it hands you a hangover and you realize nothing is open and you have no bread, you open the fridge. And if you’re as disorganized as this gal right here, life has probably just handed you a dazzling pair (or rather, a foreboding pair) of overripe bananas.
Which means life was looking out for you in the most ah-mahz-ing way after all. (Who am I kidding…I enjoyed the free firework displays – especially at midnight when the entire skyline lit up and I counted 11 simultaneous “shows” all at once! 4th of July officially ruined. Although, worry not fellow compatriots, all can be saved with a few festive flags, a backyard barbecue, and my family/friends. )
Back to these scones.
Baking + hangover = ridiculously easy recipe. I mean I wasn’t going knead or roll, or pat, or shape anything today folks. In fact, scone recipes can be whipped up in a hurry, but they are also perfect if you want to make a simple but hearty brunch. The one, golden rule is that everything needs to be cold. Why? Because scones are like biscuits. (And life is like a box of chocolates.)
In the rest of this post, I thought I’d detail how I made these utterly delicious banana bread scones with cinnamon glaze, scrambled eggs, and bacon so that it all came together in perfect harmony (aka brunch).
It sounds like a lot of steps, but a) I have a tendency to ramble, and b) it’s really just a lot of opening and closing the refrigerator door…nothing very complicated.
If you just want the scones, I recommend making the dry mixture the night before and freezing it and placing your mashed bananas and your boxes of cream into the fridge so everything is very cold in the morning and you can just toss it all together in 5 minutes and have everything ready in 20. They really are THAT easy.
Otherwise, bring on the brunch!
HOW TO FLAWLESSLY COORDINATE BANANA BREAD SCONES + EGGS+ COFFEE + BACON:
Start by mashing a banana and setting it in the freezer for 15 minutes with a couple boxes of cream, while sifting together the dry ingredients and setting them in the fridge – in a metal mixing bowl. I would have chosen to set it in the freezer, but I don’t have the space. If you do, the colder the better.
Then I roasted a few almonds (at 350F for about 10 minutes, starting to check and give a quick stir at the five minute mark) and got to work prepping my scrambled egg ingredients – tomato, onion, scallion, pea tendrils, and jalapeno for good measure. Take out the almonds when they start smelling…toasted. (Not burnt. I accept no burn responsibility. Drink a cup of coffee if you’re one of those people so you’re alive enough to pay attention to your delicate little nuts. FYI, I’m not hating on you. I’m one of those people.) Let them cool. When you take them out of the oven, turn the heat up to 425F.
Take out the separate ingredients for the scones, “cut” the banana into the dry mix using a potato masher (or banana masher – oh the possibilities, people) and set in the fridge.
At this point, you can crush your almonds (food processor or knife). Toss ‘em in with the crumbly banana-flour mixture and back into the fridge (or the freezer for up to 20 minutes) we go. See? This is repetitive stuff…no extra brain power required.
Now, where were we? We can prepare the glaze, coffee, orange juice… and have our little minions set the table. The kids. I wish I had a team of the yellow ones though.
And then we can add the ice-cold cream to the scones! Stir until combined. Depending on the season (summer = hot = bad scone mojo) you may need to set it all back in the fridge for 10 minutes and use it as an excuse for another cup of coffee. Or as kitchen cleaning time, if you’re like me and don’t have a dishwasher. Worked perfectly.
So FINALLY grab a 1/8 measuring cup (1/4 will work fine too) and dip into the mixture, and drop a nice big scoop of that nicely chilled mixture onto a baking sheet lined with parchment paper.
Cook for about 15 minutes or until the tops are starting to get nice and golden brown on top. At this point, I made my scrambled eggs. Placed them in a serving dish and kept warm in my giant steamer…you could cover yours with a dish towel…they won’t be there long. I made bacon. Reheated the glaze for a few seconds, and drizzled it over the hot scones.
THEN we had breakfast. And now you should, too!
- Nutty Banana Bread Scones:
- 13.2 ounces flour (3 cups)
- 2 ounces (¼ cup) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 4 ounces (3/4 cup) almonds
- 2 ripe bananas
- 1 ½ teaspoons vanilla extract
- 12 ounces heavy cream (1 ½ cups)
- Cinnamon Glaze:
- ½ cup + 2 tablespoons confectioner’s sugar
- 2 tablespoons milk
- 2 tablespoons melted butter
- 1 teaspoon cinnamon
- Preheat oven to 375F or 175C.
- Lightly toast the almonds for 7-10 minutes or until aromatic (toasted). Be careful to stir about halfway through and to keep close eye on the nuts. They burn easily. Take them out and allow them to cool completely before chopping them. Turn the oven up to 450F or 235C
- Use cold ingredients – including a cold metal bowl if possible. (Option: Sift the dry ingredients together the night before and store in refrigerator or freezer overnight. )
- Mash the bananas and store them in the fridge until ready to use.
- Sift together the dry ingredients: flour, sugar, baking powder, and salt.
- “Cut” the banana into the dry mixture. It will be similar to cutting in butter and flour.
- Then incorporate the almonds.
- Next, pour in the vanilla and cold cream. Stir until combined.
- Optional: let chill in the freezer 15 minutes. (The colder the better – as long as they aren’t frozen. You still need to be able to scoop out the dough to make your scones.)
- Prepare a cookie sheet lined with parchment paper. Using a ⅛ measuring cup, scoop out a heaping cup full of dough and turn it onto your cookie sheet.
- Bake at 450F (230C) for 15 minutes or until the tops are golden brown.
- Meanwhile, prepare the cinnamon glaze in a small bowl by combining all of the ingredients and stirring until smooth. If it isn’t liquid enough when time to top scones, heat for about 10 seconds in the microwave and stir again before drizzling on top of the scones.
You can also double the glaze if you want your scones dripping in spiced, sugary goodness. The amount in the recipe was perfect for our family.