A morbid thought, and a sweet scone.

For a moment today, as I reviewed my overwhelmingly popular facebook wall, I had a thought. Bear with me, it’s not a pleasant one, but a real one.

Between the wall posts, text messages, emails and snail mail, there was definitely no lack of love and comfort on the first day of my 26th year.

As I baked these deliciously awesome scones, I had mtv’s real world on in the background. Maybe it was the deadly combination of fragrant cinnamon mixed with the warmth of the brown sugar glaze, or maybe it was the wealth of pathetic conversation from emotionally unstable drunken idiots, that this thought came to my mind…

I wondered, for a brief second, that if I died, if all of those people who took the moment to write happy birthday on my wall, would take an hour to come to my funeral. I reflected on the notion that I only write happy birthday on select walls, and that I might be taking this birthday wishing notion a little too seriously.

Then I stopped thinking, kept eating, and figured, who cares, I’ll be dead!

And with the introduction of this recipe to my repertoire, it just may be  death by brown sugar glaze….


Banana Bread Scones with Brown Sugar Glaze
Makes 8 scones

Adapted from theKitchn.com

2 very ripe bananas (about 8 oz or 1 cup once mashed)
1 (6 oz) plain yogurt, whole or 2%
2 1/4 cups (12.5 oz) whole wheat pastry flour
4 tablespoons (1 1/2 oz) granulated sugar
2 teaspoons baking powder
1/2 teaspoons salt, and Vanilla!
1 teaspoon cinnamon
4 tablespoons (2 oz) unsalted butter

1/2 cup chopped walnuts (optional)

For the glaze:

1 tablespoons (1 oz) salted butter
2 tablespoons (1 oz) milk, whole or 2%
1/4 cup (2 oz) packed brown sugar
1/4 teaspoon vanilla extract
1/4-1/2 cup (2-4 oz) confectioner’s sugar

Mash the bananas and then add enough milk to make one total cup (if necessary). Stir in the yogurt and set aside.

Whisk together the flour, sugar, baking powder, salt, and cinnamon in a large bowl. Cut the butter into several pieces. Work it into the dry ingredients using a fork, pastry cutter, or your finger tips until there are no pieces of butter larger than a pea.

Pour the banana-yogurt mixture into the bowl with the flour and stir just enough to incorporate all of the flour. Fold in the walnuts, if using. This will make a fairly wet dough.

Preheat the oven to 400°F.

Slice the scones into eight wedges and pull them apart a little to give them some room to expand. Bake for 15-20 minutes, until the scones are firm to the touch and turning golden-brown on the edges. Cool completely and cut apart any scones that baked together with a sharp knife.

To make the glaze, melt the butter and the milk in the microwave for 30 seconds. Add the brown sugar and vanilla, and stir until the sugar has melted (heat for an additional 30 seconds in the microwave if necessary). Whisk in the confectioner’s sugar, starting with 1/4 cup. Add more confectioner’s sugar if desired to make a thicker glaze.

Just before serving, drizzle the glaze over the scones. The glaze will harden after setting for a minute or two, and can be served right away or packed for a later snack. The glaze can make the scones a bit sticky if kept for longer than a few hours, so store any scones to be eaten later un-glazed. Extra un-glazed scones can also be frozen and re-heated in a microwave or toaster oven.


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