I know some of you will read the title and think, what? But I’m hoping there will be a few of who out there who will remember Raffi’s Bananaphone, and its Internet legacy. Not that I’m a crazy Raffi fan… I just wanted to do something cute with Banana and Scone, and this popped into my head right away. It’s amazing the crap our memories carry around without us realizing it.
I also know some of you (the die hards) might read this recipe and think, what, another scone recipe? If this is the case, there are three things I feel I must point out:
- You can never have too many scone recipes because scones are generally made in the morning, when our pre-coffee/tea powers of concentration are not quite – how shall I put it – at their peak. So, it seems prudent to offer up of tried-and-true variations so that you can make scones with whatever you have on hand with the minimal amount of thought.
- Really, I’ve only posted 2 others posted (but there are zillions more in my head)
- You can never have too many scone recipes. It’s worth repeating: scones are that amazing. These are particularly yummy because they’re kind of tropical – you can’t go wrong with tropical flavours in the summer.
Let’s get this scone-show on the road!
- 1 cup unbleached white flour
- 1.5 cups whole wheat flour
- 1 tbsp baking powder
- 2 tbsp organic sugar cane
- 1/2 tsp salt
- 1/2 cup wheat germ
- 1/2 cup vegan “butter” (because of the bananas you can likely get away with less – like maybe 1/4 cup – but I haven’t tested this theory yet. I’ll post the results when I do)
- 2 overripe bananas
- 1/4 cup orange juice
- 1 cup fresh blueberries
Preheat the oven to 450 degrees F, and lightly grease a baking sheet. In a large bowl, mix the first 6 dry ingredients together. Once they are well mixed, cut in the butter with a fork or a dough blender until the butter chunks are roughly pea-sized. In a separate bowl, smash up the bananas, and add the orange juice. Incorporate the blueberries, then add this mixture to the dry stuff. The best results come from using your hands, so get in there and gently knead the ingredients together until the dough forms a ball. Keep some flour on hand to help dry out the dough if it gets too wet (just rub some on your hands every once in a while). Now grab a small handful of dough, roll it in a ball then flatten it so that it makes a burger patty shape (veggie of course). Place it on the baking sheet and work your way through the rest of the dough. Pop the sheet in the oven for 15-20 minutes, depending on how huge you made them, or until they turn golden on top. Cool for a few minutes then serve with a bit of butter or orange marmalade.