Monday, June 15, 2015

Banana Barley Scones

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It seems to be a fairly common predicament around here...what to do with all those ripe bananas? Maybe one should stop buying too many bananas? Well, if that doesn't seem to work for you, then we think you're really going to enjoy this recipe for Banana Barley Scones.  While banana bread is great, sometimes your taste buds are looking for something a little different. 

Banana Barley Scones made with Joseph's Grainery Barley Flour

As far as scones go, these are pretty simple and the whole family will love them.  Consider this banana bread all grown up.  We've definitely found a new favorite way to use up all those ripe bananas.

Banana Barley Scones
by Joseph's Grainery
Adapted from DietHood
PREP: 10 MINUTES
COOK: 15-18 MIN
Keywords: breakfast side dessert barley flour 
A new way to use up those ripe bananas.
Ingredients
  • 3 c Joseph's Grainery Barley Flour
  • ⅓ c sugar
  • 1 1/2 tsp baking powder
  • ½ tsp salt
  • 4 Tbs cold butter, cut into ¼-inch pieces
  • ½ c milk
  • 1 egg yolk, lightly beaten
  • 1 tsp pure vanilla extract
  • 1 c mashed banana (about 2 large bananas)
For the Glaze
  • 1 c powdered sugar
  • 1 tsp vanilla extract
  • 2 to 3 Tbs milk
Instructions
  • Preheat your oven to 400 degrees.
  • Grease a large, heavy baking sheet with cooking spray and set it aside.
  • In a large mixing bowl, combine flour, sugar, baking powder, and salt; mix until well combined.
  • Rub the butter into the dry ingredients with your fingers, or with a pastry cutter; rub until the mixture resembles fine crumbs.
  • Make a well in the center and pour in milk, egg yolk, and vanilla.
  • Add mashed banana.
  • Using a wooden spoon, combine all the ingredients just until the dough comes together.
  • Transfer the dough onto a lightly floured surface and knead the dough five times.
  • Flatten ball into a disk; cut dough-ball into 8 wedges or rounds.
  • Put all the wedges on the baking sheet, leaving about ¼-inch space between them.
  • Bake the scones for 15 to 18 minutes, or until golden brown.
  • Let cool for a few minutes and then transfer the scones to a wire rack.
  • In the meantime, make the glaze. In a small mixing bowl whisk together powdered sugar, vanilla and 2 tablespoons milk; whisk until smooth and combined. If the glaze is too thick, add 1 more tablespoon milk and whisk until smooth.

What are you waiting for?  Need some Barley Flour?

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