Banana Nut Scones

"Rock Cakes", "Fat Rascals",  and "Singing Hinnies".  No, I am not referring to different rock band names.  To my surprise (and I'm sure to yours), these are names that some people use to refer to what we know as "Scones".  I don't really know who these people are, but apparently they exist~ at least according to Wikipedia.

Whatever you call them, they are good.  You know the saying, "a rose by any other name wouldn't smell as sweet"..?... pretty sure that doesn't apply to scones.  Even if you do call them "Singing Hinnies" ~ although strange, they will still taste equally sweet.

This particular recipe strays a bit from my usual scone format.  Typically scones are made with buttermilk or my personal favorite ~ heavy cream :)  These scones, however, use sour cream.  The result is a lighter and fluffier version. 

The other thing I like about these is they aren't overly sweet~  Even with the brown sugar glaze drizzled generously on top.

Banana Nut Scones:
adapted from thekitchn.com

(makes 8 scones)

2 very ripe bananas, mashed
2-4 Tbl. half & half or whole milk
1/2 cup sour cream
1 tsp. vanilla extract
2 cups all purpose flour
1/2 cup old fashioned rolled oats
4 Tbl. sugar
2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
4 Tbl. unsalted butter- grated or cut into small cubes
1/2 cup chopped walnuts

Brown Sugar Glaze:

1/4 cup packed dark brown sugar
1/2 cup powdered sugar
pinch of salt
2-4 Tbl. half and half

Mash the bananas, and add enough half and half or milk to equal 1 cup.  Stir in the sour cream and vanilla and set aside.

In a large bowl, whisk together the flour, oats, sugar, baking powder, salt, and cinnamon.  Cut in the butter with your fingertips or a pastry cutter until crumbly and little bits of butter remain.  When the heat from the oven hits these bits of butter, they produce steam, which creates a flaky and tender texture.

Stir the banana mixture into dry ingredients, along with the walnuts.  Stir to combine.  Dough will be on the wet side.  Turn out onto a lightly floured surface and pat into a flat disc, about 1" high.  Cut into 8 triangles.

At this point you can freeze your scones, or place on greased baking sheet and chill in fridge for at least 30 minutes to firm up.

Bake at 375 degrees for 25-30 minutes or until firm to the touch and golden brown.

Cool slightly and drizzle with brown sugar glaze (below)

For the glaze:

Simply mix the ingredients in a small bowl until proper drizzling consistency.  Add more half and half or powdered sugar as needed.