I can’t remember the last time I made scones. And I’m not sure why because these were faster than a batch of muffins and at least as delicious. As usual, I had blackened bananas on my counter. I also had blueberries in my freezer. Along with these scones this morning, I made my apricot chicken salad and iced tea with fresh mint from our yard (it’s the only herb my woefully brown thumb cannot kill) and I’ll share those recipes in a later post.
It was a gorgeous day, so Hannah and I packed up and headed to our favorite park for a picnic before her afternoon kindergarten began. I’ll miss these mornings when she’s in school all day next year! And by the way, the pearls were because she insisted on wearing them. Maybe I should sign her up for her subscription to Southern Living now…
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Blueberry Banana Scones
- 1 3/4 c. all-purpose flour
- 1/2 c. oat flour
- 1/4 c. white sugar
- 1 t. baking powder
- 1/2 t. baking soda
- 1/2 t. ground ginger
- 1/4 t. salt
- 1/4 c. unsalted butter cold and cut in 1/4-inch pieces
- 1/2 c. sour cream
- 1/3 c. mashed very ripe banana about 1 large
- 1 c. frozen blueberries
- Preheat oven to 350 degrees.
- In large bowl, whisk together flours, sugar, baking powder and soda, ginger and salt. Add cold butter and cut in with a pastry blender until mixture resembles wet sand.
- Mix together the mashed banana and sour cream in a separate bowl. Add to the butter and flour mixture and stir gently with a wooden spoon.
- Turn dough out onto a lightly floured surface and sprinkle the top with the frozen blueberries and a light sprinkle of flour. Gently knead the dough until it comes together and blueberries are mixed in. Dough will be crumbly. Use a bit more flour if too sticky.
- Use a light hand and press into a 7-inch disk. Gently cut into 8 wedges with a pizza cutter.
- Place cut scones evenly on a baking sheet lined with parchment paper or a silicone baking mat.
- Bake for 20-25 minutes, rotating pan once during baking time, until scones are lightly golden.