Me, Myself and a Scone

Baking, Breakfast, Featured Article, Recipes, Special Occasions
on May 6, 2011

I'm going to make myself my favorite scones for Mother's Day. My mom is miles away, so I can't make them for her—she'll have to settle for flowers from FTD. And sadly, I doubt baking is on my kids' agenda for the weekend,which leaves me to my own devices. I love these banana scones. They originally called for sourdough starter. But I discovered they were just as good with yogurt, (seeing that I can't seem to keep any sourdough starter alive),  They're great with a cup of coffee and for some reason spell peace to me. Here's also a recipe for scones from Mother's restaurant in Portland and also some of the best scones we've had.  Either way, have your own Maxwell House moment this Sunday with a scone, or your mom, if you're lucky enough to have her with you.

—By Jill Melton, Editor

Banana Yogurt Scones

2 1/2 cups flour

1/3 cup sugar

2 teaspoons baking powder

1/4 teaspoon salt

6 tablespoons cold butter, cut into small pieces

1/2 cup plain lowfat yogurt

1/2 cup mashed ripe banana

1 teaspoon lemon juice

1 egg

turbinado sugar

Preheat oven to 375F. Combine first 4 ingredients in bowl of a food processor. Add butter and pulse until mixture resembles coarse meal. Combine yogurt, banana, lemon juice and egg; mix well. Add to dry ingredients and pulse until just combined. Turn dough out onto a floured surface and knead lightly (about 5 times). Place dough on a baking sheet and pat into a 9-inch circle. Divide dough into 8-12 wedges, scoring but not slicing through dough. Sprinkle with turbinado sugar. Bake 15 minutes at 375F.