Roasted Banana Ricotta Scones

I enjoy scones very much.  Bananas too.  Especially when they’re roasted.

Since neither Luke nor myself drinks milk, I tend to buy it a quart at a time.  Sometimes I use it quickly, other times not so quickly, and when it’s all used up and I can’t make muffins or pancakes, scones are my go-to breakfast.

Though I might have planned to make scones anyway and intentionally used the milk in other things.  Yes…I plan out how I use milk.  Is that weird?

Sometimes I forget what month it is and accidentally buy milk that expires in 3 days.  An entire fridge shelf devoted to pudding usually ensues. Luckily, this was not one of those weeks (or unluckily).

These scones are more like sweet drop biscuits that traditional scones, since you spoon out the batter instead of forming a dough and cutting rounds or triangles from it.

They are softer than traditional scones too, somewhere between scone and muffin, and I liked it.  I didn’t like that the glaze was wayyy too thick.  It was like sweeter peanut butter, so I opted to eat it with a spoon rather than spread it on the scones, except for the one in the pictures.  If you make it, I would suggest adding milk a little at a time until it thins to your desired consistency.

Roasted Banana Ricotta Scones

Adapted from Mississippi Kitchen

Makes about 12 scones

For the scones:

3 bananas, sliced

2 Tbsp melted butter

2 Tbsp light brown sugar

2 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp salt

1/3 cup light brown sugar

1/2 cup (1 stick) cold butter, cut into small pieces

2 large eggs
1 cup ricotta cheese

1 egg, beaten

For the glaze:

1/4 cup peanut butter

2 Tbsp butter

1/2 cup powdered sugar

1/4 tsp vanilla

milk as needed

Preheat oven to 350 degrees.  Place bananas in a medium baking dish. Drizzle with the melted butter and sprinkle with the brown sugar and bake for 30 minutes, stirring occasionally, until bubbly and caramelized.  Let cool.

Increase oven temperature to 375 degrees. Spray 2 large baking sheets with nonstick cooking spray or line with silicone mats.  In a large mixing bowl, stir together flour, baking powder, salt, and light brown sugar.  Cut in butter, using fingertips or pastry cutter, until mixture resembles coarse crumbs.

In a medium bowl, beat together 2 eggs, the ricotta cheese, and the roasted bananas with a handmixer until mixed.  The mixture will be lumpy.  Add banana mixture to the flour mixture and stir by hand until just combined

Drop dough into 12 equal mounds on baking sheets, spacing about 2 inches apart.  Brush tops with the beaten egg.   Bake 25-30 minutes or until golden brown.

About 5 minutes before scones come out of the oven, make the glaze.  Place the peanut butter and butter in a small heavy saucepan over medium heat, stirring often until melted and smooth.  Remove from heat and whisk in the powdered sugar and vanilla until smooth.  Add milk gradually and stir until the glaze thins out.

When scones come out of oven, place them on a wire rack over a baking sheet.  Drizzle with the glaze and serve.

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2 Comments on “Roasted Banana Ricotta Scones”

  1. These look so good! I am opening a bed and breakfast in Virginia so I am always looking for some good recipes! Thanks!


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