Sunday, February 6, 2011
Banana, peanut butter, chocolate chip scones
One of my favorite places to go with friends is Alice's Tea Cup. I've been going with my bestie Ducky since 2007. I've since been taking all of my friends and family there to experience the delight of Alice's. Now, those of my family and friends that live out of town always demand to be taken there when they are visiting me (and I of course am more than happy to have an excuse to go myself). If you go, the thing to order is the two scones and a pot of tea combo. It's what I almost always get. And the bakers are always switching up the scone special of the day (although, buttermilk, pumpkin, and ham & cheese are on the menu every day).
A year ago, the bakers at Alice's served up a scone that blew my mind! It was the Banana, peanut butter, chocolate chip scone. And it was AMAZING! And then, oh then the owners of Alice's Tea cup went and published a cookbook. I was in heaven, and I've browsed the pages of this cookbook over and over again. Though thrilled, I was so sad when I realized that the amazing banana, peanut butter, chocolate chip scone didn't make it into the cookbook ... but there was a banana and butterscotch recipe that I adapted to bring you these perfectly wonderful scones. I hope you enjoy!
3 cups flour
1/3 cup sugar
1/2 tsp baking soda
2 1/2 tsp baking powder
3/4 tsp kosher salt
1 1/2 unsalted butter
2 bananas - sliced
1/2 cup gharidelli 60% chocolate chips
1/2 cup hersheys peanut butter chips
3/4 cup buttermilk
1/2 cup buttermilk (reserved)
1 tsp vanilla
1/4 cup heavy cream (for brushing)
1/4 cup raw sugar (for sprinkling)
Smuckers Raspberry Preserves
Alice's Unclotted Cream
1. Preheat oven to 400 F
2. Combine flour, sugar, baking soda, baking powder and salt in a large mixing bow.
3. Grate the cold butter. Then work into the dry mixture w/ your hands until it has the consistency of fine breadcrumbs.
4. Add banana slices, chocolate chips, and peanut butter chips -- gently combine in flour mixture so that they are evenly distributed and the bananas are coated.
5. Add 3/4 cup buttermilk and vanilla to the flour. Gently turn the mixture (DO NOT KNEAD!) until everything is damp, but not sticky. Add some of the reserved buttermilk to get the right consistency (I would use about 1/4 cup, but it depends on how moist/dry you like your scones to be).
BE VERY CAREFUL TO NOT MIX - OTHERWISE THE SCONES WILL BE TOUGH
6. Gather and place the mixture on a floured surface. Pat the dough into a disk and flatten until about 1.5 inches thick. Use a cup and cut out as many scones as you can. Place onto a cookie sheet lined with parchment paper or a silimat.
7. Gather remaining dough and repeat step 6 until all dough is used. Be careful to not over work the dough or it will get tough.
8. Brush the top of each scone with a little cream so that sugar will stick.
9. Sprinkle the top of each scone with a little raw sugar.
10. Bake for about 15 minutes. BE CAREFUL TO NOT OVER BAKE, otherwise the scones will be dry. When in dough, take the scones out of the oven and let cool. Test a scone to make sure it is done. If it isn't, pop it back into a pre-heated oven for another 5 minutes.
11. Serve with Smuckers Raspberry Preserves (very important that they be preserves) and Alice's unclotted cream.