BANANA BREAD SCONES

BANANA BREAD SCONES – Mashing up bananas for bread I suddenly remembered these banana bread scones from theKitchn. Even though I had my heart set on banana bread an inner debate ensued over whether I should make the scones instead. I’m so fickle.

Banana bread. . . Banana bread scones. . . Cinnamon Girl Recipes. . . Cinnamon Spice & Everything Nice. . . See where I’m leading you?

Finally, I settled on the scones. The scones that want-a-be-banana-bread. Talk about a major identity crisis. I’ve had one for months now. Maybe you noticed.

Well into my 4th year of blogging I thought a name change would precipitate change, encourage growth, creativity and breathe new life into my blog. Silly me for thinking a name change could do all that for me. Those things come from the inside out, you can’t see them. Duh.

Nothing felt right. The name didn’t excite me the way I wanted it to. I wasn’t suddenly hit with a thunder-cloud of inspiration. I felt stale and boring. Like the ends of a loaf of old white bread. The slices nobody wants.

Then, suddenly, after months, the thunder bolt I was waiting for did hit. Just not in the way I intended. Changing my name back to Cinnamon Spice & Everything Nice, the name this blog was born with, was the only thing that felt right in a long time.

Seeing my name back on the banner lifted a huge weight off my shoulders. I was back where I belong. I will never. Ever. Change. My. Name. Again. That’s a promise.

As for the scones, they have all the charm of banana bread with the craggy texture of a scone. With their delectable brown sugar glaze they have so much more to offer than common banana bread.

They’re banana bread dressed to the nines. Better make a double batch.

Ingredients

• 2 large, ripe bananas (about 1 cup mashed)
• 4 tablespoons milk
• 1/2 cup plain yogurt or sour cream
• 1 teaspoon vanilla extract
• 2 + 1/2 cups all-purpose flour
• 4 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoons salt
• 1 + 1/2 teaspoons cinnamon
• 4 tablespoons unsalted butter
• 1/2 cup chopped walnuts, optional
• For the glaze:
• 1 tablespoons salted butter
• 2 tablespoons milk