Happy November, everyone! Rabbit, rabbit! I hope that you are all having a wonderful start to this wonderful month - I am looking forward to all of the amazing things that this month holds (Josh's birthday, Thanksgiving, and seeing family - to name a few!). And, I thought it would be great to start off the month with a delicious treat - Pumpkin Banana Chocolate Chip Scones.
Oh yes, these are as incredibly amazing as they look, and bonus!, they are so easy to make! I adapted this recipe from Gina's Skinnytaste, and although I didn't add that much fat and "unhealthy" into the recipe, I changed it enough to certainly no longer warrant any title of "skinny" to them. Here are the ingredients you'll need:
2/3 cup buttermilk
1/4 cup sugar
2 tsp vanilla extract
1 large egg
3 cups flour, divided into 2 cups and 1 cup, plus flour for surface kneading
1 tbsp baking soda
1/2 tsp salt
3 tbsp cold butter
3/4 cup milk chocolate chips
1/2 15 oz. can of pumpkin
2 bananas, mashed
1 egg white, lightly beaten
1 tbsp sugar
baking spray, parchment paper and cookie sheet
First, turn the oven to 375 degrees. Lay out parchment paper over a cookie sheet and spray with baking spray. Then, mix together, 2 cups of flour, baking soda, and salt with a whisk.
Add in the chilled butter and cut it into the flour mixture.
In a separate bowl, mix together the buttermilk, vanilla, 1/4 cup of sugar and 1 large egg.
Stir the milk mixture into the flour mixture until combined. Then, add in the chocolate chips, mashed bananas, and pumpkin. (Note: I'm sorry that mashed banana is not very attractive.)
You will notice that the batter is very runny. Now, add your remaining cup of flour, a little at a time, stirring as you go. You will notice your scone batter begin to firm up. It will not get perfectly firm, but do not add more flour to the batter, you don't want to overload it.
Turn the dough out onto a floured surface (your countertop, presumably) and knead a few times. The dough may be sticky - feel free to cover your hands with flour in order to handle the dough. Then, transfer to your greased parchment paper.
Brush your egg white over the top of the scone batter, and sprinkle with 1 tbsp sugar.
Bake in the oven for 18-20 minutes, or until browned. My oven tends to take a bit longer to bake and so I kept it in the over for 25 minutes. After the 18 minute mark, make sure to keep watch over the scones to ensure that the don't burn. Once browned, take the scones out of the oven, slice into 12 slices, and serve warm.
These also go wonderfully with butter or cream cheese, and make a great accessory to Sunday (or Hurricane Monday) brunch. The milk chocolate, banana and pumpkin are the perfect complements to one another - making this a perfect, flavor-filled breakfast.