Banana Chocolate Chip Oat Scones with Maple Glaze

I love pumpkin scones, but these babies got me hooked.  I was experimenting one morning in a rush to figure out a scone recipe...something different...to share with some prospective clients. I really enjoyed the outcome, so the next day I made some more since I gave the first batch away.  At first, I did worry it would be a bit much, but no...not too much.  Just right!

Ingredients:

1 2/3 cup all-purpose flour

1/4 cup sugar

3/4 tsp. cinnamon

1 tbsp. baking powder

3/4 tsp. baking soda

1/2 tsp. salt

1 1/3 cup oats

1 1/2 stick colder butter, cut into small pieces

1 cup mashed bananas

1/2 cup chocolate chips

Glaze:

1 cup powdered sugar

1-2 tbsp. maple syrup

Directions:

Mix dry ingredients together in a bowl. Add the oats. Cut in butter with a pastry blender. Then mix in the bananas, and then the chocolate chips.

(At this point, you can choose to freeze the dough, which is recommended for best texture. If you choose to freeze it, pat the dough into a 10" round, and cut into 12 wedges.  Wrap each wedge individually and freeze. There is no need to thaw the next day.  Just place them on a parchment lined cookie sheet and bake.)

Preheat oven to 425 degrees. Using the same instructions above, pat into a round and cut into wedges.  Place the wedges on a parchment lined cookie sheet and bake 14-16 minutes.  Drizzle with maple glaze.



Pumpkin Scones with Double Glaze

Scones are scrumptious, and I have a wonderful recipe to share. At the time of night (9:20 pm feels like midnight to me tonight, friends), I don't have any fun or humorous stories to share. Just a recipe, so here you go!

Ingredients:

2 cups all-purpose flour

7 tbsp. sugar

1 tbsp. baking powder

1/2 tsp. salt

1/2 tsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. cloves

1/4 tsp. ginger

6 tbsp. cold butter, cut into small chunks

1/2 cup pumpkin (Libby's is fine)

3 tbsp. half & half

1 egg

Milk Glaze:

1 cup powdered sugar

2 tbsp. milk

Spice Glaze:

1 cup plus 3 tbsp. powdered sugar

2 tbsp. milk

1/4 tsp. cinnamon

1/8 tsp. nutmeg

pinch of ginger

pinch of cloves

Directions:

Combine dry ingredients in a bowl.  Cut in butter with a pastry blender. In a separate bowl, whisk together the pumpkin, half & half, and the egg. Once incorporated, fold into the dry ingredients.

(At this point, if you do not want them the same day, it is best to freeze the dough overnight to help create a better texture.  If that is what you want to do, pat the dough into a 10" diameter round about 1/4" thick and divide into 12 equal wedges.  Wrap individually and freeze.  No need to thaw when you are ready, just place on parchment lined cookie sheet and bake.)

Preheat oven to 425 degrees. Pat the dough into a 10" diameter round about 1/4" thick and divide into 12 equal wedges. Place on parchment lined cookie sheet and bake for 14-16 minutes. Spread milk glaze over top and drizzle with spice glaze.