Me, Myself and a Scone
Editor Jill Melton takes Mother's Day into her own hands and makes her favorite banana yogurt scones.
I'm going to make myself my favorite scones for Mother's Day. My mom is miles away, so I can't make them for her—she'll have to settle for flowers from FTD. And sadly, I doubt baking is on my kids' agenda for the weekend,which leaves me to my own devices. I love these banana scones. They originally called for sourdough starter. But I discovered they were just as good with yogurt, (seeing that I can't seem to keep any sourdough starter alive), They're great with a cup of coffee and for some reason spell peace to me. Here's also a recipe for scones from Mother's restaurant in Portland and also some of the best scones we've had. Either way, have your own Maxwell House moment this Sunday with a scone, or your mom, if you're lucky enough to have her with you.
—By Jill Melton, Editor
Banana Yogurt Scones
2 1/2 cups flour
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons cold butter, cut into small pieces
1/2 cup plain lowfat yogurt
1/2 cup mashed ripe banana
1 teaspoon lemon juice
Preheat oven to 375F. Combine first 4 ingredients in bowl of a food processor. Add butter and pulse until mixture resembles coarse meal. Combine yogurt, banana, lemon juice and egg; mix well. Add to dry ingredients and pulse until just combined. Turn dough out onto a floured surface and knead lightly (about 5 times). Place dough on a baking sheet and pat into a 9-inch circle. Divide dough into 8-12 wedges, scoring but not slicing through dough. Sprinkle with turbinado sugar. Bake 15 minutes at 375F.
Perfect for snacking or with a cup of tea.
The crumbly Scottish biscuit is a perfect complement to strong, hot tea.