Welcome to Natasha's Creative Confections! If you have stumbled upon this blog page, then you're in for a real treat! One of my favorite things to do is bake. If you choose to read on you will find pictures and recipes of some of the fabulous treats that I have created. So take a look around and enjoy!
Tuesday, October 30, 2012
Banana Oatmeal Nutmeg Scones
Fresh from the oven...mmm....smells like fall again with these babies that are tasty served warm and with/without jam on the side!
I had a banana I needed to use and found this recipe in one of my baking cookbooks. Very simple to make and they smell so so good!
-1 large egg
-1/2 c. cold buttermilk
-1 2/3 c. all-purpose flour
-1 1/3 c. old-fashioned oats
-1/3 c. sugar
-1 Tbsp. baking powder
-1/2 tsp. baking soda
-1/4 tsp. salt
-1/4 tsp. nutmeg
-1 stick plus 2 Tbsp. cold unsalted butter, cut into small pieces
-1/2-1 whole banana, cut into small pieces
1. Center a rack in the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper or a silicone mat.
2. Stir the egg and buttermilk together.
3. Whisk the flour, oats, sugar, baking powder, baking soda, salt and nutmeg together in a large bowl.
Drop in the butter and, using your fingers, toss to coat the pieces of butter with flour.
Quickly, working with your fingertips, cut and rub the butter into the dry ingredients until the mixture is pebbly. You'll have pea-sized pieces, pieces the size of oatmeal flakes and pieces the size of everything in between--and that's just right.
4. Add the chunks of banana to the dough. Pour the egg and buttermilk mixture over the dry ingredients and stir with a fork just until the dough, which will be wet and sticky, comes together. Don't overdo it.
5. Still in the bowl, gently knead the dough by hand 8-10 times.
Turn the dough out onto a lightly floured work surface and divide it in half. Working with one piece at a time, pat the dough into a rough circle that's about 5 inches in diameter, cut it into 6 wedges, and place on the baking sheet.
6. Bake for 12-20 minutes, or until their tops are golden and firmish. Transfer to a rack and cool for ~10 minutes before serving, or wait for the scones to cool to room temp.