It’s not everyday I come across a food blog that makes me want to go into the kitchen and try every single recipe on the site, I am really glad to have found anjasfood4thought it’s a lovely blog that is full of healthy recipes, desserts mostly sweetened with dried fruits and agave nectar and lots and lots of whole grains.
I have been experimenting with scones lately and all the recipes I have tried so far have 6-8 tablespoons of butter as the first ingredient, not this banana cranberry scone though. I should mention that these are not your traditional, flaky coffee shop scone but they are very good nonetheless. I made a few minor changes, the main ingredient is spelt flour; it has two bananas which provide most of the moisture and sweetness, an egg to bind everything together and give some volume, just a tablespoon of olive oil, some cinnamon and dried cranberries. In the time it took to preheat the oven to 400F, the scones were mixed and shaped. By shaped I mean transferred onto a baking sheet using two spoons. I was really pleased with the results and will definitely make them again.
- 1 1/2 cups spelt or whole wheat flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 cup dried cranberries
- 1 egg
- 1 tbsp olive oil
- 2 large, ripe bananas, mashed
Preheat the oven to 400°F. Line a baking sheet with parchment paper. In a bowl, combine the dry ingredients. In another bowl, combine beaten egg with olive oil and mashed bananas. Pour wet ingredients onto dry ingredients and stir until just combined. The batter is pretty wet. Using two spoons or your hands, place 6 mounds on the baking sheet. Bake for about 15 minutes or until golden brown.