Would you believe me if I told you I was virtually unpacked? Well I am! Thanks to great movers, Michelle’s task master ways, and Jackie’s kitchen stacking skills, all the boxes were unpacked, the cardboard smashed and taken downstairs. There is no way I could have done it with out them!
Yesterday I got up and rearranged my bedroom furniture because the bed felt like it was in a weird location; now it feels right! The kitchen needed a little rearranging and Dean came over to help set up my internet/TV. Decorations are not up, but with time and inspiration they will be up soon. As things start to look cute and lovely I’ll try to post pictures to the What I Learned series.
The strangest thing about moving so far has been adjusting to a new grocery store. I knew Key Foods like the back of my hand and it’s frustrating wandering the aisles. Plus, Waldbaums doesn’t seem to carry Kind bars – my breakfast staple.
I made these scones right after Thanksgiving as a little snack for myself. They were a lovely snack on my flight back to New York after my Michigan weekend. These scones are not dry at all and are filled with goodies. There is plenty of banana flavor and lots of chocolate and walnut goodness. Sometimes scones can be not-so-good; I promise you, these are not those!
One Year Ago – Vanilla Pudding Shots
Banana Nut Chocolate Chip Scones
Adapted from How Sweet it is
Yield – 8 scones
1 1/2 cups + 2 tablespoons flour
2 1/2 tablespoons brown sugar, loosely packed
1 1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon cinnamon
6 tablespoons unsalted butter, cold
1/3 cup buttermilk (or squirt of lemon juice + enough milk to make 1/3 cup, let sit 2 minutes)
1 teaspoon vanilla
1 ripe banana
scant 1/2 cup chopped walnuts
scant 1/2 cups mini chocolate chips
1/4 cup powdered sugar
2 teaspoons milk
extra walnuts & chocolate chips to sprinkle on top, optional
- Preheat the oven to 425 ˚F and line a cookie sheet with parchment paper.
- Whisk together the flour, brown sugar, soda, powder, salt, and cinnamon in a large bowl.
- Cut the butter into pieces and add to the flour mixture.
- Use your fingers to massage the butter into the flour. Keep mixing until the flour and butter are combined in coarse crumbs.
- Mash the banana into the buttermilk and stir in the vanilla. Make a well in the flour mixture and pour the banana/buttermilk mixture in the middle.
- Use a fork to combine the ingredients. Stir in the walnuts and chocolate chips.
- Turn the mixture onto a floured surface and knead together lightly.
- Push the mixture into a 6” circle and cut into 8 pieces.
- Place the pieces on the baking sheet and bake for 12 minutes or until the scones just begin to brown.
- Let cool completely on a wire rack before glazing.
- Make the glaze by stirring together the milk, powdered sugar, and vanilla until smooth. If you like a lot of glaze, double the amounts.
- Spoon the glaze over each scone and sprinkle with walnuts and chocolate chips.