You know those days when nothing is going according to plan? When there are 400 chores to be done and more being created every moment and still nothing is going right?
Today was one of those days.
And that is 100% ok. Because the chores will always be there. There will always be laundry to be done or a shelf to be dusted, but today was my friends first 5k. And I wanted to be there to cheer them on. So, we dropped the chores and the work and drove down to be there to help them celebrate. I am so proud of them and can’t wait to see where they go from here! Totally worth ditching the chores.
Then, just about the time I could get back to the swing of things an unexpected bbq popped up and it was a fantastic opportunity to catch up with some friends. I can stress about that pile of paper work later. Right now is about letting go of the moments that are out of your control and enjoying the ones that matter.
And, when you get back to those chores and find some past due bananas on the counter, these banana bread scones with maple glaze are perfect for savoring those moments.
- 2 very ripe bananas
- 2-4 tbs milk, plus 2 tbs
- 4 oz plain low-fat Greek yogurt
- 2 1/2 cups flour
- 4 tbs sugar
- 2 teas baking powder
- 1/2 teas salt
- 1 teas cinnamon
- 4 tbs unsalted butter, cut into 1/4" pieces
- 1/2 cup chopped walnuts
- 1 tbs real maple syrup
- 1/4 teaspoon vanilla
- 1/4-1/2 cup confectioners' sugar
- In a bowl, mash the bananas with a fork to equal one cup (and add a bit of milk if needed to fill to one cup, or some more banana if you have another about). Mix in the Greek yogurt; Set aside.
- In another large bowl, whisk the flour, sugar, baking powder, salt, and cinnamon. With your fingers, work the butter into the flour mix until it resembles fine crumbs and no large pieces remain.
- Stir in the banana mixture until just combined. Fold in the nuts.
- On a piece of wax paper, lightly dusted with flour, form the dough into a 9" disk about 1" thick. Top with a light sprinkle of flour and another sheet of wax paper. Place in freezer for 30 minutes.
- Meanwhile, preheat the oven to 400 degrees F.
- When ready to cook, remove the top piece of wax paper, slice the dough into 8 equal pieces and slides each out a bit to give each piece some room to grow as it bakes. Place the dough, still on the wax paper, onto a baking sheet. Bake 25 to 30 minutes, until scones are a light golden brown.
- Remove from oven and let cool completely on a wire rack.
- Whisk the maple syrup, vanilla, and confectioners' sugar together to form the glaze. Add more sugar if needed to thicken. Drizzle over the scones.