A couple weeks ago a friend and I stopped by Common Bond so she could get one of the healthy-ish scones, but it was late afternoon and they were completely out of all of their scones. Of course she was devastated, almost inconsolable, so I put together this recipe for not really healthy scones but it does have bananas and sourdough discard so that’s something.

Ingredients

2 1/3 cups (276 g) All Purpose Flour

1/3 cup (67 g) sugar

3/4 teaspoon salt

1 tablespoon baking powder

8 tablespoons (113 g) cold butter

1 cup chopped toasted pecans

1 cup chocolate chips

1/2 cup (100 g) sourdough discard

2 overripe bananas

2 large eggs

1 teaspoon vanilla extract

1/2 teaspoon almond extract

generous 1/4 cup (63 g) heavy whipping cream

2 teaspoons milk (or cream)

2 tablespoons turbinado sugar

Instructions

• Whisk the dry ingredients together in a large bowl, then work in the butter as if for pie dough until the mixture is crumbly. It doesn’t need to be consistent. If you have warm hands use a pastry cutter but otherwise you can use your hands. (If you’re not sure if you have cold extremities, a good way to test it is during winter to put your feet on someone’s back when they’re not paying attention and see if they freak out). Mix in the nuts and chocolate chips.
• In a separate mixing bowl mash the bananas then whisk together the discard, eggs, extracts and whipping cream. Add to a well in the middle of the dry ingredients and stir together until just combined. This dough will be a bit wetter than the average scone dough because of the bananas.
• Scrape the dough out of the bowl onto a baking pan with parchment paper and flour (or just flour. Or silpat and flour), divide it in half and pat it into two rounds, about 1/2 to 1 inch thick.

• Slice the rounds into 6 or 8 wedges, depending on if you’d like 12 medium scones or 16 small scones. Brush with milk and sprinkle with the turbinado sugar before separating the wedges so they will bake without touching each other.
• If you have space place the scones in the freezer for 30 minutes while you preheat the oven to 425. Bake in the upper third of the oven for 20-25 minutes until golden brown.

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