6tablespoonssalted butter*, diced into cubes, and stored in the freezer until ready to use
1/2cupuncooked rolled oats
1ripe banana, mashed
1cupheavy cream
Instructions
Preheat the oven to 450 degrees Fahrenheit and adjust the oven rack to the middle tier. Line a baking sheet with parchment paper or silicon mat.
In a food processor, pulse together the flour, sugars, baking powder, and cinnamon until uniform.
Add the butter and pulse until pea-sized pieces form.
Transfer the dough to a large mixing bowl and stir in the oats, banana, and cream. Mix with a rubber spatula until a sticky dough forms.
Turn the dough over into an 8” square cake pan and pat down to reach all corners and create the perfect square. Then, turn the dough back onto a floured counter top (or non-floured silicon mat) and cut the square into quarters. Then, cut each quarter in half, diagonally.
Transfer each wedge onto the prepared baking sheet, spaced 1-inch apart.
Bake for 12-15 minutes, rotating the sheet half-way, or until golden brown**.
Allow the scones to cool on the baking sheet for 10 minutes before transferring onto a cooling rack for another 5 minutes.
Notes
*If using unsalted butter, add 1/2 teaspoon salt into the flour mixture**I set my timer to 6 minutes, rotate, then set the timer for another 6 minutes. If the scones are not quite golden brown, then I set the timer for another minute and check again. I continue in this manner in 1 minute increments until truly golden brown.Storage Store in an air tight container for up to 7 days.Reheat The entire scone will become soft after storage. Re-Crisp the outside by heating the scone in a toaster oven for 5 minutes.