Don’t worry. I haven’t gone off the rails and reverted to unhealthy food after all the promises I have made for the month of January. But I really, really needed a baked good. I really did, so I put fruit in it and called it good.

I have actually been sick this week. Like the icky stomach flu kind that we shall not discuss further on a food blog kind. I am very off my game and nothing sounds good to me. Except for these scones. Banana scones.

I love banana baked goods- but didn’t have the patience for banana bread. Plus I’ve had scones on the brain. (I find that happening a lot lately… ) So I just added mashed banana to my breakfast scones and created a comforting and incredibly tasty treat for myself.

These are so tender and only subtly sweet and spiced and they make your house smell like complete heaven. I also highly recommend them with a slather of nutella. And now, if you will excuse me I would love to do nothing more than crawl into my sweats and sleep the weekend away. (ha! I’m sure my 3 and 5 year olds will totally let me do that, right?)

To make these banana scones, this is what you do:

Preheat the oven to 400 degrees, and prepare a sheet pan with a silpat or parchment paper. In the bowl of a food processor, combine the dry ingredients.

Pulse in the cold butter to a coarse crumb.

In a separate bowl combine the banana, heavy cream and egg and mix them together well. Add the wet ingredients to the dry ingredients.

Pulse until the dough comes together well.

Turn out onto a floured surface and gently form into a disc. Slice into 8 scones.

Put the scones on the prepared sheet pan and rub the top of each with some of the heavy cream, and then sprinkle with sugar.

Bake the scones at 400 degrees for 10 minutes. Let cool and Enjoy!