Banana NOT Cookies—Scones!

Banana nut bread was one of the first recipes I've tried when I braved to bake for the first time. I'm still learning this mathematically meticulous science—yes, cooking is art, baking is science—but I do sometimes venture to mash up different recipes to make my own creations.

This time I've decided to make banana nut cookies. I merged the recipe of banana nut bread with a recipe for cookie and set off to bake them. Little did I know that I miscalculated flour and the size of the cookies—they came out of the oven looking like scones. And we liked them!

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Banana Nut {Not Cookies} Scones

WET:

1 cup brown sugar

2 sticks of unsalted butter, softened

3 over ripen bananas, mashed

(I cut a tip off and squeeze them like from the tube)

1 teaspoon vanilla extract

DRY:

3 1/2 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup chopped walnuts

1. In a bowl, beat together butter and sugar until creamy, add bananas and vanilla and mix it all well;
2. In another bowl, combine flour with soda and salt;
3. Add dry mixture to the wet and mix all until well combined (about 5 minutes on high). Then fold in the nuts;
4. Refrigerate the batter for few hours, overnight perhaps if you're want to bake the scones for breakfast;
5. Preheat oven to 350° F and line a cookie sheet with parchment paper or silicone mat;

Scoop on a prepared baking sheet, about 1˝ apart and bake in the preheated oven for 25-30 minutes or until the toothpick comes out clean.

I was a bit chewed up that the cookies didn't melt, but I gladly chewed the doughy scones up instead!