Banana walnut scones with a maple glaze and chocolate chips for the wife.

It's a semi lazy Sunday and I decided to bake some scones before I tackle making dinner tonight. I asked Leslie if she wanted blueberry cranberry again and she yawned, said I should come up with something new.

I get it, I was just wanting to use up the frozen blueberries in the freezer and save myself a trip to the store. But it got me to thinking; I have made a lot of scones, peach scones, nectarine scones, ginger scones, apple scones, strawberry scones, cranberry scones, blackberry scones, ollalaberry scones, raspberry scones, bacon scones, just what the heck was left?

And then it hit me, I had never made banana scones before. Did such a thing even exist? Actually, after looking, there are quite a few recipes for banana scones out there and many cooks say it is their best scone.  Evidently, people like bananas a whoIe bunch. I amalgamated two recipes I found that deviated substantially from anything I have ever made before.

I went to Northgate and bought two kinds of mini mexican banana, one called a burro, or donkey banana. I bought their bananas last week and they are super sweet and better than you can get at a gringo supermarket.

The recipe did not call for cream or half and half as it usually does and I substituted Greek yogurt. This was supposed to make it less runny. I added more flour and baking powder than usual.

I mashed the bananas with a fork and then added the egg, vanilla and yogurt with just a touch of cream and used my mixer to get it smooth, then popped the mixing bowl in the freezer while I worked the dry ingredients.

It also called for an extra tablespoon of the frozen butter which I grated into the dry mix after adding the walnuts. I omitted any white sugar and added two kinds of brown but kept it fairly light since my yogurt had honey in it.

I plopped it on my silicone sheet and started cutting out the scones, adding chocolate chips to Leslie's,  who is an unrepentant chocoholic. Popped it in the 375 oven for 22 minutes and voila!

I took a sautee pan and melted two tablespoons of butter and the rest of the pure maple syrup I had on hand, about a quarter cup. Need to restock or I will catch it from my spouse. I then whisked the bubbly mixture with confectioner sugar and drizzled it over my cooling scones.

I made thirteen but think round numbers sound better so I ate lucky # 13 to give the bake my seal of approval and make things square.

They are certainly delicious, the icing is killer. These will not last long. I am your banana mana.