No.14: Chocolate Cream Cheese Scone with Banana Ice Cream
Occasionally, I can be very grumpy in the morning. I’m sure I’m not the only one. One morning, I seriously was in a foul mood. I left for work without saying “I love you” to Mad Scientist. By mid-morning, I was feeling uncomfortable just because I should have at least told him I loved him even if my morning was worse than my hair-do.
A night before, I secretly (not so much, but…) froze very ripe bananas with an intention to make one ingredient banana ice cream. At that time, I was simply trying to serve this better-than-ice-cream banana for dessert. It’s creamy, no added sugar, and no one would know there was no cream in it. Of course, I didn’t stop there and made tiny scones to go with it.
Funny how things work, this became a way for me to say I was sorry that I was super grumpy. I never cooked/baked to apologize, but one of the things I’ve learned past few months, especially after Hurricane Sandy, was that the food brought everyone together regardless of what happened. Laughs, smiles, and happy times even if things were rough. And this time, the cure was in a tiny scone with so-called ice cream inside.
Tiny Chocolate Cream Cheese Scones with one-ingredient banana ice cream in between.
- 5 very ripe bananas, peeled
- 1/4 cup and 2 tablespoon whole milk (total of 3/8 cup)
- 1/2 teaspoon pure vanilla extract
- 1 1/4cup unbleached all-purpose flour plus more for dusting the surface
- 1/8 cup dutch processed or unsweetened cocoa powder
- 1/2 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1/8 cup granulated sugar plus more for topping
- 2 tablespoon unsalted butter, cut in small chunks*
- 2 ounces cream cheese, room temperature, cut in small chunks
Line the cookie sheet with wax paper. Cut bananas in 1-2 inch chunks. Place them on the prepared pan and freeze them overnight.
Put frozen banana chunks in blender . Pluse a few times to get the blender going, then blend bananas until creamy about a few minutes. Mixture should look very creamy. Put the mixture in a freezable container and place it in a freezer until ready.
Preheat the oven to 400F. Line the cookie sheet with a parchment paper.
Mix milk and vanilla extract in a cup and set aside.
Shift flour and cocoa powder in a bowl. Add baking powder, salt and sugar and gently mix with whisk until combined. Place the dry mix, butter, and cream cheese in a food processor . Pluse a few times.
Set the food processor to low; pour the milk mixture slowly from the feeder tube. Turn it off when dough mixture looks dump and crumby. The crumbs should stick together when squeezed with fingers.
Remove the food processor blade and squeeze the mixture by hand gently in a food processor bowl. Turn the dough onto lightly floured surface and gently pat it down to about 1/2-3/4 inch thick. Cut the dough into 1 1/2 inch square and place them on a prepared pan, 1-2 inches apart.
Bake in the preheated oven for 15-20 minutes. The edges should be crisp, and the tooth pick should come out clean when inserted in the center.
To assemble, slice a scone horizontally. Place a tablespoon of banana ice cream in between and sprinkle granulated sugar on the top.
For Scones: Remember that these are tea-sized (tiny) scones. You can double this recipe to make it full size. You can also cut them in wedges or round if square shape isn't your thing. These scones are not sweet, so you can increase the sugar to 1/4 cup for a sweeter version. The butter for the scones can alternatively be frozen for a few minutes in the freezer and grated with a cheese grater for more even blending. Alternatively, you can also serve them with fruits (above served with blueberries), 1 tablespoon of nut butters, jam/jelly, cream cheese frosting, or whip cream, or chocolate fudge.
Adapted from Food.com
For Banana Ice Cream: the credit goes to whoever thought of this idea as there are so many posts about this and I won't be able to list them all. Thank you.