The weather has finally begun to cool off here in NJ. After the mid 90s of last week, I will admit to being absolutely ecstatic about the opportunity to bake just about anything.
Doesn’t the weather realize it’s depriving me of precious Autumn baking opportunities?
Anyway, I decided that it would be best to slowly move into my adoration of apples, pumpkins, and all things Autumn by instead sharing a recipe for scones.
Warm, chewy, banana bread scones, drizzled with a simple caramel drizzle, are my new favorite breakfast baked good. All the moist, rich flavor of banana bread is put into this perfect hand-held, on the go scone, and the caramel drizzle is both incredibly simple and incredibly delicious.
I know that a caramel drizzle can seem intimidating, but it’s merely a bunch of soft, chewy caramel candies that I melted down with a bit of heavy cream. Whisk in a bit of powdered sugar, then drizzle over your scones.
That’s it. Simple, right?
I know that homemade caramel is superior, but sometimes you don’t feel like making homemade caramel after you’ve made homemade scones.
Sometimes you just need instant caramel gratification.
Though I must warn you – you may want to double
quadruple this recipe, since it makes just about 8 scones and I ate them all my fair share relatively quickly.
If you want them to last throughout the week, I suggest hiding them in your secret baked good hideaway.
Do you not have a secret room in your apartment/home that is just filled to the ceiling with various emergency baked goods, should you hit a shortage?
Friends, you need to get on that. You never know when the zombie apocalypse will occur and then you will be without baked goods!
For my non-ridiculous readers, you should make plenty of these scones because they are a super simple and filling breakfast option that are delightful when dipped in coffee or tea
or shoved directly into your face.
I’ll be back on Friday with an Autumn recipe roundup, because we all need to prepare for the Pumpkin Spice Fest of 2014.