Pistachio Banana Scones

Pistachio Banana Scones

Instructions: 

• Sift the flour, salt and baking powder and place it in a mixing bowl.

• Add the softened butter and mix with a dough hook attachment on first speed until crumbly in texture.

• Combine the eggs with the buttermilk and dissolve the yeast in the liquid. The eggs and buttermilk should be at room temperature.

• Add the bananas and mix for ten minutes on first gear.

• Fold in the raisins and American Pistachios, which are lightly toasted.

• For an old-fashioned round shape, scale into 230 g (8 oz) units and round.

• Bench rest the dough for ten minutes, keeping it well covered.

• Flatten the dough pieces to half the thickness, brush the top with egg wash and press the top into rock sugar. Place on a parchment lined sheet pans and with a scraper, cut about 2/3 through into fourth.

• Bake in a preheated oven at ( 205°C) 400°F for 12-15 minutes until golden brown.

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