This recipe for scones is one of the handy recipes for when you need to use up overripe bananas. As a bonus, it’s a lot faster than banana bread, and they don’t need to cool before being eaten.

This recipe comes from Samantha Seneviratne’s new book “The Joys of Baking: Recipes and Stories for a Sweet Life” (Running Press).

These scones are made with plenty of butter, which helps to produce an extra-crunchy bottom.

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Recipe from “The Joys of Baking” (Running Press)

Send requests or recipes to Recipe Swap, c/o Michael Hastings, Food Editor, Winston-Salem Journal, 418 N. Marshall St., Winston-Salem, NC 27101; or email to mhastings@wsjournal.com. Please include name, address and a daytime telephone number. Previously published recipes are available in the Recipe Database at www.journalnow.com/swap.

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