This past weekend, we celebrated my grandmother’s eightieth birthday. She technically doesn’t reach that milestone until August 31st, but there was a party and cake and speeches, so in my mind she’s already eighty and that’s that.
This is the grandmother I’m named after. It’s a long story, one I won’t get into here, but our real name involves a tongue twisting collection of Greek syllables and I couldn’t be prouder that I get to share it with her. This is the grandmother that taught me how to bake koulourakia. The one that watched The Price is Right with me whenever I came by at 11am. That taught me how to play poker. This is the grandmother that asks me anytime I make a dessert, even if it’s apple pie, “Does this have tofu in it?”
This grandmother raised one headstrong girl and three rowdy boys, one of whom grew up to be my father. She’s kind and sassy, caring and wild. I don’t call her nearly enough, and I don’t tell her thank you when I have the chance. And so, even though it’s not quite time yet, I’ll go ahead and say it.
Happy Birthday Yiayia. Love, your FGC ;)
* * *
Peanut Butter Banana Scones
1 and 3/4 cup white whole wheat flour
1/4 unbleached all purpose flour
1/3 cup cane sugar
1/2 tsp sea salt
2 tsp baking powder
2 Tbs coconut oil, melted
3 Tbs peanut butter
1/2 cup peanuts
1 banana, cut into chunks
3/4 cup almond milk
1 tsp vanilla extract
To top: a few teaspoons almond milk, some cane sugar
Preheat oven to 375F. In a large bowl, combine the flours, sugar, salt, and baking powder. Add the coconut oil and peanut butter and cut into the flour using a pastry cutter, two knives, or a fork. Once they have been incorporated, place the bowl in the freezer for 15 minutes.
After the mix has been frozen, fold in the peanuts and banana. Create a well in the center of the mix and add the milk and vanilla. Carefully combine the dough by gently folding it with a spoon. Mix just until combined; there may still be a few traces of flour, which is okay.
Turn dough onto a floured surface and pat into a circle that is about 2-inches thick. Brush with almond milk and sprinkle some cane sugar on top. Cut into 8 triangles and place them on a baking sheet. Bake for 18-20 minutes, until golden.