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.

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

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