Banana Scones with dried figs and peaches

Wind and rain beating down on our windows makes staying inside and playing house very enticing. Living in sunny Florida, also brings hurricane-like weather, typically starting in November but can also happen earlier like today, the end of May. With four overly ripe bananas begging attention, we started to comtemplate baking ideas. One of our favorites is banana bread, but already had a half-consumed loaf in the freezer, so we started thinking of cookies, muffins, pie, and then scones came to mind. Ah ha! We had not experimented with scones much and never scones with bananas. Usually the extra time to roll out the dough prevented us from making scones, but with the inclement weather, we were more relaxed and patient. We found on the blog Heather's Dish her Banana Scone recipe, which we've adapted here with only 2 Tbsp of butter instead of a stick and added 3 Tbsp cream cheese. Our bananas were frozen, so we used them straight from the freezer. For extra texture, we added chopped dried figs and peaches.

Banana Scones with Dried Figs and Peaches (adapted from Heather's Dish)
2 Tbsp butter, very cold and cut into cubes
3 Tbsp cream cheese, very cold and cut into cubes
1/2 cup milk
1/2 tsp vanilla
2 cups flour
2 Tbsp sugar, plus more for dusting
2 tsp baking powder
3/4 tsp cinnamon
1/2 tsp freshly ground nutmeg
1 frozen banana, cut into rough cubes
1/4 c dried fruit, chopped

Preheat oven to 400. In a food processor combine the flour, sugar, baking powder, and spices. Add the butter and cream cheese and pulse until the chunks are roughly pea-sized. Add the milk and pulse a few more times until it starts to come together. Add the bananas and pulse until the dough comes together, adding a little more flour if the dough is too wet from the bananas. Add the chopped dried fruit. Remove the dough onto a floured surface and pat into an 8-inch circle. Cut into 8ths, sprinkle with sugar, and place the scones on a baking sheet lined with parchment paper. Bake for 15-20 minutes at 400.