|2||Bananas; (very ripe)|
|2||Cartons; 6-oz, banana yogurt|
|3½ cup||All-purpose flour|
|¾ cup||Granulated sugar|
|1 tablespoon||Baking powder|
|1 teaspoon||Baking soda|
|10 tablespoons||(1 1/4 sticks) Cold Butter; plus more for the skillet|
|1 cup||Chopped walnuts or pecans|
Mash bananas in small bowl; stir in yogurt and set aside. In a separate bowl, stir together flour, sugar, baking powder, baking soda and salt. Cut in 10 tablespoons butter with pastry blender until mixture resembles coarse meal. Add yogurt mixture; stir just until moistened. Stir in nuts. Turn out onto well floured surface; knead 3 or 4 times, just until dough holds together. Pat into a sqare about ½ inch thick. Cut into 2½-inch-squares (dough will be very soft.) Heat a large nonstick skillet or griddle over medium heat; lightly butter skillet. Use a spatula or turner to lift scones onto griddle; do not crowd.
Cover and cook until bottoms are lightly browned and tops begin to dry, about 4-5 minutes. Turn, add more butter if desired, and cook on other side until golden, about 3 minutes Serve warm with butter and honey.
Per serving: 87 Calories; less than one gram Fat (2% calories from fat); 2g Protein; 19g Carbohydrate; 0mg Cholesterol; 116mg Sodium Recipe by: Jack and Mary Billings - St. Louis Post Dispatch Posted to MC-Recipe Digest V1 #1030 by Lisa Minor <lisa@...> on Jan 22, 1998
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