Banana-nut skillet scones
25 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| ¼ | teaspoon | Salt |
| 10 | tablespoons | (1 1/4 sticks) Cold Butter; plus more for the skillet |
| 1 | cup | Chopped walnuts or pecans |
Directions
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