Yield: 1 servings
|2 cups||Flour; (I used white, sue me)|
|1¼ teaspoon||Baking powder|
|2||Very ripe bananas|
|1 cup||(about) non-fat milk|
Preheat oven to 375 degrees.
Process one cup of oatmeal in food processor until it resembles flour (maybe just substitute flour or use oatbran if you don't have a processor).
Add flour, salt, baking powder, and sugar and process to mix.
Process in bananas. (or just add the bananas mashed and mix in real good).
Put in mixing bowl and by hand, mix in rest of oatmeal (one cup) and milk (slowly) until a soft dough is formed (may need more or less milk).
Kneed lightly on a floured surface. (Note: the dough should be soft, but not sticking to your hands like crazy. You've added too much milk, kneed in more flour until you can handle the stuff reasonably.) Divide dough into three equal portions. Form each into a ball and flatten to about ½ to ¾ inch thick. Cut twice crosswise into four wedges and put on a cookie sheet. (You can make them bigger, or cook without cutting into wedges, but you may have to adjust the cooking time. Also use a coating of flour on the bottom of each scone in order to keep them from sticking to the pan)
Cook in preheated 375 degree oven for 28 minutes.
1) Add raisins, small pieces of dates, dried cherries or cranberries (probably about ¼ to ½ cup).
2) Add 1 teaspoon cinnamon.
3) Omit banana, use apple sauce (about 2 bananas worth :-) ) and cinnamon instead (will probably need less milk).
4) Omit banana, use ¼ to ⅓ cup processed/canned pumpkin, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves, 1 teaspoon cinnamon and an additional ¼ cup sugar.
5) You can use buttermilk or yogurt instead of milk by decreasing the amount of baking powder to 1 teaspoon and adding 1 teaspoon of baking soda.
May need to add some water, if using yogurt.
Posted to fatfree digest by Barbara Heller <bheller@...> on May 27, 1999, converted by MM_Buster v2.0l.