Whole-wheat banana scones
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Self-rising flour |
| ½ | teaspoon | Salt |
| 1 | cup | Whole-wht self-rising flour |
| 2 | teaspoons | Cold butter, cut into small pieces |
| ½ | cup | Milk (about) |
| Milk to brush on scones | ||
| 2 | tablespoons | Honey |
| 2 | mediums | Ripe bananas, mashed |
| Butter | ||
Directions
A bit heavier than traditional scones, because of the whole-wheat flour.
Preheat oven to 450F (230C). Lightly grease a large baking sheet.
Sift self-rising flour and salt into a large bowl; stir in whole-wheat flour. With your fingers, rub in butter until mixture is crumbly. Make a well in center of mixture. Pour in ½ cup milk and the honey and mix well. Add bananas and mix with a fork to form a soft dough. Turn out onto a floured surface and knead lightly. Roll out with a floured rolling pin or pat dough with your hands to make a round about ¾-inch thick. Cut in rounds with 2-inch fluted or plain cookie cutter. Place 1 to 1½ inches apart on baking sheet; brush tops lightly with milk. Bake 10 to 12 minutes or until well risen and browned on bottom. Transfer to a wire rack and cool 5 minutes. Split and serve warm with butter. Makes about 16 scones.