simple banana-butter scones prepared from whole wheat. Excellent with lunch or afternoon tea. Freshly consume one scone bread while freezing the other for later.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 16 |
| Yield: | 16 scones |
Ingredients
- 3 cups whole wheat flour
- 1 cup all-purpose flour
- ⅔ cup brown sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 cup unsalted butter, cubed
- 2 medium bananas, cut into chunks
- ½ cup milk
- 2 large eggs
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Mix both flours, brown sugar, baking powder, and baking soda together in a large bowl. Cut in butter with a pastry blender until dough is loose and crumbly. Add bananas and cut in with the pastry blender. Stir in milk and eggs until just combined; dough will be sticky but should come together into a ball.
- Divide dough in half. Form each portion into a mound on one half of the prepared baking sheet, then pat to flatten into a 3/4- to 1-inch high circle. Use a sharp knife to score each circle into 8 wedges, cutting about 1/3-inch deep.
- Bake in the preheated oven until golden brown, 15 to 17 minutes. Remove from the oven and break scones apart at the score lines.
- You can use margarine for butter.
- Some bakers might find it easier using a food processor to blend the dry ingredients with the butter and banana.
Nutrition Facts
| Calories | 256 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 54 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 8 g |
| Sodium | 117 mg |
| Sugars | 8 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |