Whole-wheat Banana Scones Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Self-rising flour,
1/2 tsp: Salt,
1 cup: Whole-wht self-rising flour,
2 tsp: Cold butter, cut into small pieces
1/2 cup: Milk, about
Milk to brush on scones,
2 tbsp: Honey,
2 medium: 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 1/2 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 3/4-inch thick. Cut in rounds with 2-inch fluted or plain
cookie cutter. Place 1 to 1 1/2 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.
Source from luhu.jp
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 1/2 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 3/4-inch thick. Cut in rounds with 2-inch fluted or plain
cookie cutter. Place 1 to 1 1/2 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.
Source from luhu.jp