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.

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