Coffee Banana Scones
Yield
1 dozenPrep
20 minCook
20 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 4 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | cup |
sugar
granulated |
|
| ½ | cup |
butter
|
|
| ½ | cup |
bananas
mashed, ripe |
|
| ¼ | cup |
milk
|
|
| ¼ | cup |
coffee
strong, black |
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 2E+1 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 59 | ml |
sugar
granulated |
|
| 118 | ml |
butter
|
|
| 118 | ml |
bananas
mashed, ripe |
|
| 59 | ml |
milk
|
|
| 59 | ml |
coffee
strong, black |
|
| 5 | ml |
vanilla extract
|
|
Directions
In large bowl, combine flour, baking powder, salt and sugar.
Cut in butter until mixture resembles fine crumbs.
In separate bowl, combine banana, milk, coffee and vanilla; add to dry mixture, stirring lightly to make a moist dough.
On lightly floured board, knead dough lightly for about 30 seconds.
Roll out dough to ½ inch thickness; cut into 3 inch rounds and place on lightly greased baking sheet.
Bake in 425 degrees F oven for 15 minutes or until lightly browned.
