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Strawbery Banana Scones

 
79

Strawbery Banana Scones recipe

Yield

18

servings

Prep

40

min

Cook

20

min

Ready

60

min

Trans-fat Free, Good source of fiber
 

Ingredients

2 medium bananas
mashed
1 cup strawberries
peeled and chopped
*
2 tablespoons sugar
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
3 tablespoons butter
softened
2 egg eggs
beaten slightly
*

Directions

Preheat the oven to 400℉ (200℃).

Mix together the bananas, strawberries and sugar, set aside. (Don't do this much in advance, the bananas will blacken)

Mix together the flour, baking powder and salt.

Mix well with a whisk.

Using a pastry blender, mix in the butter until coarse.

Still using the pastry blender, mix in the eggs, one at a time.

Stir in the banana mixture.

The dough will be very moist and messy.

Knead it in the bowl enough to pick up all of the flour mixture. (It will still be very moist.)

Turn out the dough on a floured board, and flour the top of the dough so that flour coats the entire dough.

Flatten with a rolling pin or your hands to ¾ inch Using a knife, cut the dough into squares, or large wedges, and lay onto an ungreased cookie sheet; or drop by 1/4 cup batter onto sheet.

Bake in the center of the oven for 15 to 20 minutes, or until lightly browned.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 38g (1.3 oz)
Amount per Serving
Calories 49418% of calories from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 23mg 8%
Sodium 654mg 27%
Total Carbohydrate 31g 31%
Dietary Fiber 4g 16%
Sugars g
Protein 21g
Vitamin A 6% Vitamin C 9%
Calcium 8% Iron 26%
* based on a 2,000 calorie diet How is this calculated?

 

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