Strawbery Banana Scones
Strawbery Banana Scones recipe
Yield
18 servingsPrep
40 minCook
20 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
bananas
mashed |
|
| 237 | ml |
strawberries
peeled and chopped |
*
|
| 3E+1 | ml |
sugar
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 15 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 45 | ml |
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.
