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Whole-Wheat Banana Scones


Whole-Wheat Banana Scones recipe













Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free


1 cup self-rising flour
½ teaspoon salt
1 cup whole-wheat flour
whole wheat, self rising
2 teaspoons butter
cold, cut into small pieces
½ cup milk
2 tablespoons honey
2 medium bananas


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 41g (1.4 oz)
Amount per Serving
Calories 8210% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 180mg 8%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 6%
Sugars g
Protein 4g
Vitamin A 1% Vitamin C 2%
Calcium 4% Iron 4%
* based on a 2,000 calorie diet How is this calculated?


The Healthy Recipe

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