Whole-Wheat Banana Scones
Whole-Wheat Banana Scones recipe
whole wheat, self rising
cold, cut into small pieces
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.