Whole-Wheat Banana Scones
Whole-Wheat Banana Scones recipe
Yield
16 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
self-rising flour
self-rising |
|
| 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
mashed |
|
|
butter
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
self-rising flour
self-rising |
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
whole-wheat flour
whole wheat, self rising |
|
| 1E+1 | ml |
butter
cold, cut into small pieces |
|
| 118 | ml |
milk
|
|
| 3E+1 | ml |
honey
|
|
| 2 | medium |
bananas
mashed |
|
| 1 | x |
butter
|
*
|
Directions
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.
