2 Bananas, (very ripe)
2 Cartons, 6-oz, banana yogurt
3 1/2 cup All-purpose flour
3/4 cup Granulated sugar
1 tbsp Baking powder
1 tsp Baking soda
1/4 tsp Salt
10 tbsp (1 1/4 sticks) Cold Butter, plus more for the skillet
1 cup Chopped walnuts or pecans
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Mash bananas in small bowl; stir in yogurt and set aside. In a separate bowl, stir together flour, sugar, baking powder, baking soda and salt. Cut in 10 tablespoons butter with pastry blender until mixture resembles coarse meal. Add yogurt mixture; stir just until moistened. Stir in nuts. Turn out onto well floured surface; knead 3 or 4 times, just until dough holds together. Pat into a sqare about 1/2 inch thick. Cut into 2 1/2-inch-squares (dough will be very soft.)
Heat a large nonstick skillet or griddle over medium heat; lightly butter skillet. Use a spatula or turner to lift scones onto griddle; do not crowd. Cover and cook until bottoms are lightly browned and tops begin to dry, about 4-5 minutes. Turn, add more butter if desired, and cook on other side until golden, about 3 minutes Serve warm with butter and honey.
Per serving: 87 Calories; less than one gram Fat (2% calories from fat); 2g Protein; 19g Carbohydrate; 0mg Cholesterol; 116mg Sodium
Recipe by: Jack and Mary Billings - St. Louis Post Dispatch
Posted to MC-Recipe Digest V1 #1030 by Lisa Minor <lisa@cybermill.com> on Jan 22, 1998
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