Banana brings a light, fruity sweetness to these spiced scones. Serve with brunch or as an evening snack with hot chocolate.
1 cup all-purpose flour (about 4 1/2 ounces)
1/2 cup oat bran
2 tablespoons chilled butter, cut into small pieces
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
3/4 cup ripe mashed banana (about 2)
1 tablespoon light brown sugar
1/4 cup fat-free buttermilk
1 1/2 teaspoons fat-free buttermilk
1 1/2 teaspoons granulated sugar
How to Make It
Preheat oven to 400°.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 6 ingredients (through cinnamon) in a food processor; pulse until mixture resembles coarse meal.
Combine banana and brown sugar in a medium bowl; let stand 5 minutes. Add flour mixture and 1/4 cup buttermilk alternately to banana mixture, stirring just until moist.
Turn dough out onto a lightly floured surface; knead lightly 1 1/2 minutes with floured hands. Pat dough into a 6-inch circle on a baking sheet lined with parchment paper. Cut dough into 8 wedges, cutting into, but not through, dough. Brush 1 1/2 teaspoons buttermilk over surface of dough; sprinkle with granulated sugar. Bake at 400° for 12 minutes or until lightly browned. Remove from pan; cool on wire racks.
I like the reviewers before me tried this recipe, although I'd known their comments before I started. I was very careful to follow the directions verbatim, and ended up with a very sticky dough. I added much more than the 1/4c. flour the first reviewer commented on. I added enough just to get the dough stable enough to get on the cookie sheet, which was about 1/3-1/2c. extra of flour, even with that it was too wet to "knead". I cooked it for the posted time and did a cake tester in the middle to make sure it bakes through, the tester came out clean but when I cut the triangles after it had cooled, I found the middle still too doughy. It was cooked, but it was not what I wanted from a scone. Even after all that, the flavor is just ok. Not worth trying to figure out the batter issue.
I made these scones yesterday and agree with the first poster that my batter was very sticky (more like a coffee cake type batter) and in fact the scones are more moist like a coffee cake vs. the standard scone-type of a texture. The flavor is good, but I think that overall it's not outstanding enough to make again. It's a fairly simple recipe with minimal ingredients that you probably already have on hand. I would prefer to make a banana bread though (which these scones ended up tasting similar to) so I likely won't make this one again and just stick to my standard banana bread recipe.
My kids loved these. I added 1/4 c of splenda to the flour mixture. I also drizzled with 1 T of cream cheese icing (1 T reduced fat cream cheese, splenda, 1 tsp milk). Put the icing in a baggie and clip the corner to squirt out. I also cut the scones into 16 triangles to fit in my scone pan. I had to kneed in extra (1/4 c ) flour because the dough was sticky
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