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.
Banana Bran Scones
Banana brings a light, fruity sweetness to these spiced scones. Serve with brunch or as an evening snack with hot chocolate.
Yield: 8 servings (serving size: 1 scone)
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Amount per serving
- Calories: 126
- Calories from fat: 25%
- Fat: 3.5g
- Saturated fat: 1.9g
- Monounsaturated fat: 0.9g
- Polyunsaturated fat: 0.4g
- Protein: 3.2g
- Carbohydrate: 23.2g
- Fiber: 1.9g
- Cholesterol: 8mg
- Iron: 1.2mg
- Sodium: 204mg
- Calcium: 54mg
- 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
- 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.
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