Rating: 2.5 stars
4 Ratings
  • 1 star values: 2
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 0

Banana brings a light, fruity sweetness to these spiced scones. Serve with brunch or as an evening snack with hot chocolate.

Jaime Harder
Recipe by Cooking Light November 2007

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Recipe Summary

Yield:
8 servings (serving size: 1 scone)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

126 calories; calories from fat 25%; fat 3.5g; saturated fat 1.9g; mono fat 0.9g; poly fat 0.4g; protein 3.2g; carbohydrates 23.2g; fiber 1.9g; cholesterol 8mg; iron 1.2mg; sodium 204mg; calcium 54mg.
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