| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | St. Louis | Biscuits/, Scones/, Muffins | 25 | Servings |
INGREDIENTS
| 2 | Bananas; (very ripe) | |
| 2 | Cartons; 6-oz, banana yogurt | |
| 3 1/2 | c | All-purpose flour |
| 3/4 | c | Granulated sugar |
| 1 | tb | Baking powder |
| 1 | ts | Baking soda |
| 1/4 | ts | Salt |
| 10 | tb | (1 1/4 sticks) Cold Butter; plus more for the skillet |
| 1 | c | Chopped walnuts or pecans |
INSTRUCTIONS
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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