| 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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