INGREDIENTS

INSTRUCTIONS

Preheat oven to 375 degrees.
Process one cup of oatmeal in food processor until it resembles flour
(maybe just substitute flour or use oatbran if you don't have a processor).
Add flour, salt, baking powder, and sugar and process to mix.
Process in bananas. (or just add the bananas mashed and mix in real good).
Put in mixing bowl and by hand, mix in rest of oatmeal (one cup) and milk
(slowly) until a soft dough is formed (may need more or less milk).
Kneed lightly on a floured surface. (Note: the dough should be soft, but
not sticking to your hands like crazy. You've added too much milk, kneed in
more flour until you can handle the stuff reasonably.)
Divide dough into three equal portions. Form each into a ball and flatten
to about 1/2 to 3/4 inch thick. Cut twice crosswise into four wedges and
put on a cookie sheet. (You can make them bigger, or cook without cutting
into wedges, but you may have to adjust the cooking time. Also use a
coating of flour on the bottom of each scone in order to keep them from
sticking to the pan)
Cook in preheated 375 degree oven for 28 minutes.
Recipe by: Net
Posted to JEWISH-FOOD digest by Annice Grinberg
<VSANNICE@WEIZMANN.WEIZMANN.AC.IL> on May 12, 98

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