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Title: Strawbery Banana Scones
Categories: Muffins Ethnic Lowfat
Yield: 6 Servings
| 2 | md | Bananas, mashed |
| 1 | c | Strawberries, peeled and chopped |
| 2 | tb | Sugar |
| 3 | c | Flour, all-purpose |
| 3 | ts | Baking powder |
| 1 | ts | Salt |
| 3 | tb | Butter, softened |
| 2 | Egg, beaten slightly |
Preheat the oven to 400 degrees.
Mix together the bananas, strawberries and sugar, set aside. (Don't do this much in advance, the bananas will blacken)
Mix together the flour, baking powder and salt. Mix well with a whisk. Using a pastry blender, mix in the butter until coarse. Still using the pastry blender, mix in the eggs, one at a time. Stir in the banana mixture. The dough will be very moist and messy. Knead it in the bowl enough to pick up all of the flour mixture. (It will still be very moist.)
Turn out the dough on a floured board, and flour the top of the dough so that flour coats the entire dough. Flatten with a rolling pin or your hands to 3/4".
Using a knife, cut the dough into squares, or large wedges, and lay onto an ungreased cookie sheet. Bake in the center of the oven for 15 - 20 minutes, or until lightly browned.
Per serving: 345 Calories; 8g Fat (21% calories from fat); 9g Protein; 60g Carbohydrate; 76mg Cholesterol; 615mg Sodium
Recipe by: Becky Lyon By Betsy Burtis previous next