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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 136.6
  • Total Fat: 4.2 g
  • Cholesterol: 22.3 mg
  • Sodium: 76.6 mg
  • Total Carbs: 18.8 g
  • Dietary Fiber: 2.7 g
  • Protein: 4.5 g

View full nutritional breakdown of RAISIN-BANANA SCONES calories by ingredient
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RAISIN-BANANA SCONES

Submitted by: TXSWEETHEART82

Introduction

Don't like raisins and bananas? Substitute any dried fruit, apples, oranges, lemon zest or nuts instead. Adapted from a recipe given to me years ago by Gloria Belknap, a French-trained chef who used to own a bed-and-breakfast in Boston's South End. Makes 10 large fluffy scones. Don't like raisins and bananas? Substitute any dried fruit, apples, oranges, lemon zest or nuts instead. Adapted from a recipe given to me years ago by Gloria Belknap, a French-trained chef who used to own a bed-and-breakfast in Boston's South End. Makes 10 large fluffy scones.
Number of Servings: 10

Ingredients

    1 cup raisins, soaked in hot water to cover for 5 minutes, drained
    2 cups white whole wheat flour (or all-purpose unbleached flour)
    2 tsp baking powder
    1/2 tsp baking soda
    1/4 tsp cinnamon
    2 Tbsp sugar
    1 stick butter (1/2 cup), cut into chunks
    1/2 banana, cut into chunks
    1 egg yolk
    3/4 cup lowfat plain yogurt
    1/4 tsp red wine vinegar

Directions

Preheat the oven to 400F. In a food processor, blender or large bowl, mix the flour, baking powder, baking soda, cinnamon and sugar; add the butter and pulse the processor on and off a few times until the mixture resembles a coarse meal. In a separate bowl blend the egg yolk, yogurt, and wine vinegar, and add to the processor along with the banana and raisins. Mix until all ingredients are just incorporated -- do not overmix. Drop in large spoonfuls onto an ungreased baking sheet, and bake for 15-20 minutes, or until lightly browned. Serve with butter and jam; or cool the scones to room temperature, wrap and freeze.

Number of Servings: 10

Recipe submitted by SparkPeople user TXSWEETHEART82.






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