RAISIN-BANANA SCONES
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
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 400°F. 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.
Number of Servings: 10
Recipe submitted by SparkPeople user TXSWEETHEART82.