Banana Oatmeal Scones
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 166.5
- Total Fat: 0.9 g
- Cholesterol: 0.5 mg
- Sodium: 107.9 mg
- Total Carbs: 36.5 g
- Dietary Fiber: 1.9 g
- Protein: 3.5 g
View full nutritional breakdown of Banana Oatmeal Scones calories by ingredient
Introduction
Found this recipe on another website -- it's a variety of a Bon Appetit recipe.(http://www.fatfree.com/recipes
/breads-variety/banana-oat-scones) Found this recipe on another website -- it's a variety of a Bon Appetit recipe.
(http://www.fatfree.com/recipes
/breads-variety/banana-oat-scones)
Number of Servings: 12
Ingredients
-
FF Banana Oat Scones
2 cups flour (I used white, sue me)
2 cups oatmeal
1/4 cup sugar
1 1/4 teaspoons baking powder
1/4 teaspoon salt
2 very ripe bananas
1 cup (about) non-fat milk
Directions
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.
OPTIONS:
1) Add raisins, small pieces of dates, dried cherries or cranberries
(probably about 1/4 to 1/2 cup).
2) Add 1 teaspoon cinnamon.
3) Omit banana, use apple sauce (about 2 bananas worth :-) ) and
cinnamon instead (will probably need less milk).
4) Omit banana, use 1/4 to 1/3 cup processed/canned pumpkin, 1/4 teaspoon
ground nutmeg, 1/4 teaspoon ground cloves, 1 teaspoon cinnamon and an
additional 1/4 cup sugar.
5) You can use buttermilk or yogurt instead of milk by decreasing the
amount of baking powder to 1 teaspoon and adding 1 teaspoon of baking
soda. May need to add some water, if using yogurt.
Number of Servings: 12
Recipe submitted by SparkPeople user ANKARIA.
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.
OPTIONS:
1) Add raisins, small pieces of dates, dried cherries or cranberries
(probably about 1/4 to 1/2 cup).
2) Add 1 teaspoon cinnamon.
3) Omit banana, use apple sauce (about 2 bananas worth :-) ) and
cinnamon instead (will probably need less milk).
4) Omit banana, use 1/4 to 1/3 cup processed/canned pumpkin, 1/4 teaspoon
ground nutmeg, 1/4 teaspoon ground cloves, 1 teaspoon cinnamon and an
additional 1/4 cup sugar.
5) You can use buttermilk or yogurt instead of milk by decreasing the
amount of baking powder to 1 teaspoon and adding 1 teaspoon of baking
soda. May need to add some water, if using yogurt.
Number of Servings: 12
Recipe submitted by SparkPeople user ANKARIA.
