Banana Bran Scones--Cooking Light |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 8 |
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These are tasty little nuggets from Cooking Light. They're not too sweet but just right. I think next time I make them I will add dried cranberries or some nuts, as IMO they need some more texture. When I made them I used white wheat flour and regular milk, and I'm sure buttermilk would be lovely. II also sprinkled with cinnamon sugar instead of plain granulated, and I bet turbinado would be nice as well. Ingredients:
1 cup all-purpose flour (about 4 1/2 ounces) |
1/2 cup oat bran |
2 tablespoons butter, cut into small pieces |
1 teaspoon baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1/4 teaspoon ground cinnamon |
3/4 cup mashed banana (about 2) |
1 tablespoon light brown sugar |
1/4 cup fat-free buttermilk |
1 1/2 teaspoons fat-free buttermilk |
1 1/2 teaspoons granulated sugar |
Directions:
1. Preheat oven to 400°.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 6 ingredients (through cinnamon) in a food processor; pulse until mixture resembles coarse meal.
3. Combine banana and brown sugar in a medium bowl; let stand 5 minutes. Add flour mixture and 1/4 cup buttermilk alternately to banana mixture, stirring just until moist.
4. Turn dough out onto a lightly floured surface; knead lightly 1 1/2 minutes with floured hands. Pat dough into a 6-inch circle on a baking sheet lined with parchment paper. Cut dough into 8 wedges, cutting into, but not through, dough. Brush 1 1/2 teaspoons buttermilk over surface of dough; sprinkle with granulated sugar. Bake at 400° for 12 minutes or until lightly browned. Remove from pan; cool on wire racks.Preheat oven to 400°.
5. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 6 ingredients (through cinnamon) in a food processor; pulse until mixture resembles coarse meal.
6. Combine banana and brown sugar in a medium bowl; let stand 5 minutes. Add flour mixture and 1/4 cup buttermilk alternately to banana mixture, stirring just until moist.
7. Turn dough out onto a lightly floured surface; knead lightly 1 1/2 minutes with floured hands. Pat dough into a 6-inch circle on a baking sheet lined with parchment paper. Cut dough into 8 wedges, cutting into, but not through, dough. Brush 1 1/2 teaspoons buttermilk over surface of dough; sprinkle with granulated sugar. Bake at 400° for 12 minutes or until lightly browned. Remove from pan; cool on wire racks.
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