Banana-Nut Skillet Scones

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Title: Banana-Nut Skillet Scones
Yield: 25 Servings
Categories: Biscuits/, Scones/, Muffins


2 Bananas; (very ripe)
2 Cartons; 6-oz, banana yogurt
3 1/2 c All-purpose flour
3/4 c Granulated sugar
1 tb Baking powder
1 ts Baking soda
1/4 ts Salt
10 tb (1 1/4 sticks) Cold Butter;
-plus more for the skillet
1 c Chopped walnuts or pecans

Mash bananas in small bowl; stir in yogurt and set aside. In a separate
bowl, stir together flour, sugar, baking powder, baking soda and salt. Cut
in 10 tablespoons butter with pastry blender until mixture resembles coarse
meal. Add yogurt mixture; stir just until moistened. Stir in nuts. Turn out
onto well floured surface; knead 3 or 4 times, just until dough holds
together. Pat into a sqare about 1/2 inch thick. Cut into 2
1/2-inch-squares (dough will be very soft.)

Heat a large nonstick skillet or griddle over medium heat; lightly butter
skillet. Use a spatula or turner to lift scones onto griddle; do not crowd.
Cover and cook until bottoms are lightly browned and tops begin to dry,
about 4-5 minutes. Turn, add more butter if desired, and cook on other side
until golden, about 3 minutes Serve warm with butter and honey.

Per serving: 87 Calories; less than one gram Fat (2% calories from fat); 2g
Protein; 19g Carbohydrate; 0mg Cholesterol; 116mg Sodium

Recipe by: Jack and Mary Billings - St. Louis Post Dispatch

Posted to MC-Recipe Digest V1 #1030 by Lisa Minor on
Jan 22, 1998