Food recipes
Banana Bran Scones
Banana Bran Scones Ingredients: wheat flour, white, all-purpose, unenriched oat bran, raw butter, without salt leavening agents, baking powder, double-acting, sodium aluminum sulfate leavening agents, baking soda salt...
Banana Bran Scones
Ingredients:
wheat flour, white, all-purpose, unenriched
oat bran, raw
butter, without salt
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
spices, cinnamon, ground
bananas, raw
sugars, brown
milk, buttermilk, fluid, cultured, lowfat
milk, buttermilk, fluid, cultured, lowfat
sugars, granulated
Directions:
Preheat oven to 400.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.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.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.
Ingredients:
wheat flour, white, all-purpose, unenriched
oat bran, raw
butter, without salt
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
spices, cinnamon, ground
bananas, raw
sugars, brown
milk, buttermilk, fluid, cultured, lowfat
milk, buttermilk, fluid, cultured, lowfat
sugars, granulated
Directions:
Preheat oven to 400.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.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.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.