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Banana-Raisin Scones

Banana-Raisin Scones recipe
photo by:kraft
Studded with raisins, these scones get their banana flavor from cereal and tenderness from yogurt. For ease, the dough is dropped rather than rolled.
time
prep:
10 min
total:
20 min
servings
total:
15 servings, 1 scone each
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what you need

1/2
cup  raisins
2
Tbsp.  hot water
2-1/2
cups  flour
2
Tbsp.  sugar
2
tsp.  CALUMET Baking Powder
1
tsp.  baking soda
6
Tbsp.  cold butter or margarine
1-1/2
cups  banana nut whole grain cereal flakes
1
 egg
1
container  (6 oz.) vanilla low-fat yogurt

Make It

PREHEAT oven to 425°F. Mix raisins and water in small bowl; set aside. Mix flour, sugar, baking powder and baking soda in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in cereal. Beat egg in small bowl; stir in yogurt and raisins and their liquid. Add to flour mixture; stir until mixture forms soft dough.

DROP dough by 1/4 cupfuls, 2 inches apart, onto greased baking sheets.

BAKE 10 min. or until lightly browned. Serve warm.

Kraft Kitchens Tips

Variation - Traditional Kneaded and Shaped Scones
Prepare dough as directed. Place on lightly floured surface. Knead dough by pushing on dough with heel of hand. Rotate dough one-quarter turn, fold top part of dough over and push in with heel of hand. Knead dough about 20 times. Roll out dough to 8-inch square. Cut dough into 4 (4-inch) squares, then cut each square into 4 triangles. Place dough triangles, 2 inches apart, on baking sheet. Bake as directed. Makes 16 servings, 1 scone each.
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