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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.
10 min
20 min
15 servings, 1 scone each
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what you need

cup  raisins
Tbsp.  hot water
cups  flour
Tbsp.  sugar
tsp.  CALUMET Baking Powder
tsp.  baking soda
Tbsp.  cold butter or margarine
cups  banana nut whole grain cereal flakes
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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