Studded with raisins, these scones get their banana flavor from cereal and tenderness from yogurt. For ease, the dough is dropped rather than rolled.
What You Need
Original recipe yields 15 servings
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 container (6 oz.) vanilla low-fat yogurt
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Let's 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.
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.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
15 servings, 1 scone each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.