How To make Whole Wheat Banana Scones
1 c Self-rising flour
1/2 ts Salt
1 c Whole-wht self-rising flour
2 ts Cold butter,
-cut into small pieces 1/2 c Milk (about)
Milk to brush on scones 2 tb Honey
2 md Ripe bananas, mashed
Butter A bit heavier than traditional scones, because of the whole-wheat flour. Preheat oven to 450F (230C). Lightly grease a large baking sheet. Sift self-rising flour and salt into a large bowl; stir in whole-wheat flour. With your fingers, rub in butter until mixture is crumbly. Make a well in center of mixture. Pour in 1/2 cup milk and the honey and mix well. Add bananas and mix with a fork to form a soft dough. Turn out onto a floured surface and knead lightly. Roll out with a floured rolling pin or pat dough with your hands to make a round about 3/4-inch thick. Cut in rounds with 2-inch fluted or plain cookie cutter. Place 1 to 1 1/2 inches apart on baking sheet; brush tops lightly with milk. Bake 10 to 12 minutes or until well risen and browned on bottom. Transfer to a wire rack and cool 5 minutes. Split and serve warm with butter. Makes about 16 scones.
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Banana Chocolate Scones is an easy dessert recipe with simple ingredients. It is crispy outside and soft inside, and pretty rich in taste with banana and chocolate particles.
Ingredients:
Banana 1 count
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Cake flour 150 g
Baking powder 4 g
Butter 30 g
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Eggless Blueberry Scones (with Whole Wheat Flour)
These blueberry scones are the best and super easy to make. We make them without eggs and not to much sweet, but with plenty of blueberries
This transatlantic cousin to the biscuit is slightly denser and less sweet, crunchy outside and soft inside. It is perfect taste with jam and butter (or clotted cream if you want to be super authentic).
Prep Time: 10 minutes
Bake Time: 25 minutes
Total Time: 1 hour
Yield: 8 scones
Baking:
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---------------------------------- RECIPE ------------------------------------
Ingredients
* 1 cup (125 g) all-purpose flour, plus more for hands and work surface
* 1 cup (120 g) whole wheat flour
* 2 tablespoons (30 g) granulated sugar (plus more 2 tbsp if you like sweet)
* 1/4 teaspoon salt
* 2 teaspoons baking powder
* 1/3 stick (70 g) unsalted butter, frozen and cubed (vegan butter works to)
* 2/3 cup (150 g) cold milk (any type of milk)
* Zest of 1 lemon
* 1–1.5 cups (150 g) blueberries
* Heavy cream, milk, egg yolk for brushing
* Granulated sugar for sprinkling
Instructions
* Preheat oven to 400°F (204°C).
* Whisk flours, sugar, salt, lemon zest and baking powder together in a large bowl.
* Add the cubed frozen butter. Knead the dough, rub the butter and flour between your fingers. Work quickly so the butter does not melt. You should have a flour crumb. See video above for a closer look at the texture.
* Fold in blueberries. Don’t mash them!
* Pour cold milk. Mix gently with spatula until everything appears moistened and combined.
* Place the dough onto the floured surface and, with floured hands, work dough into a ball as best you can. Dough will be sticky. Press into a disc (2,5-inch in a high ⬆️) and, with a sharp knife cut into 8 wedges.
* Place scones 2 inches apart on a lined baking sheet.
* Brush scones with egg yolk, milk or heavy cream and for extra crunch, sprinkle with granulated sugar.
* Bake for 20-25 minutes or until golden brown around the edges and lightly browned on top.
* Remove from the oven and cool for a few minutes.
* Leftover scones keep well at room temperature for 2 days or in the refrigerator for 5 days.
ENJOY!
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Banana-Filled Banana Scones video demonstration - sconebaking.com
Banana-Filled Banana Scones are filled with sliced bananas and mashed bananas in the scone dough. It's like a double dose of banana flavor. I hope this recipe inspires you to bake.
Let's BAKE!
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5 tips for perfect scones
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How To Make Scones | Jamie Oliver | AD
Crumbly, rustic, simple fruit scones served with a dollop of clotted cream and strawberry jam. So wonderfully British, so delicious, the taste of Summer! This is a paid ad.
NB. The edit gremlins are back and somewhere along the lines the 2 eggs that should have been added with the milk are missing!! Or you can add 150ml of milk if you don't want to add eggs. Check out full recipe here.
Top tip - make an extra big batch and freeze the cut out dough. Then whenever you’re feeling peckish pop in the oven and cook until golden and warm.
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Basic Bread |
Chocolate Cake |
Lemon Sponge |
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