Banana Bran Scones--Cooking Light

smellyvegetarian's Note:

These are tasty little nuggets from Cooking Light. They're not too sweet but just right. I think next time I make them I will add dried cranberries or some nuts, as IMO they need some more texture. When I made them I used white wheat flour and regular milk, and I'm sure buttermilk would be lovely. II also sprinkled with cinnamon sugar instead of plain granulated, and I bet turbinado would be nice as well.

• Total Time: 22 mins
• Prep Time: 10 mins
• Cook Time: 12 mins

Ingredients:

Servings: 8

• 1 cup all-purpose flour (about 4 1/2 ounces)
• 1/2 cup oat bran
• 2 tablespoons butter, cut into small pieces
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 3/4 cup mashed banana (about 2)
• 1 tablespoon light brown sugar
• 1/4 cup fat-free buttermilk
• 1 1/2 teaspoons fat-free buttermilk
• 1 1/2 teaspoons granulated sugar

Directions:

1. Preheat oven to 400°.
2. 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.
3. 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.
4. 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.Preheat oven to 400°.
5. 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.
6. 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.
7. 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.

Reviews

[Katzen]

These are heavenly scones, Smelly! They really hit the spot this morning! I didn't have any buttermilk, so I made some, by adding a bit of lemon juice to the milk. I used your suggestion and sprinkled the tops with turbinado sugar, mixed with cinnamon, which was wonderful. I did find the dough to be quite wet, and actually did a web search on the recipe and found that was a common complaint. When I make them again, I'll add an extra 1/4 cup of flour or oat bran to start with, so I won't be need to add so much when I'm kneading them. Highly remcommended scones!! Made for my chosen chef for Veggie Swap 28, November.

[ellie_]

Very good scones which my family enjoyed! Thanks for sharing!