Recipe by Debbwl
This recipe is courtesy of the Complete Southern Cookbook which I received from my cookbook swap partner.
Top Review by Annacia
I made a half recipe for 6 lovely scones. The pecans I added into the dough instead of putting them just on top for personal preference and used Splenda Brown for the sugar. The single thing I would do differently is to double the banana or use really big ones. With just one in the half amount the banana flavor just didn't come through all that well. That said I realize that we're nor making banana bread with this recipe but more banana flavor would have been nice. The recipe works beautifully and bakes up with nice crust and a light texture inside. I loved them for breakfast very warm from the oven with Recipe #456068 this morning.
- 3 cups flour
- 1⁄2 cup brown sugar, packed
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon baking soda
- 3 tablespoons unsalted butter
- 1⁄4 cup buttermilk
- 1 teaspoon rum extract
- 2 egg whites
- 2 bananas, mashed
- 1⁄3 cup pecans, chopped
- 1 tablespoon brown sugar, packed
Directions See How It's Made
- Preheat the oven to 400°F Lightly grease a baking sheet with cooking spray and set aside.
- In a medium bowl, combine the flour, 1/2 cup of brown sugar, baking powder, salt, and baking soda. With a pastry blender or 2 forks, cut in the butter until the mixture resembles coarse meal.
- In a separate bowl, combine the buttermilk, extract, and egg whites. Whisk together well. Add to the flour mixture along with the mashed bananas. Stir well.
- The dough will be wet and sticky, but turn onto a well-floured surface and knead lightly 5 times. Pat into a 9-inch circle on the prepared baking sheet. Sprinkle with the pecans and remaining tablespoon of brown sugar, pressing gently into the dough.
- With a sharp knife, cut the dough into 12 weges. **Cut into, but not all the way through, the dough.** Bake 20 minutes, or until golden brown.
- Completely cut into wedges and serve warm.