Banana Bran Scones--Cooking Light

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.

• Ready In: 22 mins
• Serves: 8

Ingredients

• 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°.