Mash bananas in small bowl; stir in yogurt and set aside. In a separate bowl, stir together flour, sugar, baking powder, baking soda and salt. Cut in 10 tablespoons butter with pastry blender until mixture resembles coarse meal. Add yogurt mixture; stir just until moistened. Stir in nuts. Turn out onto well floured surface; knead 3 or 4 times, just until dough holds together. Pat into a sqare about 1/2 inch thick. Cut into 2 1/2-inch-squares (dough will be very soft.) Heat a large nonstick skillet or griddle over medium heat; lightly butter skillet. Use a spatula or turner to lift scones onto griddle; do not crowd. Cover and cook until bottoms are lightly browned and tops begin to dry, about 4-5 minutes. Turn, add more butter if desired, and cook on other side until golden, about 3 minutes Serve warm with butter and honey. Per serving: 87 Calories; less than one gram Fat (2% calories from fat); 2g Protein; 19g Carbohydrate; 0mg Cholesterol; 116mg Sodium Recipe by: Jack and Mary Billings - St. Louis Post Dispatch Posted to MC-Recipe Digest V1 #1030 by Lisa Minor
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|Serving Size: 1 Serving (28g)|
|Recipe Makes: 25 Servings|
|Calories from Fat: 28 (25%)|
|Amt Per Serving||% DV|
|Total Fat 3.1g||4 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 0mg||0 %|
|Sodium 316.3mg||11 %|
|Potassium 48.7mg||1 %|
|Total Carbohydrate 18.2g||5 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 17.3g|
|Protein 2.9g||4 %|
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Calories per serving: 111
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