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Name: Ff Banana Oat Scones
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 16
Cuisine: American
Ingredients: 2 Bananas; very ripe; 1/4 ts Salt; 2 c Flour; 1/4 c Sugar; 2 c Oatmeal; 1 c Skim milk; 1 1/4 ts Baking Powder

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INGREDIENTS

2 Bananas; very ripe
1/4 ts Salt
2 c Flour
1/4 c Sugar
2 c Oatmeal
1 c Skim milk
1 1/4 ts Baking Powder

Servings

INSTRUCTIONS

Preheat oven to 375 degrees. Process one cup of oatmeal in food processor until it resembles flour (maybe just substitute flour or use oatbran if you dont have a processor). Add flour, salt, baking powder, and sugar and process to mix. Process in bananas. (or just add the bananas mashed and mix in real good). Put in mixing bowl and by hand, mix in rest of oatmeal (one cup) and milk (slowly) until a soft dough is formed (may need more or less milk). Kneed lightly on a floured surface. (Note: the dough should be soft, but not sticking to your hands like crazy. Youve added too much milk, kneed in more flour until you can handle the stuff reasonably.) Divide dough into three equal portions. Form each into a ball and flatten to about 1/2 to 3/4 inch thick. Cut twice crosswise into four wedges and put on a cookie sheet. (You can make them bigger, or cook without cutting into wedges, but you may have to adjust the cooking time. Also use a coating of flour on the bottom of each scone in order to keep them from sticking to the pan) Cook in preheated 375 degree oven for 28 minutes. Recipe by: Net Posted to JEWISH-FOOD digest by Annice Grinberg on May 12, 98

NOTES

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Ff Banana Oat Scones

2 Bananas; very ripe
1/4 ts Salt
2 c Flour
1/4 c Sugar
2 c Oatmeal
1 c Skim milk
1 1/4 ts Baking Powder

Preheat oven to 375 degrees.    Process one cup of oatmeal in food processor until it resembles flour  (maybe just substitute flour or use oatbran if you dont have a processor).    Add flour, salt, baking powder, and sugar and process to mix.    Process in bananas. (or just add the bananas mashed and mix in real good).    Put in mixing bowl and by hand, mix in rest of oatmeal (one cup) and milk  (slowly) until a soft dough is formed (may need more or less milk).    Kneed lightly on a floured surface. (Note: the dough should be soft, but  not sticking to your hands like crazy. Youve added too much milk, kneed in  more flour until you can handle the stuff reasonably.)    Divide dough into three equal portions. Form each into a ball and flatten  to about 1/2 to 3/4 inch thick. Cut twice crosswise into four wedges and  put on a cookie sheet. (You can make them bigger, or cook without cutting  into wedges, but you may have to adjust the cooking time. Also use a  coating of flour on the bottom of each scone in order to keep them from  sticking to the pan)    Cook in preheated 375 degree oven for 28 minutes.    Recipe by: Net    Posted to JEWISH-FOOD digest by Annice Grinberg  <VSANNICE@WEIZMANN.WEIZMANN.AC.IL> on May 12, 98

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Nutrition

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Serving Size: 1 Serving (76g)
Recipe Makes: 16 Servings

Calories: 172
Calories from Fat: 6 (3%)

Amt Per Serving		% DV

	Total Fat 0.7g	1 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.3g
Cholesterol 0.6mg		0 %
Sodium 45.3mg		2 %
Potassium 142.1mg		4 %
Total Carbohydrate 37.7g		11 %
	Dietary Fiber 2.6g	10 %
	Sugars, other 35.2g
Protein 4.9g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 172

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