This wholesome, not-too-sweet scone is great for breakfast or brunch. The optional honey butter is a nice touch or you can serve them with your favorite preserve.
11/2 cups whole wheat flour
3/4 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons cold butter
2 large ripe bananas
2 tablespoons buttermilk
Preheat the oven to 425 degrees. Grease a large baking sheet.
1. Stir the dry ingredients together in a large bowl.
2. With a pastry knife, cut in the cold butter until the mixture looks like coarse crumbs.
3. Mash the bananas and stir in the buttermilk.
4. Add the banana mixture to the dry ingredients and stir with a spatula until partially combined and then turn out onto the counter. Knead until the dough just holds together. (Over mixing will make the scones tough.)
5. Pat the dough into a 3/4-inch thick circle. Cut the circle into wedges and place on the prepared cooking sheet leaving one inch between the scones to allow for expansion.
6. Bake for 13 minutes or until the scones begin to brown.
For the Honey Butter:
In a medium mixing bowl, combine one-half cup butter with one-third cup honey and two ounces of cream cheese. Whip with an electric mixer until light and fluffy. Store in the refrigerator.