Banana-Raisin Scones
Studded with raisins, these scones get their banana flavor from cereal and tenderness from yogurt. For ease, the dough is dropped rather than rolled. PREP: 10 min. TOTAL: 20 min. INGREDIENTS: • 1/2 cup raisins • 2 Tbsp. hot water • 2 - 1/2 cups flour • 2 Tbsp. sugar • 2 tsp. baking powder • 1 tsp. baking soda • 6 Tbsp. cold butter or margarine • 1 - 1/2 cups POST SELECTS BANANA NUT CRUNCH Cereal • 1 egg • 1 container (6 oz.) vanilla low-fat yogurt DIRECTIONS: PREHEAT oven to 425°F. Mix raisins and water in small bowl; set aside. Mix flour, sugar, baking powder and baking soda in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in cereal. Beat egg in small bowl; stir in yogurt and raisins and their liquid. Add to flour mixture; stir until mixture forms soft dough. DROP dough by 1/4 cupfuls, 2 inches apart, onto greased baking sheets. BAKE 10 min. or until lightly browned. Serve warm. Makes 15 servings, 1 scone each.
Variation - Traditional Kneaded and Shaped Scones: • Prepare dough as directed. • Place on lightly floured surface. • Knead dough by pushing on dough with heel of hand. • Rotate dough one-quarter turn, fold top part of dough over and push in with heel of hand. • Knead dough about 20 times. • Roll out dough to 8-inch square. • Cut dough into 4 (4-inch) squares, then cut each square into 4 triangles. • Place dough triangles, 2 inches apart, on baking sheet • Bake as directed. • Makes 16 servings, 1 scone each. Nutrition Information Per Serving: 180 calories, 6g total fat, 2.5g saturated fat, 0.5g polyunsaturated fat, 2.5g monounsaturated fat, 25mg cholesterol, 220mg sodium, 28g carbohydrate, 1g dietary fiber, 8g sugars, 4g protein, 4%DV vitamin A, 0%DV vitamin C, 6%DV calcium, 15%DV iron.