1 cup self-rising flour
1/2 teaspoon salt
1 cup whole-wht self-rising flour
2 teaspoon cold butter, cut into small pieces
1/2 cup milk (about)
1 milk to brush on scones
2 tablespoon honey
2 medium ripe bananas, mashed
1 butter
A bit heavier than traditional scones, because of the whole-wheat flour.
Preheat oven to 450F (230C). Lightly grease a large baking sheet. Sift self-rising flour and salt into a large bowl; stir in whole-wheat flour. With your fingers, rub in butter until mixture is crumbly. Make a well in center of mixture. Pour in 1/2 cup milk and the honey and mix well. Add bananas and mix with a fork to form a soft dough. Turn out onto a floured surface and knead lightly. Roll out with a floured rolling pin or pat dough with your hands to make a round about 3/4-inch thick. Cut in rounds with 2-inch fluted or plain cookie cutter. Place 1 to 1 1/2 inches apart on baking sheet; brush tops lightly with milk. Bake 10 to 12 minutes or until well risen and browned on bottom. Transfer to a wire rack and cool 5 minutes. Split and serve warm with butter. Makes about 16 scones.
