How To make Whole Wheat Banana Scones
1 c Self-rising flour
1/2 ts Salt
1 c Whole-wht self-rising flour
2 ts Cold butter,
-cut into small pieces 1/2 c Milk (about)
Milk to brush on scones 2 tb Honey
2 md Ripe bananas, mashed
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.
How To make Whole Wheat Banana Scones's Videos
Banana Chocolate Scones/ Easy Recipe/ Crispy & Flavoured
Banana Chocolate Scones is an easy dessert recipe with simple ingredients. It is crispy outside and soft inside, and pretty rich in taste with banana and chocolate particles.
Ingredients:
Banana 1 count
Dark chocolate not too much
Cake flour 150 g
Baking powder 4 g
Butter 30 g
Egg yellow 2 counts
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#Wekuk #ChocolateScone
One Bowl Banana Bread (No Eggs)
One Bowl Banana Bread (No Eggs). Moist, soft, and very flavourful banana bread recipe that’s so quick and easy to make, and easily made without eggs!
RECIPE:
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Banana Date Scones | The Vegan Test Kitchen
If you're a fan of banana walnut bread--you must try these. These banana date scones from the Veganomicon are perfect for your morning routine.
*soy free
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Over the course of 2017 I'll be tackling every recipe in one of the most popular, comprehensive vegan cookbooks. Join me (an amateur chef), and cook along in The Vegan Test Kitchen!
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w/Eli Haynes, edited by JosephLucas
Ingredients:
8 oz dates
1 tbsp flour
1 cup mashed, very ripe banana (3-4 bananas)
2 tbsp ground flaxseeds
1/3 cup rice milk
1/4 cup brown rice syrup
1/3 cup canola oil
1 cup flour
1 1/4 cup whole wheat pastry flour
2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp salt
1/2 cup chopped walnuts
Music:
Not for Nothing by Otis McDonald
Scrambled by Jeremy Bane
Dat Step by Gunnar Olsen
DON'T WASTE BANANAS???????? No Knead No Sugar No Milk! Super Soft & Healthy Bread!
DON'T WASTE BANANAS???????? No Knead No Sugar No Milk! Super Soft & Healthy Bread!
Ripe bananas 2 (peeled 280g)
Active dry yeast 3g(1tsp)
Salt 3g(1/2tsp)
Egg 1
Bread or all-purpose flour 350g(2cups+1/3cup)
Unsalted butter 28g(2tbsp)
Raisins 80g(1/2cup)
375 F/190 C bake for 15-20 minutes
熟透的香蕉 2根（去皮后重量是280克左右）
活性干酵母 3克（1茶勺）
盐 3克（1/2茶勺）
鸡蛋 1个
高筋或普通中筋面粉 350克（2杯+1/3杯）
无盐黄油或橄榄油 28克（2大勺）
葡萄干 80克（1/2杯）
375华氏度或190摄氏度烤15-20分钟
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You've Been Making Banana Bread Wrong This Whole Time
The smell of freshly baked banana bread in your kitchen can send joy throughout your entire household and can get everyone running towards the kitchen. There’s something about its smell and the thought of tasting a freshly baked, moist slice that is so heavenly.
When it comes to baking banana bread, it’s not all about your overripe bananas and how you mix them with eggs, butter, and milk that sets it apart. Seasoned hands know when it’s time to stop mixing, how to heat the oven, and when the banana bread is ready.
Of course, even seasoned bakers can make mistakes. To sharpen your banana bread-making skills, here are common mistakes you should avoid.
#BananaBread #Baking #Tips
The time is ripe | 0:00
A pre-mash bash | 1:04
Keep it orderly | 1:36
Don't overdo it | 2:17
Good and greasy | 3:10
Give it time | 3:51
Let it cool | 4:40
Read Full Article:
Healthy Breakfast Scones | Easy Scones Recipe | Fluffy Whole Wheat Scones | Epitome of Taste
#sconesrecipe #healthybreakfast #easyrecipes
These crunchy, buttery & nutty golden brown whole-wheat healthy scones are so easy to make using simple pantry ingredients & full of flavor. Perfect for brunch or breakfast!
Yield: 8 Scones
Subscribe to my channel for more classic recipes!
INGREDIENTS
▪︎ 70g whole wheat flour, sifted
▪︎ 230g all purpose flour, sifted
▪︎ 2 tsp baking powder
▪︎ 1/4 tsp salt
▪︎ 70g brown/caster sugar
▪︎ 110g butter, very cold & cubed
▪︎ 55g cream, cold
▪︎ 65g milk, cold
▪︎ 1/2 tsp vanilla extract
▪︎ 100g nuts of your choice (optional)
▪︎ 2 tbsp milk or cream (for topping)
INSTRUCTIONS
1. Preheat the oven to 200°C & line a tray with parchment paper. Set aside.
2. In a small bowl whisk the milk, cream & vanilla extract. Place the bowl into fridge to keep cold.
3. In a large bowl sift together whole wheat flour, all purpose flour, baking powder & salt. Add sugar & mix all the ingredients together.
4. Add cold cubed butter & work them together with your hands until the mixture is crumbly.
5. Fold in nuts if using & mix until evenly distributed.
6. Now pour the cold wet ingredients. Fold until the dough comes together. Don't overmix the dough.
7. Use your hands to bring the dough together into a ball. The trick is to work it as little as possible, but also get rid of any large cracks that will cause the scones to split as they rise. Flour your worktop & pat & shape the dough to form a 2.5cm thick circle. Cut into 8 wedges.
8. Arrange scones to the prepared baking tray & brush the tops of the scones with beaten cream or milk. Refrigerate for 15 minutes.
9. Then bake in preheated oven for 22 to 25 minutes until nicely golden.
10. Serve warm or room temperature. Enjoy every bite!
OTHER SCONE RECIPES TO TRY
Whole Wheat Scones | Cranberry Walnut Buttermilk Scones
Pomegranate Scones
Wild Yam Scones
Lemon Blueberry Scones
Cranberry & Almond Scones