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.
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EASIEST SCONE RECIPE - Easy Healthy Tasty. Never Fail Scones. #WithMe New recipes every week.
Looking for the easiest scone recipe ever? Let me show you my never fail scones. Honestly this recipe super simple! If you enjoyed this recipe please like and subscribe for more Easy Healthy Tasty videos.
Ingredients:
3 cups self raising flour
300ml cream (35% fat)
300ml soda water/plain sparkling water
Cook in a hot oven at 220oC/430oF until they’re golden brown and sound hollow when you knock on them. This might take around 15-20mins, sometimes a little longer, depending on how big you make your scones.
Optional extras for Blueberry and White Chocolate scones:
1.5 cups frozen blueberries
1 cup white chocolate chips
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How to bake the PERFECT scone | Paul Hollywood's Easy Bakes
For Paul's first Easy Bakes video, he's baking Scones! See below for the full list of ingredients. Happy baking!
500g Strong white flour
50g Unsalted butter
80g Caster Sugar
5tsp Baking Powder
2 medium eggs
250ml Whole Milk
#PaulHollywood #EasyBakes #Scones
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Eggless Blueberry Scones (with Whole Wheat Flour)
These blueberry scones are the best and super easy to make. We make them without eggs and not to much sweet, but with plenty of blueberries
This transatlantic cousin to the biscuit is slightly denser and less sweet, crunchy outside and soft inside. It is perfect taste with jam and butter (or clotted cream if you want to be super authentic).
Prep Time: 10 minutes
Bake Time: 25 minutes
Total Time: 1 hour
Yield: 8 scones
Baking:
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---------------------------------- RECIPE ------------------------------------
Ingredients
* 1 cup (125 g) all-purpose flour, plus more for hands and work surface
* 1 cup (120 g) whole wheat flour
* 2 tablespoons (30 g) granulated sugar (plus more 2 tbsp if you like sweet)
* 1/4 teaspoon salt
* 2 teaspoons baking powder
* 1/3 stick (70 g) unsalted butter, frozen and cubed (vegan butter works to)
* 2/3 cup (150 g) cold milk (any type of milk)
* Zest of 1 lemon
* 1–1.5 cups (150 g) blueberries
* Heavy cream, milk, egg yolk for brushing
* Granulated sugar for sprinkling
Instructions
* Preheat oven to 400°F (204°C).
* Whisk flours, sugar, salt, lemon zest and baking powder together in a large bowl.
* Add the cubed frozen butter. Knead the dough, rub the butter and flour between your fingers. Work quickly so the butter does not melt. You should have a flour crumb. See video above for a closer look at the texture.
* Fold in blueberries. Don’t mash them!
* Pour cold milk. Mix gently with spatula until everything appears moistened and combined.
* Place the dough onto the floured surface and, with floured hands, work dough into a ball as best you can. Dough will be sticky. Press into a disc (2,5-inch in a high ⬆️) and, with a sharp knife cut into 8 wedges.
* Place scones 2 inches apart on a lined baking sheet.
* Brush scones with egg yolk, milk or heavy cream and for extra crunch, sprinkle with granulated sugar.
* Bake for 20-25 minutes or until golden brown around the edges and lightly browned on top.
* Remove from the oven and cool for a few minutes.
* Leftover scones keep well at room temperature for 2 days or in the refrigerator for 5 days.
ENJOY!
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#blueberryscones#scones#sconesrecipe#foodmetrica
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Note: Baking time is 40 minuets not 1 hour..
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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
Banana-Filled Banana Scones video demonstration - sconebaking.com
Banana-Filled Banana Scones are filled with sliced bananas and mashed bananas in the scone dough. It's like a double dose of banana flavor. I hope this recipe inspires you to bake.
Let's BAKE!
For the complete recipe, go to:
Salted Caramel Sauce recipe:
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