Recipe - Banana-Nut Skillet Scones

2 Bananas; (very ripe)
2 Cartons; 6oz, banana yogurt
3 One half cup Allpurpose flour
Three fourths cup Granulated sugar
1 tablespoon Baking powder
1 teaspoon Baking soda
One fourth teaspoon Salt
10 tablespoon (1 One fourth sticks) Cold Butter;
plus more for the skillet
1 cup Chopped walnuts or pecans

Mash bananas in small bowl; stir in yogurt and set aside. In a separate
bowl, stir together flour, sugar, baking powder, baking soda and salt. Cut
in 10 tablespoons butter with pastry blender until mixture resembles coarse
meal. Add yogurt mixture; stir just until moistened. Stir in nuts. Turn out
onto well floured surface; knead 3 or 4 times, just until dough holds
together. Pat into a sqare about One half inch thick. Cut into 2
1/2inchsquares (dough will be very soft.)

Heat a large nonstick skillet or griddle over medium heat; lightly butter
skillet. Use a spatula or turner to lift scones onto griddle; do not crowd.
Cover and cook until bottoms are lightly browned and tops begin to dry,
about 45 minutes. Turn, add more butter if desired, and cook on other side
until golden, about 3 minutes Serve warm with butter and honey.

Per serving: 87 Calories; less than one gram Fat (2% calories from fat); 2g
Protein; 19g Carbohydrate; 0mg Cholesterol; 116mg Sodium

Recipe by: Jack and Mary Billings St. Louis Post Dispatch

Posted to MCRecipe Digest V1 #1030 by Lisa Minor lisa@cybermill.com on
Jan 22, 1998