I found this recipe a long time ago in Sunset Magazine. The writer wanted to create a scone that was moist, using less fat. You all know I don’t care much about low-fat baking, but the scones looked good so I tried them and liked them. I have made them several times since and keep meaning to take photos and blog about them, so finally here is the recipe!
Blueberry Banana Scones
1-1/4 cups flour
½ cup whole wheat flour
¼ cup sugar
1 tsp baking powder
½ tsp baking soda
¼ cup butter½ cup lemon flavored yogurt
1/3 cup mashed bananas
½ cup blueberries
¼ cup finely chopped walnuts
1 TB raw sugar for the top
Preheat oven to 350-F. On a cookie sheet, butter an 8 inch circle.
Whisk together the dry ingredients. Cut the butter in using a pastry cutter or cheese grater (my preferred method). Add the yogurt and mashed bananas. Stir in the blueberries and walnuts. Put dough on prepared cookie sheet and pat into a 7-inch round. With a sharp knife or pizza cutter, cut the round into 8 wedges but do not separate them. Sprinkle the top with raw sugar (granulated sugar works too).
Bake for ~25 minutes, until golden brown.