1 cup unbleached, all-purpose flour
1 cup whole wheat flour (I used King Arthur White Whole Wheat)
1/4 cup white sugar
2 teaspoon baking powder (I use aluminum-free)
1/2 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons unsalted butter, chilled and cut into small pieces
3/4 cup 1% milk
1/2 cup mashed banana (about 1 medium banana)
1 whole large egg
1 teaspoon pure vanilla extract
1 cup fresh or frozen blueberries (do not thaw if frozen)
2 teaspoons turbinado sugar (sugar in the raw)
- Preheat oven to 375 degrees F. Lightly grease or spray with cooking spray an 8-cup scone pan, 8 ramekins, or a 12-cup muffin pan.
- In a large bowl, stir together the flours, white sugar, baking powder, baking soda, and salt. Sprinkle the chilled butter over the flour mixture and (using a pastry blender or two knives in scissor fashion) cut in the butter until the mixture resembles coarse crumbs. Make a well in the center of the flour mixture.
- In a small bowl, stir together the milk, banana, egg, and vanilla extract. Add the milk mixture to the flour mixture, stirring to combine just until moistened (the dough will be sticky). Gently stir in the blueberries.
- Spoon the dough evenly into the prepared pan (about 3 1/2 oz. per cup). Sprinkle each with 1/4 tsp. turbinado sugar. Bake 20 minutes or until golden brown (a toothpick inserted in the center of scone comes out clean). Serve warm.
Yield: 8 scones
Serving Size: 1 scone
Allergen Info: contains wheat, dairy, egg