Start your day with a double shot of coffee – sip a mugful while nibbling a banana coffee scone.
Ingredients:
2 cups whole-wheat flour (or mixture of half whole-wheat and half all-purpse flour)
4 teaspoons baking powder
1/2 teaspoon kosher salt
1/4 cup granulated sugar
1/2 cup unsalted butter
1/2 cup ripe banana, mashed (about 1 to 2 bananas)
1/4 cup low-fat milk
1/4 cup strong black coffee at room temperature
1 teaspoon pure vanilla extract
Directions:
1. Heat oven to 425 degrees F. and lightly grease a baking sheet. In large bowl, whisk together flour, baking powder, salt and sugar. Using a pastry blender or two forks, cut in butter until mixture looks like breadcrumbs.
2. In a small bowl, whisk together banana, milk, coffee and vanilla. Add to dry mixture, mixing gently to make a slightly wet dough.
3. Turn dough out on a lightly floured counter, and knead gently for about 30 seconds, forming it into a round flat disk. With a rolling pin, roll dough to a 1/2-inch thickness. Cut into evenly sized triangles (cut like you would a pie) and place on baking sheet. Bake 15 minutes or until lightly browned and the scones sound hollow when tapped.
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