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.