Robin Miller's Banana Nut Scones

When we were in London on our honeymoon, we had an afternoon tea at the National Gallery.  It was one of our favorite meals of our trip -- everything was so cute, as well as so tasty.  Now as for the scone (which was served with clotted cream), let's just say, well, I was feeling kind of reluctant to share it with my new husband because it was so good!  (Here is where my sister will probably pipe in to tell you about my long-standing very poor reputation for sharing, a very poor quality to find in a pre-K teacher!)  But I remembered my vows, split the scone, and made a new vow to make some scones when we got back home!

I have made scones once or twice in the past.  I have tried to lighten up a few recipes on my own, with some mixed results, but I've also had a some success with a very loose interpretation of this rather old Cooking Light recipe. 

However, when I came across this recipe in what is, ahem, now my newest cookbook (The Newlywed Cookbook), I knew had to try it!  It was a scone recipe, and I could see that it was quite low in fat.  Plus, it was a great use for the container of buttermilk and two over-ripe bananas sitting in my fridge.  I whipped these up last night, and they made for a delicious breakfast...and with 12 scones in our kitchen, I didn't even have to share! 

Banana Nut Scones
yields 12 scones
from The Newlywed Cookbook, by Robin Miller

Ingredients:
2 3/4 cups all-purpose flour
1/3 cup (plus 1 Tbsp) granulated sugar, divided
2 tsp baking powder
                                 1/2 tsp baking soda
                                 3 Tbsp butter, chilled and cut up
                                 2 egg whites
                                 1/4 cup buttermilk
                                 1 tsp vanilla extract
                                 2 medium ripe bananas, mashed (about 1 cup)
                                 1/3 cup chopped walnuts
Directions:
1. Preheat oven to 400 degrees Fahrenheit.  Prepare a baking sheet with non-stick cooking spray.
2. In a food processor fitted with the metal blade, combine flour, 1/3 cup of the sugar, baking powder, baking soda, and salt.  Add butter and pulse to combine until the mixture resembles a coarse meal.  Alternatively, you could use a large bowl and mix with your hands.
3. In a medium bowl, whisk together the egg whites, buttermilk, and vanilla.  Stir in the bananas.  Fold mixture into the dry ingredients and mix until just blended.
4. Transfer dough to a lightly floured surface and knead 5 times.  Place dough on baking sheet and shape into a 9 inch circle.  Using a sharp knife, make 12 (1/4 inch deep) cuts in a spoke pattern across top of dough.  Sprinkle the top with walnuts and remaining tablespoon of sugar.  Press walnuts slightly into dough.
5. Bake 15-20 minutes, or until golden and a knife inserted near the center comes out clean.  Cool on a wire rack before slicing into 12 wedges.