December 21st, 2010 
Chef 
Studded with raisins, these scones get their banana flavor from cereal and tenderness from yogurt.
For ease, the dough is dropped rather than rolled.
PREP: 10 min.
TOTAL: 20 min.
INGREDIENTS:
• 1/2 cup raisins
• 2 Tbsp. hot water
• 2 – 1/2 cups flour
• 2 Tbsp. sugar
• 2 tsp. baking powder
• 1 tsp. baking soda
• 6 Tbsp. cold butter or margarine
• 1 – 1/2 cups POST SELECTS BANANA NUT CRUNCH Cereal
• 1 egg
• 1 container (6 oz.) vanilla low-fat yogurt
DIRECTIONS:
PREHEAT oven to 425°F. Mix raisins and water in small bowl; set aside. Mix flour, sugar, baking powder and baking soda in large bowl.
Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in cereal. Beat egg in small bowl; stir in yogurt and raisins and their liquid. Add to flour mixture; stir until mixture forms soft dough.
DROP dough by 1/4 cupfuls, 2 inches apart, onto greased baking sheets.
BAKE 10 min. or until lightly browned.Serve warm.
Makes 15 servings, 1 scone each.
Variation – Traditional Kneaded and Shaped Scones:
• Prepare dough as directed.
• Place on lightly floured surface.
• Knead dough by pushing on dough with heel of hand.
• Rotate dough one-quarter turn, fold top part of dough over and push in with heel of hand.
• Knead dough about 20 times.
• Roll out dough to 8-inch square.
• Cut dough into 4 (4-inch) squares, then cut each square into 4 triangles.
• Place dough triangles, 2 inches apart, on baking sheet
• Bake as directed.
• Makes 16 servings, 1 scone each.
Nutrition Information
Per Serving:
180 calories, 6g total fat, 2.5g saturated fat, 0.5g polyunsaturated fat, 2.5g monounsaturated fat, 25mg cholesterol, 220mg sodium,
28g carbohydrate, 1g dietary fiber, 8g sugars, 4g protein, 4%DV vitamin A, 0%DV vitamin C, 6%DV calcium, 15%DV iron.
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