This recipe comes from Aisling at The Quiet Country House. Here are her words. I'll add my changes afterward.
My original recipe for scones came from a book called The Joy of Snacks. I don't remember the book and may have to track it down sometime to refresh my memory. I think it was borrowed from the library. I have modified the recipe so much over time, that it is quite different than the original (which contains egg and raisins, and does not use bananas.)
(scant) 2 cups all purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon cream of tartar
1/2 teaspoon salt
1 1/4 cups old fashioned rolled oats
1/2 cup non-hydrogenated (no trans-fats) margarine, melted
1/3 cup soy milk (plain or vanilla)
1 ripe mashed banana
Combine dry ingredients; set aside. Blend mashed banana, melted margarine, and soy milk until fairly smooth. Add in dry ingredients and mix just until moistened. Shape dough to form ball; pat out on lightly flours surface to form 8 inch circle. Cut into 12 wedges (scones); bake on oiled baking sheet at 425 degrees for 8 to 10 minutes or until light golden brown. Serve warm.
Note: I go "skimpy" on the flour at the start and reserve some to add at the end if needed. Not all bananas are created equal! I will (carefully) add more if the dough is too sticky to shape and cut.
I used 1 cup whole wheat pastry flour and 1 cup white.
1/2 cup butter (always butter for me, you already know!)
1/3 cup cow's milk
I used 2 bananas, and I added the juice of half a lemon just because I love lemon.
I didn't have to shape them because I have this adorable mini scone pan which I greased with cooking spray.
Instead of 8-10 minutes, I'll bet they took half an hour to cook. I have no idea why - a hot, humid day perhaps?
I cut them in half and spread them with butter, and wow, are they ever good! My thanks to my friend, Aisling.