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Americans have made English scones their own by developing a wide new range of flavors. This spicy banana version makes any breakfast special.
Recipe by Pillsbury
Prep Time
15min
Total Time
50min
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Heat oven to 400°F. Spray cookie sheet with nonstick cooking spray. In small bowl, combine topping ingredients; mix well. Set aside.
Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, 1/3 cup sugar, baking powder, 1/2 teaspoon cinnamon, cloves and allspice; mix well. With pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Stir in nuts.
In medium bowl, combine banana, milk and egg product; blend well. With fork, stir banana mixture into flour mixture just until dry ingredients are moistened.
On floured surface with floured hands, knead dough 10 to 12 times or until smooth. Place dough on sprayed cookie sheet; pat into about 7 1/2-inch round, 3/4 inch thick. Sprinkle with topping. Cut with serrated knife into 8 wedges; separate slightly.
Bake at 400°F. for 15 to 20 minutes or until scones are browned and toothpick inserted in center comes out clean.
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