I'm halfway done with my board exams! Only Ob-Gyn, Psychiatry, and Internal Medicine left. :-) For this week's ARF Tuesday at Sweetnick's, I submit a scone with banana and bran that I made many months ago. At first I thought this was a recipe from Dorie, but after an extensive search through her book (and all the other cookbooks I have) I realize that it came from Cooking Light! I didn't even remember finishing this recipe because of how strangely it started. I don't know what the issue was, but the instructions said to knead. Please, tell me someone...how do you knead a "muffin" batter? Something was wrong that day b/c my dough was not thick enough. So, I just added a bit more flour and didn't knead...I just placed the batter/dough onto the stone. Turned out okay but I'd like to try it again and see if the outcome is better! Visit Cate's site to see the other great entries. Banana Bran Scones adapted from Cooking Light Nov 2007 Ingredients
1 cup all-purpose flour (about 4 1/2 ounces)

1/2 cup wheat bran

2 tablespoons chilled butter, cut into small pieces

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

3/4 cup ripe mashed banana (about 2)

1 tablespoon light brown sugar

1/4 cup fat-free buttermilk

1 1/2 teaspoons fat-free buttermilk

1 1/2 teaspoons granulated sugar

Preheat oven to 400°. Lightly spoon flour into a dry measuring cup; level with a knife.

Combine flour and next 6 ingredients (through cinnamon) in a food processor; pulse until mixture resembles coarse meal. Combine banana and brown sugar in a medium bowl; let stand 5 minutes. Add flour mixture and 1/4 cup buttermilk alternately to banana mixture, stirring just until moist. Turn dough out onto a lightly floured surface; knead lightly 1 1/2 minutes with floured hands. Pat dough into a 6-inch circle on a baking sheet lined with parchment paper. Cut dough into 8 wedges, cutting into, but not through, dough. Brush 1 1/2 teaspoons buttermilk over surface of dough; sprinkle with granulated sugar. Bake at 400° for 12 minutes or until lightly browned. Remove from pan; cool on wire racks.