Instructions: Oven: 400F (200C)

In a small bowl, combine dry ingredients. In a mixing bowl, combine wet ingredients. Add dry to wet and stir to moisten the dry ingredients. The batter will be moist. The instant cream of wheat will use that extra moisture.

Drop 1/4 cup scoops of the batter onto a spray nonstick cookie sheet. Bake 15-20 minutes or until golden brown.

Description: "A drier banana bread without all the sugar"

NOTES : The taste, texture and aroma of these scones reminded us of banana nut bread without the sugar shock. The scones are not the typical dry, floury affairs. These are a cross between a biscuit and a cake.

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