30mins香蕉全麦司康/司空饼Banana Wholewheat Scone

Step1低筋面粉、泡打粉、全麦面粉、红糖混匀备用。黄油切小块，冷藏备用。香蕉捣碎备用。
Mix low-gluten flour, baking powder, wholewheat flour and brown sugar together evenly.  Cut butter into small pieces and refrigerate them to keep cold. Mash the banana into sauce.

Step2
将黄油倒入粉类混合物中，用手将黄油和粉混合揉搓成细沙状。（动作要快，避免黄油融化。）Pour the butter pieces into the powder mixture, and then mix the butter and powder by hands to form the whole mixture like fine, moist sand. Keep your movements quick when you do this step, to avoid the butter melting.

step3
加入捣碎的香蕉和牛奶。Put mashed banana and milk.

step4
用勺子混合均匀即可。（大致成团就停下，不要过度揉导致面团起筋。有少量干粉也没关系。）Mix them well with a spoon. (when the dough is roughly formed then stop. Do not over knead the dough and cause it to get cramped. It doesn't matter if there is few dry flour powder.

step5
面团分成6份，尽量保持圆圆的堆型。（此配方为6个司康，如在此步骤改变数量，需要调整烤制时间）Divide the dough evenly into 6 parts and try to keep the round pile shape. (this formula is for 6 Scones. If you change quantity in this step, the baking time needs to be adjusted.)

step6
烤箱提前预热220度，放烤盘在中层烤制15分钟。冷却几分钟后即可享用！Preheat the oven to 220 degrees in advance and bake in the middle layer for 15 minutes. Cool for a few minutes after finished.

Enjoy!