CHOCOLATE BANANA SCONES WITH RASPBERRY CREAM
Recipe by Jonathan Knapp of Fort Mill, S.C.
From the National High School Recipe Contest sponsored by Johnson and Wales

For the scones:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup granulated sugar
4 ripe bananas
2 tablespoons chocolate extract
2 teaspoons almond extract
1 teaspoon ground cinnamon
1/4 cup cocoa
1 egg white, beaten

For the raspberry cream:
1/3 cup fat-free cream cheese
1 cup fresh raspberries, pureed
1 cup marshmallow cream

Heat oven to 400 degrees. Spray sheet pan with
nonstick pan coating.

Combine flour, baking powder, baking soda and
sugar in a medium bowl.

In second bowl, mash bananas until smooth. Blend
chocolate extract, almond extract and cinnamon into bananas. Then fold cocoa into banana
mixture to create a smooth paste.

Gently combine banana and flour mixtures until
they form a ball. Turn out mixture onto a floured surface.

Using floured hands, lightly pat out into a
circle, about 1 inch thick. (Be careful not to overwork dough.) Cut out scones, using a
small 2-inch biscuit cutter.

Gently place on greased sheet pan; brush with
beaten egg white. Bake at 400 degrees for 12 minutes. Cool on wire rack.

While scones are baking, whip cream cheese until
smooth. Gradually blend in raspberry puree.

Finally, fold in marshmallow cream until smooth. Chill until serving. Makes 18 servings.