Directions: two bowls needed 1. Mix dry ingredients in bowl 1 2. Butter trick: Use a grater and grate the butter into the dry which will allow you to mix the butter well into the dry. 3. Once butter is grated and mixed into dry, mix in the coconut and raisins 4. Mix wet ingredients in bowl 2 5. Mix wet into dry 6. Add more flour to knead, it will be like cookie dough 7. Create small mounds, rounds and place on cookie sheet 8. Make 12-14 scones 9. Sprinkle with sugar 10. Place in frig to cool, 15-20 minutes Preheat oven to 425 F Bake 18-23 minutes, turn pan half way thru ENJOY!

Directions: 1. Preheat oven to 350 F. (175 C) Grease a 9 x 13 baking pan with butter. 2. In a small bowl, stir together both flours, baking soda and salt. Set aside. 3. In a large bowl, cream together both sugars and butter until light and fluffy. Beat in eggs, one at a time. Beat in vanilla. 4. Stir in mashed bananas. Stir in flour mixture alternately with buttermilk. Stir in walnuts and optional raisins or cranberries. Pour into prepared pan. 5. Bake in pre-heated oven for 30 - 35 minutes. Test with a fork in the middle. To make substitute buttermilk, pour 1 T white vinegar into a calibrated 1 C measuring cup. Add enough milk to read 2/3 C. Stir a few times while allowing 10 minutes to curdle.