Spice banana scones

Yield: 1 servings

Measure Ingredient
2 cups Self raising flour
1 Pinches salt
90 grams Butter; chilled and diced
140 millilitres Milk
2 Small; ripe bananas
2 tablespoons Sugar
½ teaspoon Cinnamon
½ teaspoon Nutmeg
30 grams Extra butter; melted
1 tablespoon Demarara sugar; (1 to 2)

Preheat the oven to 220øc.

Sift the flour and salt into a bowl then rub in the butter until the mixture resembles fine breadcrumbs.

In a jug, whisk together the milk and mashed bananas, adding the cinnamon, nutmeg and sugar.

Add this mixture to the flour mixture, mixing lightly but thoroughly to combine the ingredients, making a soft dough. If the dough is sticky, add a little flour. If the dough is dry, add a few drops of milk.

Turn the dough out and knead briefly then using a 6cm. cutter (or wine glass), cut the dough into rounds. Gather up the scraps and knead briefly then cut as many more circles as possible.

Place the rounds on non-stick oven trays, brush with the melted butter and sprinkle with extra sugar.

Bake in the preheated oven for 12-15 minutes then serve warm with butter.

NOTE: These are lovely when toasted and served with butter and cinnamon sugar.

Converted by MC_Buster.

Per serving: 840 Calories (kcal); 78g Total Fat; (81% calories from fat); 6g Protein; 33g Carbohydrate; 217mg Cholesterol; 948mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 15½ Fat; 1 ½ Other Carbohydrates

Converted by MM_Buster v2.0n.

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