Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 24 people
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
24
- 300grams self-rising flour, divided
- 100grams granulated sugar
- 2tablespoons coarse sugar
- 1 pinch salt
- 80grams unsalted butter, divided 60g cold, cut into cubes 20g melted
- 275milliliter whole milk, divided
- 1 large ripe banana, mashed
- 1/2teaspoons cinnamon, ground
- 2tablespoons icing sugar
Description
Sweet banana scones freshly baked from scratch are even better drizzled with cinnamon icing before serving warm.
Method
Step 1 of 4
Preheat oven to 200°C. Sift 225g of flour into a large bowl reserving the remainder for dusting. Add the sugar, salt and 60g cold butter into the bowl with the flour using your fingertips to work the butter into the flour until it resembles breadcrumbs.
Step 2 of 4
Pour in the 250 ml milk, and mashed banana into the bowl with the flour. Use a pastry knife or spatula to incorporate the ingredients into the dough. Lightly flour a clean surface and gently knead the dough for 2 minutes pressing the dough into a 3/4 inch thick rectangle.
Step 3 of 4
Flour a 1 1/2 inch round cutter and cut out the scone as closely as possible, placing the completed scone onto a large baking sheet lined with parchment paper. Gently knead and repeat the cutting process with any remaining dough. Brush the tops with 20 g of melted butter sprinkling them with 2 tbs coarse sugar. Bake for 15 minutes until golden.
Step 4 of 4
Whisk the cinnamon with the remaining milk together with the icing sugar mixing until smooth. Drizzled the cinnamon icing onto each scone before serving.
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