Tuesday, 15 May 2012

Banana scones


225g self raising flour, 50g butter, 50g muscovado sugar, 75ml buttermilk, 2 bananas, pinch cinnamon.

8 preparation: 30 minutes

I adore the flavour and scent of banana - so sweet and musky and mildly tropical. These scones have a wonderful texture and it's a good way to introduce flavour for those who don't like dried fruit.

1) First peel and pulverise the bananas in a blender, or by mashing with a fork.

2) Sift the flour, cinnamon and sugar together, then rub in the butter until the mixture resembles breadcrumbs.

3) Mix the buttermilk and banana in with the dry ingredients until a dough has formed.

4)  Roll out the dough on a floured surface and then fold it in half and roll again. Cut out rounds of pastry with a scalloped cutter and brush with the last drizzles of the milk to help the surface colour.

5) Bake at 200 degrees for 10-12 minutes.

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