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Banana bread scones recipe
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Delicious banana bread scones topped with ricotta and drizzled with maple glaze, ideal for tea time!
Ingredients:
  • 300g (2 cups) self-raising flour
  • 120g (3/4 cup) wholemeal self-raising flour
  • 1.25 gm ground cinnamon
  • 50g chilled butter, chopped
  • 70g (1/3 cup, firmly packed) brown sugar
  • 195.00 gm mashed banana, plus 1, extra, thinly sliced
  • 185ml (3/4 cup) reduced-fat milk
  • Smooth ricotta, to serve
  • 45g (1/4 cup) icing sugar
  • 13.60 gm maple syrup
Instructions:
  • Preheat the oven to 240C/220C fan forced. Grease a 20cm square cake pan and line the base with baking paper.
  • In a large bowl, combine the self-raising and wholemeal flours with cinnamon. Add the butter and use your fingertips to rub it into the flour until you have fine crumbs. Mix in the sugar, then create a well in the center. Pour in the mashed banana and 160ml (2/3 cup) milk. Use a flat-bladed knife to cut and mix until the dough just comes together.
  • Transfer the dough to a lightly floured surface and gently knead until it forms a cohesive ball. Press the dough into a 3cm-thick round. Use a 5.5cm-diameter pastry cutter dipped in flour to cut out 12 rounds, pressing any excess dough together as necessary. Arrange the rounds closely together at the base of the pan.
  • Brush the dough rounds with the remaining milk and add a slice of extra banana on top. Bake for 20 minutes, or until the scones are light golden and sound hollow when tapped.
  • Prepare the maple glaze by combining all ingredients in a small bowl with 1 teaspoon of water. Mix until smooth.
  • Drizzle warm scones with maple glaze and serve with ricotta on the side.

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