Banana Bread Scones
- Replies 2
When it comes to afternoon snacks, scones rank pretty high on our list of favourites. Crunchy on the outside with a soft, buttery texture on the inside, they make for an excellent dish to pair with a cup of tea! But as with any classic recipe, sometimes a little twist can add a whole new dimension of deliciousness. That's where the bananas come in. Delicately flavoured with a hint of cinnamon, and topped with a sticky maple glaze, these delightful bites will have you coming back for more!
Here are the ingredients you need:
1. 300g of self-raising flour
2. 120g of wholemeal self-raising flour
3. Half a tsp of ground cinnamon
4. 50g of chilled butter, chopped
5. 70g of brown sugar
6. 3/4 cup of mashed banana, plus 1, extra, thinly sliced
7. 185ml of reduced-fat milk
8. Smooth ricotta, to serve
Ingredients for the maple glaze:
1. 45g (1/4 cup) icing sugar
2. Two tsp of maple syrup
Combine the self-raising flour, wholemeal flour, and cinnamon in a large bowl. Add some butter and Use your fingers to rub the butter into the flour mixture until it resembles fine crumbs. Add the sugar and mix before making a well in the centre of the mixture. Then, add the mashed banana and the milk. Fold the mixture gently until the dough just comes together.
Place the dough onto a lightly floured surface. Knead gently until it just comes together. Then, press it down flat until it's 3cm thick. Use a round pastry cutter that has been dipped in flour to cut out about 12 rounds from the dough. Arrange them on a prepared pan.
Brush the tops with the remaining milk and add a slice from the extra banana to each piece. Pop the tray in the oven for 20 minutes or until the scones are light and golden. To make the maple glaze, place the icing sugar and maple syrup in a small bowl with a teaspoon of water. Mix thoroughly until the texture becomes smooth. Drizzle the maple glaze over the scones and serve warm with ricotta. Bon appetit!
Source: Taste
Here are the ingredients you need:
1. 300g of self-raising flour
2. 120g of wholemeal self-raising flour
3. Half a tsp of ground cinnamon
4. 50g of chilled butter, chopped
5. 70g of brown sugar
6. 3/4 cup of mashed banana, plus 1, extra, thinly sliced
7. 185ml of reduced-fat milk
8. Smooth ricotta, to serve
Ingredients for the maple glaze:
1. 45g (1/4 cup) icing sugar
2. Two tsp of maple syrup
Place the dough onto a lightly floured surface. Knead gently until it just comes together. Then, press it down flat until it's 3cm thick. Use a round pastry cutter that has been dipped in flour to cut out about 12 rounds from the dough. Arrange them on a prepared pan.
Brush the tops with the remaining milk and add a slice from the extra banana to each piece. Pop the tray in the oven for 20 minutes or until the scones are light and golden. To make the maple glaze, place the icing sugar and maple syrup in a small bowl with a teaspoon of water. Mix thoroughly until the texture becomes smooth. Drizzle the maple glaze over the scones and serve warm with ricotta. Bon appetit!
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