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Orange and Banana Scones

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Makes: 20
sunflower oil, for oiling
150g / 5 1/2 oz white self-raising flour, plus extra for dusting, and rolling if needed
150g / 5 1/2 oz light brown self-raising flour
1 tsp baking powder
1/2 tsp ground cinnamon
75g / 2 3/4 oz unsalted butter, diced and chilled
50g / 1 3/4 oz demerara sugar
150ml / 5 fl oz full-fat milk, plus extra for brushing
1 ripe banana, peeled and mashed
finely grated rind of 1 orange
150g / 5 1/2 oz fresh raspberries, lightly mashed

Preheat the oven to 200ºC / 400ºF / Gas Mark 6. Lightly oil a baking sheet.

Mix the flours, baking powder and cinnamon together in a large bowl, add the butter and rub in with your fingertips until the mixture resembles breadcrumbs. Stir in the sugar. Make a well in the middle and pour in the milk, add the banana and orange rind and mix to a soft dough. The dough will be quite wet.

Turn out the dough onto a lightly floured work surface and, adding a little more flour if needed, roll out to 2cm / 3/4 inch thick. Using a 6 cm / 2 1/2 inch biscuit cutter, cut out 12 scones, re-rolling the trimmings where possible, and place them on the prepared baking sheet. Brush with milk and bake in the preheated oven for 10-12 minutes.

Remove from the oven and leave to cool slightly, then halve the scones and fill with the raspberries.

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