Banana Cinnamon Scones

5 Sep

These are a lovely treat for breakfast or lunch and they are quick and easy to make. You can keep them stored in an airtight tin for about two days or wrap them individually and freeze them. The banana and cinnamon are perfect in a scone even if it is a bit unusual. It makes a very small amount as these scones are best when you make them as tall as possible but they are well worth it.

Banana Cinnamon Scones ( Makes about 5 scones)

225g plain flour

1/2tsp bicarbonate of soda

1tsp cream of tartar

pinch of salt

50g butter

1/4pint milk

1 large ripe banana

1-2tsp ground cinnamon50g raisins, optional50g pecans, crushed,optional

  • Preheat the oven to 210ºc/375ºf and lightly grease a baking tray.
  • Sieve the flour, bicarbonate of soda, cream of tartar, cinnamon and salt. Rub in the butter to form breadcrumbs.
  • Stir in the raisins and pecans. Make a well in the center and add the milk and banana. Stir until it forms a soft dough.
  • Roll out to 1inch thick and cut into scones.
  • Put the scones on the baking tray and bake in the oven for about 10-20mins until they sound hollow when knocked on the bottom and they have turned a golden brown color.
  • Cool on the tray and then serve.

 

 

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