Makes 8 scones
When you have a sad looking single banana in the fruit bowl this is the perfect rescue recipe. I have never served these to kids who didn’t like them or adults for that matter. Perfect with home-made fruit packed jam and a dollop of something creamy (I often use half fat creme fraiche or Greek yogurt).
50g softened butter, cut into small pieces
200g fine plain stoneground flour and a little extra for rolling out
1 teaspoon baking powder
50g golden caster or coconut sugar
25ml semi-skimmed milk
1 medium free-range egg, beaten
1 medium ripe banana, peeled and mashed
Pre-heat the oven to 200ºC / 180ºC fan / gas mark 6. In a mixing bowl rub the butter into the flour, using your fingertips, until it resembles breadcrumbs. Stir in the sugar. Mix the milk and egg with the mashed banana. Pour the egg mixture into the mixing bowl and mix to form a dough (it will be quite soft – so handle with care). Roll the dough gently on a floured work surface and cut into 8. Place the scones on a greased or lined baking tray and bake for 10 minutes.
Delicious served with berry jam and cream