With their golden crusts, flaky, tender interior, and delicious not-too-sweet flavour,
these banana scones are a treat any time of day.
Ah, the old brown banana conundrum! No matter how carefully you plan, a few spotty bananas will always end up unloved and uneaten in the fruit bowl.
Fortunately, they are still terrific for baking, if not for eating. The flesh softens almost to mush and the sugar content increases dramatically as they ripen, so they add natural sweetness and moisture to baked goods of all kinds.
Let’s go bananas!
Banana bread is the classic solution to a bunch of overripe bananas, but I also love banana cake, banana muffins, and even banana ice-cream! Even my daughter Kipper, who refuses to eat a ‘raw’ banana, loves the flavour that the fruit adds to baked good and desserts. So, spotty bananas in hand, it was simply a case of deciding what to do with them.
Scone but not forgotten…
The day before I baked these, Kipper and I had enjoyed a lovely walk in the countryside. Fresh air always works up an appetite, and though there were rejuvenating mugs of tea and hot chocolate on our return, she was a bit disappointed that there weren’t any scones to go with them. (She’d been reading this book, which among other things debates the eternally important cream-or-jam-on-first question.) So with scones at the forefront of my mind, I set about creating a banana version.
I love scones. They are one of the easiest things to bake – especially with a food processor – and once you’ve decided to make them you can be sitting down and enjoying one in under half an hour. Hot and golden from the oven, split open and steaming, warm buttery crumbs to lick off your fingers… is there anything better? Or let them cool then dollop with jam and a generous spoonful of cream for a totally sumptuous mouthful.
The other truly great thing about scones is that the golden, yielding crust, wonderful flaky, tender interior, and delicious not-too-sweet flavour, are all achieved from just a handful of pantry staples. These banana scones contain just 4 ingredients (with cinnamon, a 5th, optional). The whole is truly greater than the sum of its parts.
Ready, spready, go
I used dairy-free margarine, so these delicious banana scones are not only free from added sugar but also vegan. They have a wonderful banana flavour. We enjoyed them with a cuppa and a little butter (use vegan spread if you prefer) but they also taste amazing topped with all the things that go well with bananas, like Nutella, honey, fruity jams and jellies, almond butter, or my favourite, Biscoff spread. Whipped cream would be a totally indulgent addition. Probably just as well I didn’t have any!
Those spotty bananas may be uneaten, but they’re not unloved anymore!
Makes 12 banana scones.
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Easy Banana Scones
- 225 g self-raising flour
- 1 tsp baking powder
- 1/2 tsp cinnamon (optional)
- 50 g butter or non-dairy spread
- 2 medium ripe bananas
- Milk or non-dairy alternative for brushing the tops (optional)
Preheat the oven to 200C. Line a baking sheet with parchment or a non-stick silicon liner.
Whizz the flour, baking powder and cinnamon in a food processor to combine, then add the butter and pulse into crumbs. (You can rub in by hand in the traditional way if you prefer).
Place the bananas in a jug and use a hand-blender to liquidise them thoroughly to a smooth liquid. Measure out 150ml of the banana liquid - you may have a little bit left over.
Add the 150ml of banana liquid to the flour mixture and process (or mix with a knife) just until a soft dough is formed. Tip out the dough onto a lightly floured surface.
Knead lightly and briefly and form into a smooth disc. Pat with your hands to a thickness of 10-12mm, then cut out 7cm circles using a lightly floured cutter. Transfer to the lined baking sheet. Brush the tops with milk or a non-dairy alternative if desired.
Bake the banana scones at 200C for 12-15 minutes until risen and golden brown. Remove from the oven and allow to cool for a few minutes before serving.
I’m linking this recipe up with CookBlogShare.