We have far too many bananas in our house. Correction: we have far too many ripe bananas. As I wrenched open the freezer door to throw in another couple of overripe specimens last Saturday night and noticed bread supplies were frighteningly low, I had an idea. There is only so much banana bread a small family can eat, after all, but banana scones? They will do the trick nicely.
Banana and date scones
These are great for a weekend breakfast, especially spread with cream cheese and banana jam.
3 cups plain flour
2 Tbsp baking powder
pinch of salt
30g (2 Tbsp
2 Tbsp brown sugar
1 tsp cinnamon
1 cup dates, chopped
2-3 very ripe bananas, mashed
1/2 cup yoghurt
1 1/4 cup milk (you may need a little more)
Preheat the oven to 220C and put the oven tray in to heat up (don’t
grease or flour it).
Sift the dry ingredients into a bowl, then rub in the
butter until it’s well mixed in. Toss the dates through this mixture.
Mix the mashed banana, yoghurt and milk together, then pour into the dry ingredients.
Mix VERY lightly with
a knife until a soft dough forms. Tip out onto a cool floured bench top and pat
into a flat shape about 2.5cm high. Cut into squares and put immediately on the
hot oven tray. Leave about a
thumb space between them so they have room to nearly join up while
Bake for 12-15 minutes until golden, crusty and well risen. Best eaten warm.
Have a great weekend, everyone. Come back next week and I’ll tell you about the Bastille feast…