Banoffee Scones

Prep Time
Cook Time
Ready In

"Recipe source: Sift magazine (Spring 2015)"

Original recipe yields 12 servings


  • Serving Size: 1 (85.2 g)
  • Calories 271.6
  • Total Fat - 11.9 g
  • Saturated Fat - 7.1 g
  • Cholesterol - 27.1 mg
  • Sodium - 401.3 mg
  • Total Carbohydrate - 38 g
  • Dietary Fiber - 2.2 g
  • Sugars - 13.5 g
  • Protein - 4.3 g
  • Calcium - 106.1 mg
  • Iron - 0.8 mg
  • Vitamin C - 1.7 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 425 degrees F.

Step 2

Grease or line a baking sheet with parchment paper.

Step 3

In a large bowl combine the dry ingredients (flours - sugar). Work the butter into the dry ingredients until mixture is unevenly crumbly using two forks. Toss in the toffee.

Step 4

Mash the banana with the vanilla in a small bowl. Stir in 1/2 cup of the milk. Add mixture to the flour mixture, stirring until dough comes together into one mass, adding more milk if needed.

Step 5

Turn dough out onto a floured board. Flour your hands and the surface of the dough. Fold dough over on itself 5 or 6 times. Sprinkle more flour on the outside as needed to keep the dough from sticking.

Step 6

Cut dough in half and press each piece into a circle 6-8 inches in diameter. Place the circles on the prepared baking sheet. Cut each circle into 6 wedge-shaped pieces using a knife or spatula, baking each wedge up from center a little, leaving1/2 inch or so between them.

Step 7

Bake for 14-16 minutes or until golden brown. Remove from oven.

Tips & Variations

No special items needed.