Spiced Banana & Almond Scones
Recipe: #32665
June 23, 2019
Categories: Desserts, Snacks, Dairy, Nuts/Seeds, Almond, Add it in the lunch box, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Baby Shower, Birthday, Entertaining, Game/Sports Day, Ladies Luncheon, Picnic, Potluck, Weeknight Meals, Oven Bake, No Eggs, Vegetarian, Flour, Butter/Margarine, Kosher Dairy more
"From our Sunday newspaper The Sunday Times. Times are estimated."
Original recipe yields 8 servings
Ingredients
Nutritional
- Serving Size: 1 (104 g)
- Calories 279.1
- Total Fat - 4.9 g
- Saturated Fat - 2.9 g
- Cholesterol - 19.8 mg
- Sodium - 117.3 mg
- Total Carbohydrate - 50.2 g
- Dietary Fiber - 4.6 g
- Sugars - 23.8 g
- Protein - 11.7 g
- Calcium - 263.8 mg
- Iron - 1.4 mg
- Vitamin C - 4.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 200°C (400°F).
Step 2
Place the flour, sugar and mixed spice in a large bowl and mix to combine and then add the butter and, working quickly, use your fingertips to rub the butter into the flour mixture until the mixture resembles fine breadcrumbs and then add the banana and stir to combine.
Step 3
Make a well in the centre, add the buttermilk and use a butter knife to gently mix the dough until almost combined.
Step 4
Line a large baking tray with non-stick baking paper and lightly dust with extra flour and turn the dough out onto the tray and using lightly floured hands, bring the dough together and flatten out into a 25cm long rectangle.
Step 5
Using a sharp knife, cut into 8 pieces and sprinkle with the almonds and cook for 25–30 minutes or until golden brown.
Step 6
Serve with creamed honey.
Tips & Variations
No special items needed.
