DATE AND BANANA SCONES 1 large very ripe banana 225g [ 8oz ] mashed about 2/3 of a cup 2 1/2 cups self-raising flour 1 teaspoon mixed spice 1/4 cup firmly packed brown sugar 3/4 cup finely chopped dates 300ml [ 10 1/2 fl oz ] thickened light cream Sift flour, spice and sugar into a large bowl and make a well in centre, add mashed banana dates and stir in enough cream to make a soft dough. Turn dough onto floured surface and knead lightly into a smooth ball. Pat out dough with floured hands to a 2.5cm [ 1 inch ] thickness. Cut dough into rounds with 5 cm [ 2 inch ] cutter. Place scones side-by-side in a lightly greased tray. Dust with a little extra flour and bake at 220C for 20 minutes until scones are evenly browned and sound hollow when tapped with fingertips. Serve buttered, if desired..........Makes 12 Scones are at their best on the day of baking but can be wrapped and frozen up to 2 months.
Nutritional Information:
6/5/2006
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