Makes: 12 scones | Preparation time: 15 minutes | Baking time: 17 minutes
What You Need
2 over-ripe medium (2/3 cup) bananas, mashed
2 1/2 cups self-raising flour, plus more for kneading
1/2 teaspoon ground cardamom
8 tablespoons cold butter, cut into pieces
1/3 cup brown sugar, firmly packed
1/2 cup milk, plus more for brushing tops
1/3 cup carrot, finely grated
1/4 cup walnuts, finely chopped
1/4 cup dried currants, finely chopped
What You Do
1. Preheat oven to 400ºF/200ºC. Lightly grease a flat baking tray.
2. Sift flours and cardamom in a large bowl.
3. Using your fingertips, rub butter into flour until mixture resembles breadcrumbs.
4. Add sugar, bananas, carrots, nuts and currants. Add in milk.
Mix lightly with a fork until mixture forms a soft, sticky dough. Add in more milk or flour (about a tablespoon at a time) if required.
5. Turn dough onto a lightly floured surface. Knead gently until smooth (avoid kneading dough too much or scones will be tough).
6. Pat dough into 2cm thick round. Using a 5cm (diameter) round cutter, cut out 12 rounds.
7. Place scones onto prepared baking tray, 1 cm apart. Brush tops with milk.
8. Bake for about 17-20 minutes or until golden brown.
9. Allow to cool. Serve warm with jam and cream, or butter.
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