Ingredients
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125g butter
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1/3 cup (50g) icing sugar
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2 large eggs
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1 cup (280g) mashed banana (approx 3 small or 2 large)
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1 teaspoon Queen Organic Vanilla Bean Paste
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2 cups (300g) self raising flour
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2 teaspoons baking powder
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1/2 cup (80g) diced dates
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1/4 teaspoon bicarbonate soda
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1 tbsp boiling water
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2 teaspoons milk
Method
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1
Preheat oven to 180C (fan forced). Beat butter, sugar, and eggs until light and fluffy.
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2
Place dates in a small bowl with bicarbonate soda. Top with boiling water and set aside for 5 minutes until just soft (not mushy). Drain excess water.
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3
Add banana, dates and Vanilla Bean Paste to butter mixture and stir lightly.
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4
Using a butter knife, stir in flour and baking soda to wet mixture then turn onto a floured board and knead very lightly until mixture just comes together.
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5
Shape to a 2.5cm thick rectangle. Cut rounds using a 2.5cm cutter and place on a floured baking tray (you can use baking paper), ensuring scones are sitting close together, but not touching.
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6
Brush tops with milk, and bake for 20-25 minutes until risen and golden on top. Serve with maple butter for lunchboxes or jam and cream at home.
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