Rich, sticky dates and banana are a heavenly combination for dessert, and they work just as well in these light and buttery scones. Perfect with a dollop of whipped cream or packed into lunchboxes.

25 min
30 min


  1. 125g butter
  2. 1/3 cup (50g) icing sugar
  3. 2 large eggs
  4. 1 cup (280g) mashed banana (approx 3 small or 2 large)
  5. 1 teaspoon Queen Organic Vanilla Bean Paste
  6. 2 cups (300g) self raising flour
  7. 2 teaspoons baking powder
  8. 1/2 cup (80g) diced dates
  9. 1/4 teaspoon bicarbonate soda
  10. 1 tbsp boiling water
  11. 2 teaspoons milk


  1. Step 1

    Preheat oven to 180C (fan forced). Beat butter, sugar, and eggs until light and fluffy.

  2. Step 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.

  3. Step 3

    Add banana, dates and Vanilla Bean Paste to butter mixture and stir lightly.

  4. Step 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.

  5. Step 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.

  6. Step 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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