These scones are light and bursting with the natural sweetness of ripe bananas and honey. With each bite, you'll enjoy the buttery crumbly scone paired with the richness of honey and the comforting aroma of bananas. They're perfect for a cosy weekend breakfast or as a midday snack.

Gluten Free

Makes 12

Ingredients

300g / 2 cups Anything But Ordinary Plain Flour

60g / 5 tablespoons GF cornflour

2 rounded teaspoons psyllium husk powder

1 teaspoon flaxmeal

2 teaspoons baking powder

1 teaspoon bicarb soda

¼ teaspoon salt

30g cold butter

260g / 1 cup mashed banana

2 tablespoons honey

120mls / ½ cup milk

2 teaspoons apple cider vinegar

Method

Preheat oven to 200 degrees Celsius. Line a baking tray with baking paper.

In a small bowl measure the milk and apple cider vinegar.

Sieve the Anything But Ordinary Plain Flour, cornflour, psyllium husk powder, flaxmeal, baking powder, bicarb soda and salt and whisk together.

Chop the butter into small pieces and add to the bowl. Using your fingers rub the butter into the flour.

In a separate bowl add the mashed banana, honey and curdled milk and mix to combine.

Pour into the flour mixing with a spatula to bring it all together.

Flour a work surface and your hands and scrape out the dough which should be soft and sticky.

Roll into a well formed ball being careful to use only the palms of your hands as fingers will penetrate the soft dough.

Pat it out to a 20cm square. Fold one third over and then the other third on top, giving you a piece of dough about 7cm x 20cm. Rotate the dough and fold in thirds again. This process helps aerate the finished scone. Now pat out to about 30mm high and cut out 9 or 10 x 5 cm circles.

Place the scones close together on the prepared tray. Do the same with the off-cuts of dough.

There should be 12 scones in total. If not it just means the cooking time may vary.

Using a pastry brush, liberally brush with milk.

Place in the preheated oven, turn the temperature down to 175 degrees Celsius and bake for 15 - 18 minutes, rotating the tray after 10 minutes.

They will just begin to brown very slightly on the edges when done and should still be soft inside rather than dry.

Best eaten fresh and served warm with butter and honey or creamed honey and a dollop of thick cream. 

You Might Also Like THESE RECIPES