Prep 20 mins
Cook 15 mins
Lovely scone recipe 8)
- 2 3⁄4 cups self-rising flour
- 1 pinch salt
- 1⁄4 cup sugar
- 1 teaspoon baking powder
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 1⁄2 teaspoon clove
- 1⁄2 cup butter, chilled & cut in cubes
- 2⁄3 cup heavy cream
- 2 ripe bananas
- 3 tablespoons butter, melted
- 1 teaspoon cinnamon
- 1 cup sugar
- Preheat oven to 375°.
- Combine first 7 ingredients in a bowl.
- Add the butter and cut in with pastry blender until mixture resembles fine breadcrumbs.
- Mash the bananas, add heavy cream and mix well.
- Combine with flour mixture thoroughly to make soft dough (don't overmix).
- If dough is sticky, add a little more flour. If dry, add a little more cream.
- Knead briefly on a lightly floured surface and then make dough 1/2-inch thick.
- Cut into rounds using a 3-1/2-inch cutter; brush tops with melted butter.
- Sprinkle generously with the 1 teaspoon of cinnamon and 1 cup sugar combined.
- Place scones at least 2 inches apart on non-stick baking sheet.
- Bake in center of oven about 13-15 minutes, or until bottoms are browned.
- Serve warm with butter or jam.
Very yummy! These were incredibly moist and flavorful! The dough was sticky, but I find that some of the best scones start with sticky dough! Thank you!
These scones are very easy to make and turned out very nice! They are very moist and delicious (especially the next day.) I made them twice and will definitely be making them again! The first time I made them, however, I used self-rising flour as called for and they turned out too salty and very puffy. Despite that, they were still tasty, so I made them again with all-purpose flour and had much better results. If you use the self-rising flour, be sure to omit the salt and baking powder.