3 cups Self Raising Flour
1 1/2 cups caster sugar
125g unsalted butter
2 mashed bananas
1/2 cup milk
1/2 tspn vanilla essence
Cream butter and sugar.
In a seperate bowl, mash banana, stir in milk and vanilla.
Combine both mixtures with a wooden spoon.
Fold through the flour and lightly mix into a dough.
Press out onto a lightly floured bench to about 3/4 inch thickness.
This is the way I have always stacked my scone rounds on a baking sheet. I find that this way, helps each scone to rise straight.....Bake in hot oven of 200oC for 10-12 minutes.
Once cooked to a lovely golden colour, separate the scones and turn the cooked scones to the centre...leaving a gap around each scone, bake in the oven for another 4 minutes....this helps to seal each scone....this method works better with plain, savoury, and pumpkin scones, as the banana scones I found were very light...but they still turned out soooo delicious...and the aroma in the kitchen while they were baking..........well your just going to have to make them yourself so you can experience the same aroma.
I got a heap of bananas before they went up because of the floods....I have 5 bags of 1 cup of mashed banana in the freezer just waiting to be cooked up in some way. Now please note that I did not measure the amount of mashed banana I had....and when it thawed it was very watery....Because of this, I needed more than 1 cup of extra flour.....probably closer to two....
Any way they turned out so delicious, for lunch I had left over meatloaf (2 slices), a cup of mushroom soup and 2 fresh out of the oven Banana Scones....what a lovely way of using up leftovers...