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Murray’s Banana Scone Recipe

  • 300 grams of self raising flour (or plain flour with 4 teaspoons of baking powder)
  • 60 grams of brown sugar
  • Half a teaspoon of ground ginger
  • 50 grams of butter
  • 150 grams of mashed banana
  • 1 egg
  • Milk

Method:

Place flour, sugar and ginger in a bowl with butter. Rub in butter until butter has fully combined to a crumbly texture. Add egg, mashed banana and a small amount of milk to form a dough. Roll out on a dusting of flour with a rolling pin and cut into 70 gram portions (usually about 9 scones). Roll into a ball and plonk them on a baking tray. Bake in a fan forced oven at 200C (220C for conventional) for 14 minutes. Then enjoy with butter, honey and a bit of greek yoghurt!

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