Serve these golden scones warm, on a cool Autumnal day, with a generous slathering of silky smooth date butter. Roasting the banana first not only intensifies and deepens its flavour but helps ensure that these scones stay short and tender, avoiding banana bread territory (delicious, but not what we’re going for here). I’ve used spelt flour instead of plain flour, for a more nutritious and slightly nutty flavour twist, or if you would like to make them gluten free, simply sub in a gluten free flour blend and add in ¾ teaspoon xanthan gum for flakiness.
These are best eaten warm on the day of baking, or they can be frozen once fully cooled.
Makes 6 big scones, with leftover date butter (add a spoon to porridge or spread on toast)
Ingredients
For the roasted bananas:
2 bananas, peeled
2 tablespoons unsalted butter, melted
2 tablespoons light brown sugar
1/2 teaspoon flaky salt
For the scones:
1 tablespoon lemon juice
140g whole milk (can use lactose free)
250g wholemeal spelt flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon fine salt
100g chilled unsalted butter, cut into small pieces
2 tablespoons light brown sugar
1 egg, whisked
For the date butter:
10 soft pitted medjool dates
100g unsalted butter
100ml water
1 teaspoon vanilla bean paste
1/2 teaspoon flaky salt
Method
Preheat the oven to 190ºC/170ºC fan and line 2 baking sheets with baking paper.
Slice the bananas into thick rounds and tumble onto one of the lined trays. Drizzle over the melted butter and sprinkle over the sugar and salt. Place in the oven and cook for 20 minutes, or until the bananas are golden and their edges caramelised. Remove from the oven and let cool.
Combine the lemon juice and milk in a jug and set to one side.
In a large bowl, combine the spelt flour, baking powder, cinnamon and salt. Work the butter into the flour using your hands until the butter pieces are no bigger than the size of a pea. Stir through the sugar. Pour over the milk and mix it through the flour quickly with a cutlery knife.
Lightly flour the work surface and turn the dough out onto it. Lightly roll into a small square, around 3cm thick. Cut the dough into quarters and stack the quarters on top of each other (this helps make gorgeous layers). Roll the dough out once more, to a rectangle about 4cm thick. Cut the dough into 6 and transfer to the other prepared baking sheet.
Brush the scones with egg and bake in the oven for 20-22 minutes, or until golden on top.
To make the date butter, add all of the ingredients to a blender and blitz until smooth.
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