Oaty banana drop scones
Oaty banana drop scones
I’m a big fan of drop scones served buttered, with fat slices of banana and a sprinkling of cinnamon on top. We often have them for weekend family breakfasts or cosy Sunday teas.
But when I have some brown, speckled, softening bananas that aren’t quite up to being showcased in that way,
I like to fold them into the scone batter so I can still capitalise on all their lovely, fruity flavour.
Serves 6 | Prep 15 mins | Cook 30 mins
100g plain flour
1 tsp baking powder pinch of salt
80g rolled oats
1 large free-range egg, lightly beaten
150ml milk
40g butter, melted
1 large, very ripe banana (the skin should be flecked with brown)
2 tbsp clear honey
a little sunflower oil, for frying
To serve (optional):
butter
caster sugar, to sprinkle pinch of ground cinnamon
slices of banana (a perfect specimen, if you have one!)
1 Sift the flour, baking powder and salt into a large bowl.
Add the oats and mix well, then make a well in the centre. In a jug, beat together the egg, half the milk and the melted butter.
Mash the banana and honey together in a separate small bowl.
2 Gradually pour the egg mixture into the well in the flour and oats, whisking to combine.
Using a large spoon, fold in the banana and honey, then gradually stir in some more milk, stopping when you have a batter with the consistency of very thick cream. You may not need all the milk.
3 Heat a large non-stick frying pan over a medium heat and add a little splash of oil.
Rub with a thick wad of kitchen paper to lightly oil the pan.
4 You’ll need to cook the drop scones in batches. Pour some batter into the pan – to form discs about the size of a digestive biscuit, spacing them apart.
After a couple of minutes, bubbles will start to appear on the surface. Flip them over and cook for a further 3–4 minutes.
5 Transfer the cooked drop scones to a warm plate and cover with a clean tea towel. Keep warm while you cook the rest, greasing the pan a little more if necessary and adjusting the heat if they’re browning too quickly. You should get about 20 drop scones from the mixture.
6 Serve while hot, spread with butter and topped, if you like, with a sprinkling of sugar, a little cinnamon and slices of (your best) banana.
Per serving 262 cals, fat 12.5g, sat fat 5g, carbs 35g, sugars 11.5g, protein 5.5g, salt 0.7g, fibre 2g
I’m a big fan of drop scones served buttered, with fat slices of banana and a sprinkling of cinnamon on top. We often have them for weekend family breakfasts or cosy Sunday teas.
But when I have some brown, speckled, softening bananas that aren’t quite up to being showcased in that way,
I like to fold them into the scone batter so I can still capitalise on all their lovely, fruity flavour.
Serves 6 | Prep 15 mins | Cook 30 mins
100g plain flour
1 tsp baking powder pinch of salt
80g rolled oats
1 large free-range egg, lightly beaten
150ml milk
40g butter, melted
1 large, very ripe banana (the skin should be flecked with brown)
2 tbsp clear honey
a little sunflower oil, for frying
To serve (optional):
butter
caster sugar, to sprinkle pinch of ground cinnamon
slices of banana (a perfect specimen, if you have one!)
1 Sift the flour, baking powder and salt into a large bowl.
Add the oats and mix well, then make a well in the centre. In a jug, beat together the egg, half the milk and the melted butter.
Mash the banana and honey together in a separate small bowl.
2 Gradually pour the egg mixture into the well in the flour and oats, whisking to combine.
Using a large spoon, fold in the banana and honey, then gradually stir in some more milk, stopping when you have a batter with the consistency of very thick cream. You may not need all the milk.
3 Heat a large non-stick frying pan over a medium heat and add a little splash of oil.
Rub with a thick wad of kitchen paper to lightly oil the pan.
4 You’ll need to cook the drop scones in batches. Pour some batter into the pan – to form discs about the size of a digestive biscuit, spacing them apart.
After a couple of minutes, bubbles will start to appear on the surface. Flip them over and cook for a further 3–4 minutes.
5 Transfer the cooked drop scones to a warm plate and cover with a clean tea towel. Keep warm while you cook the rest, greasing the pan a little more if necessary and adjusting the heat if they’re browning too quickly. You should get about 20 drop scones from the mixture.
6 Serve while hot, spread with butter and topped, if you like, with a sprinkling of sugar, a little cinnamon and slices of (your best) banana.
Per serving 262 cals, fat 12.5g, sat fat 5g, carbs 35g, sugars 11.5g, protein 5.5g, salt 0.7g, fibre 2g
Oaty banana drop scones
Reviewed by Unknown
on
2/28/2020
Rating:
Reviewed by Unknown
on
2/28/2020
Rating:
