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Shared Recipes

Banana Cream Scones

(Shared recipe submitted by Gloria.)

Makes about 10 scones

Gloria writes: "I made these today for the third time and I can't keep my hands off them! This is originally an Australian recipe which I converted from metric. I have changed the ingredients and method a bit, enough to call it my own. I have added more riser, a little extra butter and cream instead of milk, making them outrageously rich."

Ingredients

  • 2-3/4 cups self-rising flour
  • Pinch of salt
  • 1/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 cup butter, chilled and diced
  • 2/3 cup heavy cream
  • 2 ripe bananas
  • 3 tablespoons butter, melted
  • 1 teaspoon ground cinnamon combined with 1 cup granulated sugar

Preheat oven to 375° F. Mix self-rising flour and next six ingredients in a bowl. Add diced butter and cut in with a pastry blender until mixture resembles fine breadcrumbs. Mash bananas and add heavy cream. Mix well. Combine this mixture with the flour mixture thoroughly to make a soft dough, but do not overmix. If the dough is sticky, add a little more self-rising flour. If it is dry, add a little more cream. Knead briefly on lightly floured surface, making the dough 1/2-inch thick. Cut into rounds using a 3-1/2 inch cutter. Brush tops with melted butter and sprinkle generously with combined cinnamon and sugar. Place scones at least 2 inches apart on non-stick baking sheet. Bake in center of oven for about 13 to 15 minutes or until bottoms are nicely browned. Serve warm with butter or jam.

Additional recipes submitted by Gloria:

Disclaimer: This recipe was submitted by a contributor and has not been tested by TerisKitchen.com.

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