‘An unusual combination of flavours, but lots of fruits are eaten with cheese so why not bananas! We enjoyed eating them with our favourite cheese spread, although butter would be scrummy too. For the daring try a little chutney or relish with them. We also had them as an alternative to bread alongside a bowl of homemade hot and sour soup, which was surprisingly good!’ says our baking blogger Maxine.
- 225g self-raising flour
- 1tsp baking powder
- 40gr butter at room temperature
- 150ml milk
- 1 banana, roughly diced
- 75gr strong Cheddar cheese
- Generous pinch of chilli flakes
- A pinch of salt
Sift the flour and baking powder into a bowl and rub the butter into it until it resembles breadcrumbs. Stir in the banana, cheese, chilli and salt. Add the milk bit by bit and bring together with a knife. Flour your hands and bring the mix into a soft dough, adding more milk if its too dry.
Gently roll out the dough and cut out scones using a medium size cutter or divide the dough into 2 pieces to make extra large scones. Place them on the baking sheet. Dust each scone with with a little flour. Add some grated cheese and a few chilli flakes on top if you like.
Bake regular scones in oven for 12-15 mins or if you’re making 2 extra large scones bake for 18-20 mins.
Leave to cool a little before serving.
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Scones are best eaten on the day they are made, although you can refresh them in the oven the next day, or freeze them for another time.