Mary Berry Banana Scones Recipe

This Mary Berry Banana Scones Recipe is a soft and moist recipe, which is made with ripe bananas and self-raising flour. It’s the perfect way to use up ripe bananas, ready in about 30 minutes.

Mary Berry Banana Scones Recipe Ingredients

• 225g (8 oz) self-raising flour, plus extra for dusting
• 1 tsp baking powder
• 50g (2 oz) cold butter, cut into small cubes
• 50g (2 oz) caster sugar
• 1 large ripe banana, mashed (about ½ cup)
• 1 large egg
• 1-2 tbsp milk, if needed
• A little extra beaten egg or milk, for glazing

How To Make Mary Berry Banana Scones

1. Prep the oven and dry ingredients: Preheat the oven to 220°C (200°C Fan/Gas Mark 7). Lightly grease a large baking sheet. In a large bowl, sift together the self-raising flour and baking powder.
2. Rub in the butter: Add the cold, cubed butter to the flour. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in the caster sugar.
3. Combine the wet ingredients: In a separate bowl, whisk the egg into the mashed banana until well combined.
4. Form the dough: Make a well in the center of the dry ingredients and pour in the banana and egg mixture. Using a rounded knife, gently mix everything together to form a soft, slightly sticky dough. If the dough seems too dry, add 1-2 tablespoons of milk.
5. Shape and cut the scones: Turn the dough out onto a lightly floured surface. Knead very gently just a few times until it comes together. Pat or lightly roll the dough to a thickness of about 2cm (¾ inch).
6. Cut out the scones: Using a 5cm (2 inch) fluted cutter dipped in flour, press straight down into the dough without twisting. Place the cut scones on the prepared baking sheet. Gently gather the scraps, re-roll, and cut out more scones.
7. Glaze and bake: Brush the tops of the scones with a little extra beaten egg or milk. Bake for 10-12 minutes, or until well-risen and a lovely golden-brown. Transfer to a wire rack to cool slightly.

Recipe Tips

• How ripe should the bananas be? The riper, the better! Bananas with lots of black spots on the skin are sweeter and softer, making them perfect for mashing and incorporating into the dough.
• How do I get light, fluffy scones? The key is a light hand. Do not overwork or over-knead the dough, as this will make the scones tough. A soft, slightly sticky dough will produce the best results.
• Why use cold butter? Cold butter is essential for creating a flaky texture. As the small pieces of butter melt in the hot oven, they release steam, which creates pockets of air and makes the scones light.
• How do I ensure an even rise? When you use your cutter, press it straight down and pull it straight up. If you twist the cutter, it can seal the edges of the scone and prevent it from rising evenly.

What To Serve With Banana Scones

These scones have a lovely natural sweetness and are delicious served warm. They are perfect with:

• A simple spread of salted butter
• A drizzle of honey or maple syrup
• A dusting of powdered sugar
• A dollop of clotted cream or whipped cream

How To Store Banana Scones

Room Temperature: Scones are best enjoyed fresh on the day they are baked. Store any leftovers in an airtight container at room temperature for up to 2 days. Freeze: You can freeze the baked and cooled scones. Wrap them well and place them in a freezer-safe bag for up to 3 months. Thaw at room temperature or refresh them in a warm oven.

Mary Berry Banana Scones Nutrition Facts

• Calories: 195kcal
• Carbohydrates: 30g
• Protein: 4g
• Fat: 6.5g
• Saturated Fat: 4g
• Sodium: 210mg
• Fiber: 1g
• Sugar: 9g

Nutrition information is estimated per scone and does not include toppings.

FAQs

Mary Berry Banana Scones Recipe

Author: Chloe Saidani Cooking Method:Baking Cuisine:British Courses:Breakfast

Difficulty:BeginnerPrep time: 15 minutesCook time: 12 minutesRest time: 27 minutesTotal time: 54 minutesCooking Temp:100 CServings:12 servingsEstimated Cost:25 $Calories:195 kcal Best Season:Available

Description

Light, fluffy, and moist scones with the sweet, comforting flavor of banana, made using Mary Berry’s classic techniques.

Ingredients

• 225g self-raising flour
• 1 tsp baking powder
• 50g cold butter, cubed
• 50g caster sugar
• 1 large ripe banana, mashed
• 1 large egg
• 1-2 tbsp milk (if needed)

Instructions

1. Preheat oven to 220°C (200°C Fan). Grease a baking sheet.
2. Rub the cold butter into the sifted flour and baking powder until it resembles breadcrumbs. Stir in the sugar.
3. In a separate bowl, mix the mashed banana and egg.
4. Add the banana mixture to the dry ingredients and gently combine to form a soft dough, adding a little milk if necessary.
5. On a floured surface, pat the dough to 2cm thick. Cut out scones with a 5cm cutter, without twisting.
6. Place on the baking sheet, brush the tops with a little milk or beaten egg.
7. Bake for 10-12 minutes until risen and golden. Cool on a wire rack.

Notes

• Use very ripe, spotty bananas for the best flavor and natural sweetness.
• Handle the dough as little as possible to keep the scones light and tender.
• These scones are delicious on their own or with a simple spread of butter.
• For an extra touch, add a handful of chopped walnuts or chocolate chips to the dough.