Banana Scones

Method

Preheat oven 220°C fan forced.

1. Beat egg whites and sugar in a medium sized mixing bowl together for 1 minute using an electric beater. Add mashed banana and combine using a wooden spoon.
2. Melt margarine in microwave then pour into egg mix and blend well.
3. Sift flour and cinnamon into the bowl in one go, fold together.
4. Place dough onto a well-floured surface. Press out using your hands into a round shape, about 1½ cm thick (do not knead as it will make the scones tough).
5. Cut out 12 scones using either a 6cm scone cutter or glass that has been dipped into flour (to stop dough from sticking).
6. Place scones onto a baking tray that has been coated with cooking spray so they are touching. Brush tops with a little milk. Bake 10-15 minutes. When cooked, either wrap scones in a tea towel or lift onto a cake rack to cool.

NOTE: Depending on the ripeness of the bananas you may find the dough can be either a little too wet or too dry. If too wet add a little more self-raising flour when placed on the flat surface before cutting and fold in the extra flour. If the dough is too dry add a little skim milk until you get the right consistency. Just remember the least amount of movement with the dough the lighter the scone will be.

NOTE: An adapted version of this recipe is also in Cooking for 1 or 2 people

Suitable to be frozen.