Difficulty | Makes 12 | Book 6
Preheat oven 220°C fan forced.
- 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.
- Melt margarine in microwave then pour into egg mix and blend well.
- Sift flour and cinnamon into the bowl in one go, fold together.
- 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).
- Cut out 12 scones using either a 6cm scone cutter or glass that has been dipped into flour (to stop dough from sticking).
- 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.
Including fruit in scones increases the nutritional value, making them a great choice for afternoon tea. Bananas are a great source of fibre, vitamins and minerals.