Skones are Londoners' faithful companions of five-hour tea. Traditionally, they are made in the shape of triangles and are used as a filler in raisins. We will move away from tradition: our scones will be round and banana!
It is necessary
- For 20 pieces:
- - 600 g flour;
- - 5 tsp baking powder;
- - a couple of pinches of salt;
- - 1 tsp cinnamon;
- - 2 medium ripe bananas;
- - 200 ml heavy cream;
- - 300 ml of low-fat milk or kefir;
- - 140 g of icing sugar;
- - butter.
Instructions
Step 1
Preheat the oven to 200 degrees. Line the baking sheet with baking paper.
Step 2
Sift the flour into a large container with salt, cinnamon, baking powder and powdered sugar. Using a whisk, mix all dry ingredients thoroughly again.
Step 3
Mash the banana with a blender or crush. In the mixture of dry ingredients, make a depression and put the puree in it. Mix to make a lumpy mass.
Step 4
Add cream and milk or kefir. Mix everything thoroughly and collect the dough into a ball.
Step 5
Dust the work surface with flour and transfer the dough to it. Roll out into a layer 2.5 cm thick. Using a glass, cut out the circles and transfer them to a prepared baking sheet. Cut the butter into cubes according to the number of scones. Put a piece of butter on each bun and put in the oven for 20 minutes. Natural yoghurt or thick jam will be an ideal accompaniment to ready-made baked goods.
