BEST COUNTRY CARROT BANANA SCONES

BEST COUNTRY CARROT BANANA SCONES image

Yield 12 scones

Number Of Ingredients 10

2 cups self-raising flour, plus more for kneading
1/2 cup wholemeal self-raising flour
1/2 teaspoon ground cardamom
8 tablespoons cold butter, cut into pieces
1/3 cup brown sugar, firmly packed
1/2 cup milk, plus more for brushing tops
2 medium (2/3 cup) over-ripe bananas, mashed
1/3 cup carrot, finely grated
1/4 cup walnuts, finely chopped
1/4 cup dried currants, finely chopped

Steps:

1. Preheat oven to 400ºF/200ºC. Lightly grease a flat baking tray. 2. Sift flours and cardamom in a large bowl. 3. Using your fingertips, rub butter into flour until mixture resembles breadcrumbs. 4. Add sugar, banana, carrot, nuts and currants. Add in milk. Mix lightly with a fork until mixture forms a soft, sticky dough. Add in more milk (about a tablespoon at a time) if required. 5. Turn dough onto a lightly floured surface. Knead gently until smooth (avoid kneading dough too much or scones will be tough). 6. Pat dough into 2cm thick round. Using a 5cm (diameter) round cutter, cut out 12 rounds. 7. Place scones onto prepared baking tray, 1 cm apart. Brush tops with milk. 8. Bake for about 17-20 minutes or until golden brown. 9. Allow to cool. Serve warm with jam and cream, or butter.