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Feather Light Scones Recipe
|Self rising flour||1 Pound, sifted (500 Gram)|
|Superfine sugar||2 Tablespoon|
|Butter||2 Ounce (60 Gram)|
|Ripe bananas||8 Fluid Ounce (250 Milliliter)|
|Water||6 Fluid Ounce (185 Milliliter)|
|Milk||1 Cup (16 tbs) (For Glazing)|
|Jam/Lemon curd||1 Tablespoon|
Serving size: Complete recipe
Calories 2422 Calories from Fat 477
% Daily Value*
Total Fat 54 g83.3%
Saturated Fat 33.6 g168%
Trans Fat 0 g
Cholesterol 144.5 mg
Sodium 6636.3 mg276.5%
Total Carbohydrates 439 g146.3%
Dietary Fiber 6.3 g25.3%
Sugars 78.1 g
Protein 41 g81.3%
Vitamin A 36% Vitamin C 36.5%
Calcium 119.2% Iron 88.3%
*Based on a 2000 Calorie diet
2. Tum dough onto a lightly floured surface (b) and knead lightly until smooth. Press out to make 3 cm/1 1/4 in thick rectangle (c) and using a 5 cm/2 in scone cutter, cut out rounds.
3. Place scones, just touching, in a greased shallow 18 x 28 cm/7 x 11 in baking tin (d).
4. Brush with milk and bake at 220°C/425°F/Gas 7 for 12-15 minutes or until scones are well risen and golden. Transfer to wire racks to cool.
5. To serve, split scones and top with jam or lemon curd and cream, if desired.