- Why is the scone flat?
- Your baking powder is probably old, or you rolled the dough too thin. It should be at least 2-3 cm thick before baking!
Chocolate hazelnut & banana scone
The classic English scone with a little modern twist. Banana adds softness and moisture to the dough so it stays fresh for days, and hazelnut spread... well, that makes everything better. Perfect 'waste-saving' recipe for overripe bananas.
Ingredients
200
g
Wholemeal flour
10
g
Baking powder
1
pinch
Salt
60
g
Cold butter
80
g
Hazelnut spread (e.g. Nutella)
40
g
Honey
100
ml
Milk
1
Ripe banana
1
Egg
Shopping List (0)
Equipment Needed
- Fork for mashing banana
- Baking tray
Allergen Information
Cereals containing gluten
Milk
Eggs
Nuts (Hazelnut)
Instructions
1
✓
Preheat the oven to 180°C. Line a baking tray with parchment paper.
Tip: With scones, 'heat shock' is essential for a sudden rise.
2
✓
Sift the flour and baking powder together, add the salt. Rub the cold butter in with your fingers until crumbly.
Tip: Do not melt the butter! Cold butter pieces are needed for the flaky texture.
3
✓
Mash the banana with a fork. Mix in the egg, milk, honey and hazelnut spread.
Tip: The more ripe (brown) the banana, the sweeter and easier to mash.
4
✓
Pour the banana mixture into the flour and fold together loosely. Do not knead!
Tip: Only mix until the flour disappears. Overmixing makes it tough (gluten development).
5
✓
Tip onto a floured board, flatten to 2-3 cm thickness. Cut out scones or cut into triangles.
Tip: High dough = high scone.
6
✓
Place on tray and bake for 15-18 minutes until golden brown.
Tip: Due to banana sugar, it may brown sooner, watch the colour!
7
✓
Cool on a wire rack.
Recipe FAQ
Ingredients
- 200 g Wholemeal flour
- 10 g Baking powder
- 1 pinch Salt
- 60 g Cold butter
- 80 g Hazelnut spread (e.g. Nutella)
- 40 g Honey
- 100 ml Milk
- 1 Ripe banana
- 1 Egg