Maple & Cinnamon scones topped with caramelised banana and clotted cream
Serves 8-10
Prep Time
20
Cooking TIme
20
Ingredients
- 150g Kerrygold Spreadable with Maple and Cinnamon 150g
- 25g Caster sugar
- Pinch of salt
- 225g Self- raising flour
- 50g Buttermilk
- 2 Large eggs
- 2 Bananas
- 1 Tsp Vanilla extract
- 1 Tsp lemon juice
Directions
- Heat your oven to 210°C (190°C fan). Line a baking tray with parchment paper.
- Sift 225g of self-raising flour and a pinch of salt into a large mixing bowl. Add 100g of maple and cinnamon butter and rub it into the flour using your fingertips until the mixture resembles fine breadcrumbs. Stir in 25g of caster sugar.
- Mix 50g of buttermilk with half of the beaten eggs (reserve the rest for brushing). Add this to the flour mixture and gently stir with a spatula until it starts to come together. Use your hands to form a soft, slightly sticky dough, being careful not to overwork it.
- Lightly flour your work surface and tip out the dough. Sprinkle a little flour on top and roll the dough out to about 3cm thick. Use a round cutter to cut out scones. Gently gather any trimmings to re-roll and cut again to use up all the dough.
- Transfer the scones to the lined baking tray and brush the tops with the remaining beaten egg. Bake for 10-12 minutes, or until golden and risen. Cool on a wire rack.
- Heat a frying pan over medium-high heat and add 50g of maple and cinnamon butter. Once melted, add 2 large bananas, sliced into 2cm thick pieces, and cook for 2-3 minutes. Stir occasionally until the bananas caramelise and turn golden. Add 1 teaspoon of vanilla extract and cook for another minute. Remove from the heat and set aside to cool slightly.
- Split the scones in half and top with a generous spoonful of the warm caramelised bananas. Finish with a dollop of clotted cream.
