- Lightly grease two baking trays. Pre-heat the oven to 220°C/425°F/Gas 7.
- Measure the flour and baking powder into a large bowland then rub in the butter using your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar.
- Beat the eggs together until blended and make up to a generous 300ml (1/2 pint) with the milk, then put about 2 tablespoons of the egg/milk aside in a cup for glazing the scones later. Gradually add the egg/milk mixture to the dry ingredients until you have a soft dough. It is far better that the scone mixture is on the wet side, sticking to your fingers, as the scones will rise better.
- Turn the dough onto a lightly floured surface and flatten it out with your hand, or use a rolling pin, to a thickness of 1-2 cm (1/2 – ¾ inch). Use a 5 cm (2 inch) fluted cutter to stamp out the dough by pushing the cutter straight down into the dough (as opposed to twisting the cutter) then lift it straight out. This ensures that the scones will rise evenly and keep their shape. Gently push the remaining dough together, knead very lightly then re-roll and cut more scones out as before.
- Arrange the scones on the prepared baking trays and brush the tops with the reserved beaten egg/milk mixture to glaze. Bake for about 10-15 minutes or until the scones are well risen and golden. Cool on a wire rack, covered with a clean tea towel to keep them moist. Serve as fresh as possible, cut in half and spread generously with strawberry jam and top with a good spoonful of thick cream.
- 2 cups self raising flour
- 3/4 cup firmly packed brown sugar
- 1 cup fresh or frozen raspberries (or blueberries)
- 1 egg, beaten
- 3/4 cup buttermilk
- 1/2 cup vegetable oil
- Sift dry ingredients into a large bowl and then stir in remaining ingredients.
- Spoon mixture into 12 large muffin cases or 48 mini muffin cases (we had the mini ones!)
- Bake for 18-20 minutes at 200c or Gas mark 5
110g soft unsalted butter,
2 large eggs, at room temperature
225g plain flour
1/4 teaspoonbaking powder
1/2 teaspoonbicarbonate of soda
3 large over-ripe bananas, peeled and flesh mashed
1 teaspoonvanilla extract
75g chopped pecans (optional)
- Preheat the oven to 180°c. Lightly grease and line the tin with greaseproof paper.
- Beat the sugar and butter for 3–4 minutes until soft and fluffy. Add the eggs one at a time, beating continuously. Sift the flour, baking powder and bicarbonate of soda into the mixture and fold in. Now stir in the mashed bananas and vanilla extract. Add the pecans, if using.
- Pour the mixture into the prepared loaf tin and bake in the oven for 1 hour 15 minutes. Check if it’s ready by inserting a skewer into the centre of the bread – if it does not come out clean, return it to the oven for another 10 minutes.
- Let the banana bread cool completely before turning it out of the tin. Serve sliced, toasted with butter and enjoy for breakfast, lunch or dinner!