Serves: 9
Preparation time: 20 mins
Cooking time: 12 mins

Banana & Blueberry Scones

The revival of afternoon tea means that the humble scone gets a yummy update with blueberries and bananas


  • 220g self-raising flour, plus extra for dusting
  • 1tsp baking powder
  • 25g cold butter, cubed
  • One banana, mashed
  • 60ml milk
  • 50g blueberries
  • Milk to glaze


  1. 1. Preheat the oven to 200 degrees C. Line a baking tray with greaseproof paper.
  2. 2. Sift the flour and baking powder into a large bowl.
  3. 3. Rub the butter into the flour using your fingertips, until the mixture resembles breadcrumbs.
  4. 4. Add the banana into the mixture.
  5. 5. Add enough milk to make soft dough, you may not need all of it. Add the blueberries and use your hands to mix it all together.
  6. 6. Sift the extra flour onto a flat surface and press the dough into a 2cm high circle.
  7. 7. Use a small pastry cutter to cut 12 scones out of the dough. You can knead the leftover pastry again to make enough scones.
  8. 8. Place the scones onto a baking tray and brush the tops with milk using a pastry brush.
  9. 9. Bake for 10-12 minutes until the scones are well risen and the edges are brown.
  10. 10. Transfer onto a wire rack to cool.
  11. 11. Serve with clotted cream and blueberry jam.