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by Esther Kungu-Cooper July 04, 2020

I was inspired to try making scones again after enjoying some home-made scones and tea with my mum in her back garden.  They are really quick and easy to make and are the ideal accompaniment to tea.  This recipe is also sugar free so a good snack to have if you are avoiding excess sugar.  Serve with butter or clotted cream with a nice afternoon tea like Kenilworth Ceylon or the 1903 Blend.  

I'm not a professional cook so if you have any ideas or improvements, please get in touch and let me know.

Esther

Ingredients

PekoeTea Edinburgh Matcha Banana Scones

250g Self Raising Flour

2 tsp PekoeTea Cooking Matcha

2 tsp Baking Powder

55g Butter (or vegan alternative)

2 Ripe Bananas

1.5 tsp Vanilla Essence

1tbsp milk (for dusting on top - optional) 

Equipment

Baking Sheet, Greaseproof Paper, Rolling Pin, Round Pastry Cutter, Pastry Brush, Mixing Bowl, Food Processor

Method

Pre-heat you oven to 200 degrees celsius

Add the Flour, Matcha, Baking power and butter to a food processor and blitz until the mixture resembles fine bread crumbs in texture.  Transfer to a mixing bowl.

Mash up the bananas then add them to the mixing bowl along with the vanilla essence.  Mix together with a palette knife to form a dough and turn the dough out onto a floured surface.  Lightly knead the dough and roll out to form an approximate circle about 2-3cm thick.

Line a baking sheet with grease proof paper.

Using a pastry cutter cut out circles in the dough and transfer them onto the lined baking sheet

Continue to gather up the left over dough and re-roll to make extra circles until all the dough is used up.  Brush each of the circles with a little milk

Bake in the oven for 10-15mins until risen and slightly light golden.

Enjoy them while they're fresh.

 




Esther Kungu-Cooper
Esther Kungu-Cooper

Author



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