|
Preheat the oven to 200ºC / 400ºF / Gas Mark 6. Lightly oil a baking sheet.
Mix the flours, baking powder and cinnamon together in a large bowl, add the butter and rub in
with your fingertips until the mixture resembles breadcrumbs. Stir in the sugar. Make a well in the
middle and pour in the milk, add the banana and orange rind and mix to a soft dough. The dough will
be quite wet.
Turn out the dough onto a lightly floured work surface and, adding a little more flour if
needed, roll out to 2cm / 3/4 inch thick. Using a 6 cm / 2 1/2 inch biscuit cutter, cut out 12
scones, re-rolling the trimmings where possible, and place them on the prepared baking sheet. Brush
with milk and bake in the preheated oven for 10-12 minutes.
Remove from the oven and leave to cool slightly, then halve the scones and fill with the
raspberries.
|
Facebook
Twitter
Delicious
Digg
Stumbleupon
