Demerara Sugar
Demerara (pronounced...
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Scones
Spiced Scones with Caramelised Banana
10 mins
20 mins
Easy
16
These easy spiced scones served with warm caramelised bananas make a gorgeous breakfast or brunch treat. Serve straight from the oven with a dollop of natural yogurt.
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- Ingredients
- Method
Ingredients
- 300g (2 cups) self-raising flour
- 300g (2 cups) wholemeal self raising flour
- 1 tsp baking powder
- 3 tbs Chelsea Demerara Sugar
- 1 tsp salt
- 160g cold unsalted butter, cut into small chunks
- 500ml (2 cups) buttermilk
- Extra buttermilk and Chelsea Demerara Sugar, for brushing and dusting
Caramelised Bananas
- 2 bananas, sliced on an angle
- 50g butter
- 3 tbs Chelsea Demerara Sugar
Chelsea Products in Recipe
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Method
Preheat oven to 200°C (or 180°C fan forced) and line a baking tray with parchment paper.
Place the flours, baking powder, Chelsea Demarara Sugar and salt in the bowl of your food processor and process for a minute to aerate and remove any lumps. Or if making these by hand, just whisk together for a minute.
Add the butter and blitz until the mixture resembles fine breadcrumbs, or rub butter into the flour mixture with your fingertips until you have the same consistency.
Tip mixture out onto a work surface and make a well in the centre. Pour in the buttermilk and gently knead to form a rough dough - don't overwork at this point or the scones will come out too dense.
Form dough into a disc about 4cm high and dip a scone cutter or glass tumbler in flour then cut out the scones, reforming the dough (gently) as needed, into a disc and flouring the cutter each time.
Arrange the scones fairly closely together on your prepared dish, brush with a little extra buttermilk and scatter with extra Chelsea Demerara Sugar before placing in the oven for 20 minutes.
For the bananas, place all ingredients in a heavy-based frying pan over medium heat and cook, gently turning the bananas often, until the butter and sugar melt together to form a deep caramel and the bananas have softened nicely.
Once ready, remove scones from the oven and wrap in a clean tea towel to keep warm. Serve immediately with the warm bananas and a dollop of natural yogurt
Chelsea Products in Recipe
Demerara Sugar
Demerara (pronounced...
Reviews
What did you think of this recipe?
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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