Making scones is such a fun activity with friends, Miranda of Wellington Instagram Miranda Bakes decided to make some super simple banoffee scones (with our pal Josie from Lost In Silver Fern behind the camera).
Here is the result above, where we make some of the tastiest scones you'll ever eat. Sooo warm and melty!
This is a super simple recipe - making simple sweet. There are a couple of extra steps that need to be done in advance (soaking the dates and making the banoffee caramel) but if you don't have time for this, heat your orange juice and zest so it's warm but not boiling and soak your dates for 10 minutes before draining and mixing into your dough. The banoffee sauce is an indulgent extra - don't fret if you don’t have the energy to make it, the scones will still be light, airy & delicious.
1/4 cup brown sugar
1/4 cup golden syrup
1T vanilla essence
3 very ripe bananas mashed up really well
1 tin condensed milk (approx 400g)
1 cup of dates roughly chopped
Zest & juice of 1 orange
300g sifted self-raising flour
50g sifted caster sugar
1/2 cup cream
Slightly less than 1/2 cup soda water
Milk & cinnamon sugar to glaze scones
Zest and squeeze the juice of your orange and mix with your dates to soak. There's not much liquid here which is a good thing else you'll end up with soggy scones. Cover and pop in the fridge over night.
Now get on with the banoffee caramel. Simply place all your ingredients in a microwave bowl and zap on high heat for one minute intervals; stir the mixture between intervals so you displace the heat. Watch! The mix will get ridiculously hot so don't burn yourself. After approximately 8-10minutes the sauce will become darker brown and more caramel like-this means it's ready. Don't worry if it seems very liquid; it will stiffen when cooled. Pop aside and once cooled, wrap and place in the fridge overnight.
Day of scone baking:
Heat your oven to 200 degrees Celsius.
Mix your self-raising flour and sugar in a bowl. Mix in your dates and combine. Breathe in that wonderful zesty fragrance! Now pour in your cream and soda water. Gently bring the dough together - don't over mix. Pop onto floured worktop surface and shape into rough rectangle. Don't play too much with your dough - the less you mess, the lighter your scones will be. Cut into six and then pop onto your lined tray. Now lightly brush each scone with a tiny amount of milk and sprinkle liberally with cinnamon sugar.
Now for the fun part! Zip your cooled banoffee caramel into a piping bag. (If you don't have piping bags, pop into a plain plastic freezer bag and cut off a corner instead.) Gently pipe approximately three splurges of banoffee into each scone. Don't go overboard as this is an added flavour and they won't rise as well if they’re banoffee-overloaded.
Once you're ready, whack the dough babies in your hot oven and patiently wait for 11-12 minutes until they've browned up and the base feels cooked. Now feast-it-up! (I probably don't need to add: no extra butter needed...)