Mary Berry Banana Scones Recipe

These Mary Berry-inspired banana scones are lightly golden on the outside, tender in the middle, and gently sweet with ripe banana. They are an easy bake for beginners and a lovely way to use a banana that has turned spotty. Serve them warm with butter or jam for an afternoon treat. Allow about 35 minutes from start to finish.

Banana Scone Ingredients

For the Scones

• 350g self-raising flour, plus extra for dusting
• 1 teaspoon baking powder
• 75g cold unsalted butter, cut into small cubes
• 40g caster sugar
• 1 ripe medium banana, mashed (about 120g without the skin)
• 80 to 110ml milk, plus 1 tablespoon for brushing

To Serve

• Butter, jam, or cream, as desired

How to Make Banana Scones

• Prepare the oven: Preheat the oven to 220°C (200°C fan). Line a baking tray with baking parchment and place a shelf in the middle of the oven.
• Mix the dry ingredients: Put the self-raising flour and baking powder in a large bowl. Stir them together so the baking powder is evenly distributed.
• Rub in the butter: Add the cold butter and rub it into the flour with your fingertips until the mixture looks like fine breadcrumbs. Stir in the caster sugar.
• Add the banana and milk: Stir in the mashed banana and 80ml milk with a table knife. Add more milk a little at a time, only if needed, until the mixture comes together as a soft dough. It should be slightly tacky but not wet.
• Shape and cut: Turn the dough onto a lightly floured surface and bring it together gently. Pat it out to about 2.5cm thick. Cut out rounds with a 5cm cutter, pressing straight down without twisting. Gently bring the scraps together and cut again to make about 8 scones.
• Brush and bake: Place the scones on the prepared tray, leaving a little space between them. Brush the tops with milk, taking care not to let it run down the sides. Bake for 12 to 15 minutes, until risen and golden. The sides should look set, and the bases should be lightly browned.
• Cool and serve: Transfer the scones to a wire rack and let them cool for at least 5 minutes. Split while warm or leave to cool completely, then add butter, jam, or cream just before serving.

Tips for the Best Banana Scones

How ripe should the banana be?

Choose a yellow banana with plenty of brown spots. It will mash easily and give the scones a sweeter, fuller banana flavour. Avoid bananas that smell fermented or show signs of mould.

Why is my scone dough too sticky?

Bananas vary in moisture, so start with the smaller amount of milk and add more only as needed. If the dough is very sticky, dust your hands and work surface with a little flour. Avoid adding too much flour, which can make the scones dry.

How can I help the scones rise?

Use fresh self-raising flour and baking powder, keep the butter cold, and handle the dough gently. Pat it out thickly and press the cutter straight down rather than twisting it.

Why are my scones dense?

Overworking the dough can make scones heavy. Mix just until the ingredients come together, then pat the dough into shape rather than kneading it. Check that the oven is fully hot before baking.

Serving Suggestions

• Serve warm with a little salted butter.
• Add strawberry or raspberry jam for a fruity contrast.
• Offer clotted cream and jam for an afternoon tea.
• Pair with sliced banana and a drizzle of honey.

Storage and Reheating

Room Temperature

Cool the scones completely, then store them without toppings in an airtight container for up to 2 days. They are best eaten on the day they are baked. Refresh them in a 160°C oven for 5 to 8 minutes, until warmed through.

Refrigerator

Keep plain scones in an airtight container in the refrigerator for up to 4 days, although chilling can make them firm. Warm them briefly in the oven before serving. Store cream separately in the refrigerator and follow its use-by date.

Freezing

Freeze completely cooled, unfilled scones in a freezer-safe bag or container for up to 3 months. Thaw at room temperature, then warm in a 160°C oven for 5 to 8 minutes. Add butter, jam, or cream after reheating.

Nutrition

Approximate values per scone, based on 8 scones and excluding toppings:

• Calories: 265 kcal
• Carbohydrates: 41g
• Protein: 5g
• Fat: 9g
• Saturated fat: 6g
• Sodium: 300mg

Nutrition values are estimates and will vary with ingredient brands and portion sizes.

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