276kcal
8g
4g
5g
5g
7g
35g
405mg
- 2 ripe Bananas
- 50ml / 1.69fl oz Oat drink
- 100g / 3.53oz Spelt flour (Type 630)
- 100g / 3.53oz Whole-grain spelt flour
- 60g / 2.12oz Ground walnuts
- 2 tsp Cream of tartar baking powder
- 1 tsp Ceylon cinnamon powder
- 50g / 1.76oz Cold butter
1. Peel and mash 2 ripe Bananas in a bowl. Add 50ml / 1.69fl oz Oat drink and mix well.
2. In a large bowl, mix 100g / 3.53oz Spelt flour (Type 630), 100g / 3.53oz Whole-grain spelt flour, 60g / 2.12oz Ground walnuts, 2 tsp Cream of tartar baking powder, and 1 tsp Ceylon cinnamon powder.
3. Cut 50g / 1.76oz Cold butter into 1 cm cubes and add to the flour mixture along with the banana mixture. Mix until smooth.
4. Preheat oven to 180°C (356°F). Transfer the dough to a baking sheet lined with parchment paper. Shape into a round and cut into 12 pieces.
5. Bake for 25 minutes. Let cool on a wire rack before cutting through the lines to separate the scones.
10% of RDI
28% of RDI
4% of RDI
0% of RDI
0% of RDI
28% of RDI
33% of RDI
The scones taste best when fresh but can be stored in an airtight container for up to 3 days. Substitute ground almonds for walnuts if preferred. For sugar-free fruit puree, blend 200g fresh berries with 1/2 tsp cinnamon powder and 2 tbsp chia seeds, and refrigerate for 4 hours.
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