Healthy Cooking for Your Kids ~ Orange and Banana Scones

      YAY! Another recipe for scones! But these are not just any scones, these are Orange and Banana Scones, totally different. I'm sure they taste better too. So, how exactly do you make them? Let's find out. ; D

Orange and Banana Scones

Ingredients:

sunflower oil, for oiling

150g white self-raising flour

(plus extra for dusting and rolling)

150g light brown self-raising flour

1 tsp baking powder

1/2 teaspoon ground cinnamon

75g unsalted butter, diced and chilled

50g demerara sugar

150 ml full-fat milk, extra for brushing

1 ripe banana, peeled and mashed

finely grated rine of 1 orange

150g fresh raspberries, lightly mashe

How to Bake

Preheat the oven to 400 degrees F. Lightly oil a baking sheets. 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 cut 2cm/3/4 inch thick. Using a 6-cm/21/2-inch biscuit cutter, cut out 12 scones, re-rolling the trimmings where possible, and place them on a 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 raspberries. Bakes 12.

 We pride ourselves on using whole

ingredients, and I think it's the fat factor

that elevates a scone beyond a biscuit.

That and the little bit of love we put into each one.

~ Dan Einstein

       Now, I couldn't get the right picture for these scones, but picture it like this: Two scones stacked on top of each other with raspberry filling in the center, sort of like a sandwich. So sweet, so cute.