Phoenix Fights

Fighting the FEAR, depression and BDP on a daily basis AND making my own bread. Bring it on 2016….


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Yes, I have more bananas……

Me and fruit eh? I buy it with the very best intentions but invariably it ends up festering in the bowl, and I end up googling like a mofo trying to find a way to use it up.

Today, the items on the brink of decomposition (yum) in question are:

2 speckled bananas

A quarter of a pot of low fat goats milk yoghurt

Around 3oz porridge i.e. not enough for breakfast

So I had a little mooch on the internet and found this recipe so decided to do a version of it.

Can I share one tip before we start and not just for today?

Always read the full recipe first.

In this instance, I didn’t.  Scones were the first things I ever made at school, and I frequently knock out a batch if friends are coming around, so assumed that this would just be a banana version of the standard fruit or cheese recipe.

But this version is a little different.

On the plus side, it’s in cups, and gives me the opportunity to use my nifty set of baby blue Nigella cups that have been languishing in my cupboard for the last decade :-).

Anyway, let’s get on with it.


2 ripe bananas

2-4 tablespoons milk

1/2 cup (4oz) plain yoghurt

10oz wholemeal SR flour

3oz porridge oats

4 tablespoons sugar

1 teaspoon baking powder (shouldn’t need more as you are already using SR flour)

2oz butter

1/2 cup (about 3oz) chopped walnuts

8 ready to eat dates, chopped

Teaspoon vanilla essence

1/2 teaspoon mixed spice

A couple of teaspoons of demerara sugar

Pinch salt

(As you can see, I’ve replace regular flour with wholemeal and oats in an attempt to come up with a healthier version (post gorging on too much banana loaf), plus I’ve added some dates as traditionally you have to have some kind of dried fruit in a sweet scone in the UK. It’s the law ;-))


1. Mash the bananas, put in that cup measure from Amerikee then top up with milk till full. Mix this in with the yoghurt and stir.  I added the cup of milk/banana to the yoghurt carton to save washing up.  It ends up thick, whitish and lumpy and looks like this:


(it kind of resembles, well I won’t elaborate but suffice to say, I wouldn’t swallow it under normal circumstances.  It also seems like an awful lot of liquid.  Hmm.  Added a bit of vanilla essence and stir.  It looks a bit better.  Put it in fridge whilst you do the next bit.)

2. Mix the flour, salt, mixed spice and baking powder in a large bowl. Add the butter, cut into cubes then rub into flour until it resembles breadcrumbs.


3. Add the sugar, dates, nuts and combine, then pour in lumpy white stuff and work in with a palate knife until a firm dough.

(Scratch the above.  It’s not firm, it’s pretty wet.  It actually looks like something from the Quatermass experiment.  I have to go and count my cats and make sure it didn’t ‘absorb’ them when I wasn’t looking.)



(see the resemblance?)

4. Line a baking tray with greaseproof paper, upend the glop onto it, flatten into a circle then cover it with more paper and freeze for 30 minutes.

(This is a new one on me.  These are scones Jim but not as we know ‘em.  I’m torn.  Do I play along or add more flour and stiffen it up and cook in the usual way?  Then it occurs to me, this is perfect because what you can do here is bake to order, i.e. cut off what you want to eat today then keep the others in reserve for a rainy day :-)!)


5. Go into the sitting room and fret a bit.

6. After about 20 minutes, pre set your over to Gas Mark 6 400 F, then 10 minutes later, take the thing out of the freezer. It’s still pretty sticky, so score it into 8 triangular scones and carefully transfer as many as you want to eat that day onto a greased baking tray, sprinkle with a little demerara sugar then put in the oven for around 20-30 minutes.

(You might want to cook them all at once but I baked two by way of experiment)

7. Return the remaining scone to the freezer, (after making sure it hasn’t eaten your ice cube tray or oven chips) return to the freezer, leave until firmer then cut into individual scones to bake at a later date.

Then around 25 minutes later, take out of the oven and viola! This is how they turned out!  They don’t have the consistency or taste of traditional scones but are utterly delish!


Two are just enough for tea for me, and there are more in the freezer for the next time I need a little sumthin’ sumthin’.  Bargain!

In the original recipe you will find a recipe for glaze that sounds yummy which you may want to try, but we don’t ice scones here in the UK.

Buns yes, doughnuts yes, scones no.  Far too unhealthy.

No we just split them open and smear each side with butter ;-).

Thanks for the original recipe Emma!



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