Toffee Scones with Lemon and Banana Curd

Sticky date scones baked until golden, served with a zesty lemon and banana mixture and rich clotted cream.

Baking Vegetarian Sweet Scones Afternoon Tea

Estimated Nutrition

Calories

716.3

kcal / serving

2865.2 kcal total

Carbs

89g

per serving

355.8 g total

Fat

37.6g

per serving

150.4 g total

Protein

9.7g

per serving

38.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

0.5

tsp

Bicarbonate Of Soda

225

Self-Raising Flour

Plus extra for dusting

Caster Sugar

tsp

Baking Powder

CondimentsSauces

150

Lemon Curd

Preparation from a jar

Dairy

Butter

piece

Egg

Free-range

Milk

A splash to bind

100

Clotted Cream

Fruits

100

Dates

piece

Banana

Peeled and sliced

Liquids

100

Water

Enough to cover the dates

Method

Preheat the oven to 200°C.

Cook dates with bicarbonate of soda and water in a saucepan over low heat until a sticky sauce forms.

Sift the flour and baking powder into a bowl and stir in the sugar.

Rub the butter into the flour mixture then mix in the egg.

Gradually add milk while stirring until a smooth dough forms.

Thoroughly mix the date sauce into the dough.

Roll the dough to 2.5cm thickness on a floured surface and cut into 7.5cm rounds.

Bake the rounds on a greased tray for 8-10 minutes until golden, then cool on a wire rack.

Halve the scones and fill with a mixture of lemon curd and banana plus a dollop of clotted cream.