Banana butter scon

1

Bananas are mudped with spoons because they're ripe. It's easy to operate

2

Powder mixed with sugar

3

Add banana mud, light cream, a little bit of dry-moisture pasta with your hands

4

throw some sticky flour, flatten the face, about 2 cm thick, without requiring a smooth surface; and tie out the suconian pasta with a mold in shape of round, square or caring, on a grill with a oil sheet

5

Finally, put in the middle of the preheat oven, 200 degrees, 20-30 minutes, done

* I used Ideal brand self-raising flour, a pack is exactly 400g; for heavy cream I used Nestlé, a small box is exactly 250g; * For those who prefer it sweeter, 100g of sugar might not be enough, you can add more; however, a subtle sweetness paired with blueberry jam is just right; * The bananas must be the fully ripe kind; this ensures a rich banana flavor after baking and makes them easy to mash; * When adding heavy cream, you don't have to add it all at once; it depends on the dryness or wetness of the dough; if it is too dry, you can add an appropriate amount of milk; * Absolutely do not knead the dough; simply stir slightly until no dry flour remains. This point is similar to making muffins; * The size of the mold determines how many scones you make; I used this heart-shaped mold with these ingredients and baked two trays in the CKF-25B; * Baking time depends on the temperament of your oven; if the surface browns too quickly during baking, cover it with a layer of aluminum foil; * Leftovers might have a change in texture by the second day, but it is still okay, not bad at all; * For another use of self-raising flour, please see the previous food post---Banana Chocolate Muffins^^ * Break open from the middle, spread a layer of blueberry jam, Very Good!