These are a bit of a cross between banana bread and a scone.  Original recipe from the Internet.  Been looking at ways to use up some of the two bunches of bananas I cut two weeks ago.

Ingredients
420g (2 3/4 cups) self-raising flour
1/2 tsp ground cinnamon
50g chilled butter, chopped
70g (1/3 cup, firmly packed) brown sugar
3/4 cup mashed banana, plus 1, extra, thinly sliced
185ml (3/4 cup) reduced-fat milk

Method
Whisk together the flour and cinnamon in a large bowl. Add the butter. Use your fingertips to rub the butter into the flour mixture until it resembles fine crumbs. Stir in the sugar.

Make a well in the centre. Add the mashed banana and 160ml (2/3 cup) milk. Use a flat-bladed knife in a cutting motion to mix until the dough just comes together.

Turn the dough onto a lightly floured surface. Knead gently until dough just comes together. Press dough to form around a 3cm-thick round.

Use a round 5.5cm-diameter pastry cutter dipped in flour to cut out 15 rounds from the dough, gently pressing excess dough together as needed.  I used a lager glass as my cutter. 

Arrange rounds just touching over the base of the prepared pan.

Brush the tops of the dough rounds with the remaining milk. Top each with a slice of extra banana.

Bake for 20 minutes in a hot (about 220 degrees) camp oven, Weber BabyQ or you RV Oven until the scones are light golden and sound hollow when tapped on top.

Mine were ready in 18 minutes.

We are having them with butter and Aunty Colleen’s home made rosella jam.

In the photos you will see Maggie’s latest crochet project.  It is a cardigan that she has designed and created the charts for.