Ingredients

2 cups self-raising flour, plus more for kneading

1/2 cup wholemeal self-raising flour

1/2 teaspoon ground cardamom

8 tablespoons cold butter, cut into pieces

1/3 cup brown sugar, firmly packed

1/2 cup milk, plus more for brushing tops

2 medium (2/3 cup) over-ripe bananas, mashed

1/3 cup carrot, finely grated

1/4 cup walnuts, finely chopped

1/4 cup dried currants, finely chopped

Preparation

  1. Preheat oven to 400ºF/200ºC. Lightly grease a flat baking tray.
  2. Sift flours and cardamom in a large bowl.
  3. Using your fingertips, rub butter into flour until mixture resembles breadcrumbs.
  4. Add sugar, banana, carrot, nuts and currants. Add in milk. Mix lightly with a fork until mixture forms a soft, sticky dough. Add in more milk (about a tablespoon at a time) if required.
  5. Turn dough onto a lightly floured surface. Knead gently until smooth (avoid kneading dough too much or scones will be tough).
  6. Pat dough into 2cm thick round. Using a 5cm (diameter) round cutter, cut out 12 rounds.
  7. Place scones onto prepared baking tray, 1 cm apart. Brush tops with milk.
  8. Bake for about 17-20 minutes or until golden brown.
  9. Allow to cool. Serve warm with jam and cream, or butter.