Serves 8
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For the scones:

For the maple butter glaze:

  1. Preheat the oven to 200 ̊C/180 ̊C fan/gas mark 6. Line a large baking tray with non- stick parchment paper.
  2. In a large bowl, combine the mashed bananas, yoghurt, brown sugar, egg and vanilla. Set aside.
  3. In a separate large bowl, sieve together the plain flour, baking powder and cinnamon. Rub in the butter until the mixture resembles breadcrumbs.
  4. Add the wet ingredients and pecans to the flour mixture and stir until it forms a soft dough.
  5. Tip the dough out onto a floured surface. Give the dough a light knead and shape into a round ball.
  6. Place the ball onto the prepared tray and roll out into a 20-25cm circle.
  7. Bake for 30-35 minutes. To check if it is baked, turn it upside down and tap on the bottom. If it sounds hollow, then it is baked. Allow to cool.
  8. For the icing, stir the butter and maple syrup together in a pot over a low heat until the butter has melted. Remove from the heat and gradually stir in the icing sugar until it forms a smooth icing.
  9. Spoon the icing all over the scone, then use sharp a knife to cut into eight triangles.

Nutrition Facts

Per Serving: 438kcals, 12.6g fat (1.6g saturated), 77.2g carbs (40.1g sugars), 7g protein, 3.9g fibre, 0.018g sodium