Servings 9 scones
Ingredients
- 1/4 cup of butter 56g
- 2 cups of self rising flour 240g
- 1/2 teaspoon salt
- 1 tablespoon of sugar
- 1/2 teaspoon baking powder
- 1 medium sized ripe plantain
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
Caramelized Plantain Ingredients
- 1 tablespoon of softened butter
- 1-2 teaspoons of brown sugar
- 1-2 tablespoons cold milk (optional)
Egg wash
- 1/4 cup plant based milk
- 1 tablespoon liquid sweetener
Instructions
- Cut 1/3 of the plantain and set aside
- With the skin on, score the other 2/3 plantain. Wrap it in a wet paper towel and microwave for 4-6 minutes until the centre of the plantain is an even yellow colour.
- Allow the plantain to cool to room temperature and move on to the other portion of the plantain
- Peel the 1/3 plantain that was set aside, cut into little cubes. Add to small pan with the melted butter set over medium heat and fry till golden brown on all sides. Add the brown sugar and mix until all pieces are coated. Cook at low until the sugar has melted
- Remove the seeds of the steamed plantain and mash with a potato masher
- In a large mixing bowl, combine the dry ingredients -- self rising flour, salt, sugar, and baking powder -- and mix well.
- Massage in the butter
- Add the mashed plantain, spices (cloves and nutmeg) and caramelized plantain and combine until you get one cohesive mass
- If the dough is extra shaggy with dry bits, add the 1-2 tablespoons of cold milk until you get a cohesive dough.
- Roll out the dough until the dough is about 1 inch/2.5 cm thick and cut into 2 inch/5 centimetre wide scones
- Mix the egg wash mixture and brush on the scones. Bake at 400 degrees for 20 minutes
- Serve the scones warm with butter