When I’m baking, scones are rarely my top choice. Despite being a big fan of their subtle, crumbly deliciousness, they’ve never been something I make regularly. I always seem to forget how simple and quick they are and file them away in my internal “fancy recipes” file!

However I decided to try something different today and was pleasantly surprised to rediscover they were unbelievably simple and SO quick too. I experimented and substituted sugar with a black banana (which are apparently constantly available in my house) to make them sugar free and it worked perfectly.

The banana flavour doesn’t come through too strongly but adds a little sweetness to make them still feel like a treat. For something a bit different, we topped some of our scones with Sweet Freedom Choc Pot chocolate spread which was absolutely delicious. They also tasted great with traditional jam too. What are your favourite scone toppings?

What you need…

350g self-raising flour

150ml Koko dairy free milk

80g Vitalite dairy free spread

1 overripe banana

1 tsp baking powder

How to…

(Makes 12 scones)

1. Preheat the oven to 220°C/200°C fan. Mix the flour with the baking powder then add the dairy free spread and use your finger tips or a fork to rub it together into a breadcrumb consistency.
2. Stir in the milk then mash the banana and mix this in too. Flour a surface and rolling pin then roll out your dough to around 2 inches thick. If your mixture feels too sticky and wet, roll it in a little extra flour.
3. Use a 5cm circular cutter to cut out your scones then place them on a floured baking tray. Brush the tops with Koko milk then bake for 10-12 minutes until the tops are golden brown.