Scotney's banoffee scone

If you enjoyed January's scone of the month, why not have a go at making it yourself at home? This recipe will produce 18-20 scones best enjoyed fresh from the oven with some salted caramel spread from the shop and maybe some clotted cream for extra indulgence.

Cakes and bakes
Scotney SOTM banoffee January
  • Preparation time 15 minutes (prep. time)
  • Cooking time 20-25 minutes (cooking time)
  • Serves 18-20


  • 1kg Self raising flour
  • 250g Margarine
  • 200g Caster sugar
  • 150ml Milk
  • 600g over ripe bananas
  • 100g butter
  • 100g soft light brown sugar
  • 300ml double cream
  • 100g icing sugar
  • 10g cocoa powder


  1. Start by making the toffee sauce. Melt the butter, sugar and cream in a pan over a low heat until it thickens whilst peeling and thinly slicing the bananas. Coat them in the toffee sauce once cooked
  2. Next prepare the scone mix by placing the margarine, self-raising flour and sugar in a large bowl and mixing together until it becomes fine crumbs
  3. Add the toffee coated bananas reserving some of the sauce for decorating later
  4. Add the milk to the scone mix to form a firm dough ball
  5. Remove from the bowl and place on a floured surface
  6. Roll out to the thickness of your cutter and cut your scones
  7. Place on a lined tray and bake for 20 -25mins at 160c (fan assisted oven) or 180c (conventional oven)
  8. Once the scones have cooled, drizzle over the remaining toffee sauce
  9. Whisk together the icing sugar, cocoa and a few drops of water until you reach a smooth consistency. Use a piping bag or spoon to drizzle on top as well.