500 ml Self raising flour
187 ml Nutty wheat
2.5 ml Cinnamon
5 ml Baking powder
15 ml Sugar
180 ml (± Two) Ripe bananas
One extra banana for garnishing
187 ml Buttermilk
Smooth cottage cheese for serving (±150 ml)
Chopped Pecan nuts (for garnish) (±50g)
Maple syrup glaze
62 ml Icing sugar
10 ml Maple syrup
5 ml Water
2 ml Salt (Mix till smooth)
1.Preheat oven to 220C. Grease a baking tray. Line the base with baking paper.
2.Whisk together the self-raising and nutty wheat and cinnamon in a large bowl. Add the butter. Use your fingertips to rub the butter into the flour mixture until it resembles fine crumbs. Stir in the sugar. Make a well in the centre. Add the mashed banana and buttermilk. Use a flat-bladed knife in a cutting motion to mix until the dough just comes together..
3.Turn the dough onto a lightly floured surface. Knead gently until dough just comes together. Press dough to form a 3cm-thick round. Use a round 5.5cm-diameter pastry cutter dipped in flour to cut out 12 rounds from the dough. Gently pressing excess dough together as needed. Arrange rounds just touching over the base of the prepared pan.
4.Brush the tops of the dough rounds with egg wash. Top each with a slice of extra banana. Bake for 20 minutes or until the scones are light golden and sound hollow when tapped on top.
5.Meanwhile, to make the maple glaze, place both the ingredients in a small bowl with 1 teaspoon water. Stir until smooth.
6.Drizzle the maple glaze over the scones and serve warm with smooth cottage cheese and chopped pecan nuts..