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Bake away your Wimbledon Woes with Choco-nana Strawberry Scones

July 9, 2012

I don’t know about you, but I couldn’t help being swept away by the tennis and the “Murray mania” which engulfed Britain during Wimbledon this year. Unfortunately, things didn’t work out quite the way most people in Britain were hoping, but Murray put up a wonderful fight, made it very exciting, and gave a heart-warming speech at the end which totally changed my impression of him. Anyway, that is a whole different matter, so for now we will stick to scones.

I have recently started making scones as our weekend breakfast, and my most recent creation was born from the fact that I needed to use up lots of bananas and a few strawberries before we went away for a couple of nights. In addition, strawberries are a traditional part of Wimbledon, and we didn’t have soya yogurt in the house so I decided to try using the bananas in place of yogurt. And it worked!

Choco-nana strawberry Scones

Choco-nana strawberry Scones

Makes 12 scones.


1 cup mashed banana

3/4 cup non-dairy milk

1 tsp. lemon juice

3 cups flour (plus a tiny bit extra for flouring the work surface)

1/3 cup sugar

3 tbsp. baking powder

1/3 cup canola/rapeseed oil

1/2-3/4 cup chocolate chips

sliced strawberries (I only had about ten small strawberries left but I would have used more).


Preheat oven to 175 degrees C (fan assisted), or approximately 400 degrees F. Cover two baking trays with greaseproof paper.

In a medium bowl, mix mashed banana, non-dairy milk, and lemon juice.

In a large bowl, mix dry ingredients, and add the chocolate chips at the end.

Add wet to dry, add canola oil, and mix together until combined but not over-mixed (it’s okay if it is still a bit lumpy).

Sprinkle a small amount of flour on a clean, dry work surface/counter-top. Split the mixture into two approximately equal amounts and put them on the floured work surface. Flatten them down slightly with your hands so that you have two disks of dough. Next, cut each disk into six slices (like a pizza). It is much easier to do this if you put a small amount of canola oil onto a paper towel and rub the oil onto a butter knife before trying to cut the disks into pieces. It is a fairly sticky job no matter how you cut it, but so far, mine have always turned out okay and they taste delicious even if the shapes become slightly distorted!

Carefully place each piece on the baking sheet, and bake for approximately ten minutes, until the scones turn slightly golden brown on the outside. Transfer to a cooling rack, and enjoy as soon as possible!

Enjoy on their own, or covered in vanilla soya yogurt and fresh strawberries!

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