Banana and Brandied Cranberry Scones

Scones are always easy to make and loved by all. This recipe includes over-ripe bananas and brandied dried cranberries.

Earlier in the year I made  batch of the brandied cranberries and they are so delicious on ice cream and with other desserts. They are also nice to use in cake making and in this case they balance the sweetness of the bananas.

I have included the recipe for the brandied cranberries here and encourage you to make some to keep in your fridge and use. You will be pleasantly surprised and they keep forever by just topping up the jar with more.

This is a lovely and quick way to use over-ripe bananas and perfect for afternoon tea with cream and jam or just as a snack.

Over ripe bananas2-754377_1920

Banana and Cranberry Scones


Brandied Dried Cranberries:

  • 1 cup dried cranberries
  • 1/4 cup of sugar
  • 1/2 cup of water
  • 2 Tblsp Brandy
  • 1 strip of lemon or orange rind (no pith)


  • Half of an overipe banana, chopped
  • 100ml milk
  • 15g butter
  • 2 Tblsp brandied cranberries, drained of liquid
  • 11/4 cup Self Raising flour
  • 1/4 tsp vanilla
  • 1/4 tsp salt


Brandied Dried Cranberries:

  1. In a small saucepan add the water and sugar and bring to the boil stirring till the sugar dissolves
  2. Add the dried cranberries and cook for five minutes stirring
  3. A minute before finishing add the lemon rind and continue cooking
  4. When the cooking is finished set aside the cranberries, stirring in the brandy and allow to coolIMG_20200330_145655-Brandied dried cranberries2

Banana Scones with brandied Cranberries:

  1. Preheat oven to 220ºC fan forced
  2. Chop half a medium over ripe banana
  3. Place in a jug and cover with milk
  4. Add vanilla
  5. Process with an immersion stick blender till the banana has been liquified and set aside
  6. Using a large bowl, sift the Self Raising flour and add the salt into
  7. Using the finger tips combine the butter into the flour until the mixture resembles breadcrumbs. (You can also make the scones using a food processor)
  8. Add the drained brandied cranberries to the flour and stir through till covered
  9. Make a well in the mixture and add the banana milk. Using a spatula push the flour from the outer edges into the milk till combined and the scone dough forms a soft ball.
  10. Remove the dough to a floured board adding  a little extra flour if neededIMG_20210102_160742-Banana scone dough
  11. Handle the dough as little as is possible and flatten it out gently with your hands forming  it to a thickness of 2.5 cm
  12. Using a small, floured scone cutter, cut out the scones and place them on a tray that is lined with baking paper, with the sides of the scones touching each other. (this helps them to steady as they rise and preserves their shape)IMG_20210102_161336-Banana scones on tray
  13. Brush the tops of the scones with milk
  14. Place into the preheated oven on the top shelf and bake for 8 minutes
  15. Check the colour after this and leave another 2 minutes to brown to your liking
  16. After the colour is perfect cover with a sheet of foil and bake for 5 minutes moreIMG_20210102_162934-Banana scones baked
  17. Take out of the oven and place in a basket lined with a tea towel or other cloth and cover the basket loosely to keep warmIMG_20210102_163012-Banana scones in basket
  18. Serve with your favourite jam and a dollop of double cream or some of the brandied cranberries over creamIMG_20210103_140742-Scones with brandied cranberries

(Makes 6-8 scones)

Other Scone Recipes:

Mini Lemon and Date Scones:



Spiced Pumpkin Scones:

IMG_20151218_142535-pumpkin scones

Heart Shaped Scones:

IMG_20151122_192114- heart scones on a plate


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