Junior Bake Off Winner Reece’s Banoffee Scones

Junior Bake Off Winner Reece’s Banoffee Scones

Tiptree Recipes
Tiptree Recipes

Recipe by Junior Bake Off Winner Reece’s for Cream Tea Society and Wilkin & Sons Ltd.

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Ingredients and Method


  • 360g Self Raising Flour
  • 1 tsp Baking Powder
  • 90g Rodda's Cornish butter, diced
  • 40g Caster Sugar
  • 175ml Milk
  • 1 tsp Vanilla Extract
  • 1 Beaten Egg to glaze
  • 1 Tiptree Banoffee Spread
  • 2 Whole Banana
  • 40g Rodda's classic Cornish clotted cream


  1. Preheat the oven to 220C.
  2. Tip the self-raising flour into a large bowl with the baking powder to combine.
  3. Add the diced butter, then rub in with your fingers until the mix looks like fine crumbs, then mix in the caster sugar.
  4. Make a well in the dry mixture, then add the milk and mix it speedily – it may seem pretty wet at first.
  5. Scatter some flour onto the work surface and tip the dough out.
  6. Knead the dough until it’s a bit smoother but not for more than 1 minute.
  7. Roll the dough very gently until it’s about 3 1/2 cm thickness then using a round cutter, punch out your holes and place them on a lined baking sheet.
  8. Using a pastry brush, paint the tops with a beaten egg, then bake for 10 mins until risen and golden on the top.
  9. Once baked, leave to cook and get started on preparing the fillings! Slice your bananas and leave them to the side.
  10. Once cooked, cut the scones in half and using a piping bag or a spoon, pipe your Tiptree Banoffee Spread onto the scones, then spoon your Roddas clotted cream and top with your sliced bananas.
Products you will need
  1. Banoffee Spread 210g
    Banoffee Spread 210g
    Out of stock
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