Chocolate Drop Scones with Banana Mash-Up & Fruit Confetti

Method

First, make the drop scone batter. Sift the flour, baking powder, sugar and cocoa powder into a large bowl. Make a well in the centre and crack in the egg. Beat the egg, while drawing in the flour. Gradually add the milk, a little at a time, slowing mixing the ingredients to form a smooth batter. Stir in the orange zest until combined.

Meanwhile, make the mash-up. Mash the bananas in a bowl with a fork, then add the chocolate and mix well. Add a grating of nutmeg, and an optional splash of rum for the adults, and mix again. Set aside.

Set a frying pan over a medium heat and spoon in a little melted butter. Add the drop scone batter to the pan 1 tablespoon at a time. Leave plenty of space between each scone, so that they don’t join up. Cook until a few bubbles appear on the surface, then flip and cook for 1 minute on the other side. Add more melted butter to the pan between batches, ensuring it covers the surface fully before cooking the next batch.

To serve, stack two or three drop scones on a serving plate with a spoonful of mash-up between each layer. Finish by scattering the diced tropical fruits over the plate like confetti, dust lightly with cocoa powder and scatter over a few chocolate shavings.