2 ¾ cups self-raising flour

pinch of salt

¼ cup sugar

1 tsp baking powder

½ tsp cinnamon

½ tsp nutmeg

½ tsp ground cloves

½ cup butter, chilled and diced

2/3 cup double cream

2 ripe bananas

3 Tbs butter, melted

1 tsp cinnamon

1 cup sugar

1

Preheat oven to 190°C. Mix self-rising flour and next six ingredients in a bowl.

2

Add diced butter and cut in with a pastry blender until mixture resembles fine breadcrumbs.

3

Mash bananas and add double cream. Mix well.

4

Combine this mixture with the flour mixture thoroughly to make a soft dough, but do not over mix. If the dough is sticky, add a little more self-rising flour. If it is dry, add a little more cream.

5

Knead briefly on lightly floured surface, making the dough 1cm thick. Cut into rounds using a 9cm cutter. Brush tops with melted butter and sprinkle generously with the 1 teaspoon cinnamon and 1 cup sugar combined.

6

Place scones at least 5cm apart on non-stick baking sheet. Bake in centre of oven for about 13-15 minutes or until bottoms are nicely browned. Serve warm with butter or jam.

Serving size: 1/10 of a recipe (130 grams).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.