1

Preheat the oven to 220°C. Grease a large baking sheet.

2

Stir the dry ingredients together in a large bowl.

3

With a pastry knife, cut in the cold butter until the mixture looks like coarse crumbs.

4

Mash the bananas and stir in the buttermilk.

5

Add the banana mixture to the dry ingredients and stir with a spatula until partially combined and then turn out onto the counter. Knead until the dough just holds together. (Over mixing will make the scones tough.)

6

Pat the dough into a 2cm thick circle. Cut the circle into wedges and place on the prepared cooking sheet leaving 2cm between the scones to allow for expansion.

7

Bake for 13 minutes or until the scones begin to brown.

For the Honey Butter:

1

In a medium mixing bowl, combine butter, honey and cream cheese. Whip with an electric mixer until light and fluffy. Store in the refrigerator

Serving size: 1/8 of a recipe (129 grams).

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

Nutrition information calculated from recipe ingredients.