Banana Cream Scones

(Shared recipe submitted by Gloria.)

Makes about 10 scones

Gloria writes: "I made these today for the third time and I can't keep my hands off them! This is originally an Australian recipe which I converted from metric. I have changed the ingredients and method a bit, enough to call it my own. I have added more riser, a little extra butter and cream instead of milk, making them outrageously rich."

Ingredients

• 2-3/4 cups self-rising flour
• Pinch of salt
• 1/4 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 cup butter, chilled and diced
• 2/3 cup heavy cream
• 2 ripe bananas
• 3 tablespoons butter, melted
• 1 teaspoon ground cinnamon combined with 1 cup granulated sugar

Preheat oven to 375° F. Mix self-rising flour and next six ingredients in a bowl. Add diced butter and cut in with a pastry blender until mixture resembles fine breadcrumbs. Mash bananas and add heavy cream. Mix well. Combine this mixture with the flour mixture thoroughly to make a soft dough, but do not overmix. If the dough is sticky, add a little more self-rising flour. If it is dry, add a little more cream. Knead briefly on lightly floured surface, making the dough 1/2-inch thick. Cut into rounds using a 3-1/2 inch cutter. Brush tops with melted butter and sprinkle generously with combined cinnamon and sugar. Place scones at least 2 inches apart on non-stick baking sheet. Bake in center of oven for about 13 to 15 minutes or until bottoms are nicely browned. Serve warm with butter or jam.

Disclaimer: This recipe was submitted by a contributor and has not been tested by TerisKitchen.com.