BANANA CREAM SCONES

(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 an originally Australian recipe which I converted from metric. I've changed the ingredients and method a bit, enough to call it my own. I've 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 sugar

1 teaspoon baking powder

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon cloves

1/2 cup butter, chilled and diced

2/3 cup heavy cream

2 ripe bananas

3 tablespoons butter, melted

1 teaspoon cinnamon

1 cup 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 the 1 teaspoon cinnamon and 1 cup sugar combined. Place scones at least 2 inches apart on non-stick baking sheet. Bake in center of oven for about 13-15 minutes or until bottoms are nicely browned. Serve warm with butter or jam.

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