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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."


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 13-15 minutes or until bottoms are nicely browned. Serve warm with butter or jam.

Additional recipes submitted by Gloria:
Disclaimer: This recipe was submitted by a visitor and has not been tested by Teri's Kitchen.