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In a small bowl, beat together the bananas and Greek yogurt.
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Then, add in brown sugar and egg.
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Beat until just combined. Set aside.
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In a large bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves.
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Add in cold butter and with your hands or a pastry cutter, work the flour and butter together unto no large pieces remain.
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Stir banana mixture into the flour mixture until just combined.
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Fold in the nuts.
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***Don’t overwork the dough***
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On a baking sheet, lay a piece of wax paper.
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Lightly dust with flour.
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Then roll out dough or press out with hands until you get a 10" disk about 1" thick.
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Lightly sprinkle the top with flour and another sheet of wax paper.
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Place in freezer for 30 minutes.
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Preheat the oven to 400 degrees F.
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Remove from freezer.
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Using a sharp knife, slice the dough into 8 equal pieces like a pizza.
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Remove from both sheets of wax paper and slide each piece out so they are no longer touching as they will grow when baking.
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Brush the top of each piece with heavy cream.
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Bake 20 to 30 minutes, until scones are a light golden brown.
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Remove from oven and let cool completely.
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Drizzle caramel sauce over scones.
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Slice scones open and top with softened butter and more caramel sauce.
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Best if served same day.