In a small bowl, beat together the bananas and Greek yogurt.

Then, add in brown sugar and egg.

Beat until just combined. Set aside.

In a large bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves.

Add in cold butter and with your hands or a pastry cutter, work the flour and butter together unto no large pieces remain.

Stir banana mixture into the flour mixture until just combined.

Fold in the nuts.

***Don’t overwork the dough***

On a baking sheet, lay a piece of wax paper.

Lightly dust with flour.

Then roll out dough or press out with hands until you get a 10" disk about 1" thick.

Lightly sprinkle the top with flour and another sheet of wax paper.

Place in freezer for 30 minutes.

Preheat the oven to 400 degrees F.

Remove from freezer.

Using a sharp knife, slice the dough into 8 equal pieces like a pizza.

Remove from both sheets of wax paper and slide each piece out so they are no longer touching as they will grow when baking.

Brush the top of each piece with heavy cream.

Bake 20 to 30 minutes, until scones are a light golden brown.

Remove from oven and let cool completely.

Drizzle caramel sauce over scones.

Slice scones open and top with softened butter and more caramel sauce.

Best if served same day.