Date and banana scones

1.Mash the banana (you should have ½-²/³ cup mashed banana). Sift flour, spice and sugar into a large bowl and make well in centre, add mashed banana and dates, stir in enough cream to make a soft dough. Turn dough onto floured surface and knead lightly into a smooth ball. Pat out dough with floured hands to a 2.5cm thickness. Cut dough into rounds with a 5cm cutter. Place scones, side by side, in lightly greased 20cm x 30cm lamington pan. Dust with a little extra flour and bake in a 220°C (200°C fan forced) preheated oven for 20 minutes until scones are evenly browned and sound hollow when tapped with fingertips. Serve buttered.