Date, walnut and banana scones

Preheat oven to very hot, 220°C. Lightly grease a scone tray. Sift flour into a large bowl. Add butter. Rub in lightly, using fingertips. Stir in dates, walnuts, sugar and banana.

Make a well in the centre. Pour in combined milk and egg all at once, reserving about 1 tablespoon. Using a butter knife, mix quickly to a soft, sticky dough. Do not over-mix.

Turn onto a lightly floured surface. Knead lightly. Press or roll out to form a round about 2cm thick. Cut into triangles.

Place close together on tray. Brush with reserved liquid. Bake for 10-12 minutes, or until scones sound hollow when tapped. Cool on a wire rack.