1. Preheat oven to 450°.
2. In a medium mixing bowl, sift together first 5 ingredients (through cream of tartar).
3. Using a food processor or pastry cutter, cut butter into dry ingredients until butter is in pea-size pieces; stir in sautéed bananas, walnuts and chocolate.
4. In a small dish, whisk egg with 2 tbsp. cream and vanilla, if using; pour egg mixture into dry ingredients.
5. Using a fork, stir remaining cream into dough a little at a time as needed until dough is uniformly moist and soft but not sticky (there will be lumps).
6. Move dough to a large sheet of waxed paper; using a second sheet of waxed paper (not your hands), pat dough into a rough square shape about 9" wide, taking care not to overwork the dough (sprinkle a bit of flour on the waxed paper if dough is very sticky).
7. Brush dough with a little bit of cream to moisten; sprinkle with turbinado sugar.
8. Using a sharp knife or bench scraper, cut dough into 9 squares. Place 1 ½" apart on a parchment-lined baking sheet; bake in preheated oven until golden-brown (10-12 min.).
9. Remove from oven; transfer to a wire rack to cool
10. Serve with Velvet Bees Honey Butter for breakfast or with ice cream and chocolate sauce for dessert.

SAUTÉED BANANAS: In a small nonstick skillet, combine 2 peeled, chopped bananas with 1 tbsp. Kowalski’s Unsalted Butter and 1 tbsp. dark brown sugar; sauté over medium heat until slightly caramelized and bananas are tender but not mushy (2-4 min.). Stir in almond extract. Cool to room temperature before use.

Tasty Tips:

• For wedge-shaped scones, pat dough into a 9" circle and cut into 8 wedges.
• A biscuit cutter of any shape or size can also be used to shape your scones, rerolling scraps very lightly.