Butter A bit heavier than traditional scones, because of the whole-wheat flour. Preheat oven to 230ºC (230C). Lightly grease a large baking sheet. Sift self-rising flour and salt into a large bowl; stir in whole-wheat flour. With your fingers, rub in butter until mixture is crumbly. Make a well in center of mixture. Pour in half cup milk and the honey and mix well. Add bananas and mix with a fork to form a soft dough. Turn out onto a floured surface and knead lightly. Roll out with a floured rolling pin or pat dough with your hands to make a round about 2 cm thick. Cut in rounds with 5 cm fluted or plain cookie cutter. Place 1 to 4 cm apart on baking sheet; brush tops lightly with milk. Bake 10 to dozen minutes or until well risen and browned on bottom. Transfer to a wire rack and cool 5 minutes. Split and serve warm with butter. Makes about 16 scones.