Preheat the oven to Gas 4, 180°C, fan 160°C. Line a muffin tray, with paper muffin cases.
Mix together the raisins, plain flour and baking powder together in a large mixing bowl. Stir in the bananas.
Crack the eggs into a jug and mix well and add to the rest of the mixture. Next add the olive oil and milk and combine together. Stir in the golden syrup or honey making sure to gently stir to combine. Spoon the mixture into the muffin cases.
Bake in the oven for around 15 minutes but if you have a fan oven I would check them at around 12 minutes. They should be medium hard to touch on top and a skewer should come out clean.
When they are ready take them out of the oven and turn out onto a wire rack for cooling. The scones are best eaten slightly warm but you can freeze them for the week and pop in the microwave at work or at home for 30 seconds from room temperature or 1 minute from frozen.
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