Combine the flour, sugar, baking powder, salt, cinnamon and chocolate chips in a large bowl. Whisk together so all ingredients are combined.

Mash the bananas in a large measuring cup. You want the bananas to reach 1 cup. If there isn't enough mashed banana to reach 1 cup, add one tablespoon of milk at a time - until you reach 1 cup.

Stir the sour cream into the mashed banana mixture.

Add the banana mixture to the dry ingredients and stir to all the ingredients are incorporated. You don't want to over stir the dough, or you will have tough scones.

Once the dough comes together, turn the ball of dough out and onto a parchment paper lined baking sheet. Shape into a large disc, about ¾" thick. Pop the dough into the fridge for about 15-20 minutes to allow the dough to firm up.

Preheat the oven to 400°F.

Remove the dough from the oven and slice into 8 wedges. Pull the wedges apart on the baking sheet. Make an egg wash, by whisking together the egg and water. Brush the egg wash over each scone and sprinkle with a little granulated sugar.

Bake the scones in the oven from 25-30 minutes, until they are golden. Set on a rack to cool. When the scones have cooled you can dust them with icing sugar - or eat them without the icing sugar.

Enjoy with your afternoon tea.