Preheat the oven to 200°C.
Cook dates with bicarbonate of soda and water in a saucepan over low heat until a sticky sauce forms.
Sift the flour and baking powder into a bowl and stir in the sugar.
Rub the butter into the flour mixture then mix in the egg.
Gradually add milk while stirring until a smooth dough forms.
Thoroughly mix the date sauce into the dough.
Roll the dough to 2.5cm thickness on a floured surface and cut into 7.5cm rounds.
Bake the rounds on a greased tray for 8-10 minutes until golden, then cool on a wire rack.
Halve the scones and fill with a mixture of lemon curd and banana plus a dollop of clotted cream.