Banana Chocolate Scones

Place a rack into the center of the oven and preheat to 400 degrees F.
In a large mixing bowl, whisk together the flour, baking powder, cinnamon, salt, and nutmeg.
Cut butter into smaller pieces and with a pastry cutter, cut butter into the flour mixture until it resembles coarse meal.
In a small mixing bowl, whisk the egg.
Add the honey, buttermilk and bananas and mix.
Pour the mixture into the dry ingredients along with the mini chocolate chips, and stir until it just comes together. Then, using a rubber spatula, gently knead, folding the dough together about 8 times.
Divide the dough in half and pat each into a circle approximately 5 inches in diameter on a lightly floured piece of parchment. Cut the dough into 6 wedges and transfer the sheet of parchment with the dough to a baking sheet. Cutting it before baking allows for easy separation, but keeping the wedges together during baking allowed for the scones to be bit more moist than is typical.
Bake for 20 to 25 minutes or until tops are lightly golden and firm. Transfer to a wire rack to cool completely.