Cut 1/3 of the plantain and set aside
With the skin on, score the other 2/3 plantain. Wrap it in a wet paper towel and microwave for 4-6 minutes until the centre of the plantain is an even yellow colour.
Allow the plantain to cool to room temperature and move on to the other portion of the plantain
Peel the 1/3 plantain that was set aside, cut into little cubes. Add to small pan with the melted butter set over medium heat and fry till golden brown on all sides. Add the brown sugar and mix until all pieces are coated. Cook at low until the sugar has melted
Remove the seeds of the steamed plantain and mash with a potato masher
In a large mixing bowl, combine the dry ingredients -- self rising flour, salt, sugar, and baking powder -- and mix well.
Massage in the butter
Add the mashed plantain, spices (cloves and nutmeg) and caramelized plantain and combine until you get one cohesive mass
If the dough is extra shaggy with dry bits, add the 1-2 tablespoons of cold milk until you get a cohesive dough.
Roll out the dough until the dough is about 1 inch/2.5 cm thick and cut into 2 inch/5 centimetre wide scones
Mix the egg wash mixture and brush on the scones. Bake at 400 degrees for 20 minutes
Serve the scones warm with butter