Banana Scones

1. Lay a silicone baking mat on a large baking sheet. If you don’t have a silicone mat, use parchment paper and lightly dust the surface with flour. Set aside.
2. In a large bowl, whisk together the flour, 1/4 cup brown sugar, baking powder, baking soda, cinnamon, and salt.
3. In a separate bowl or large measuring glass, combine the egg, mashed banana, 3/4 cup cream, and vanilla. Mix until smooth and set aside.
4. To the dry ingredients, add in the cold and cubed butter and use your fingers to work it into the dry ingredients. Work at it for a couple minutes, until you’re left with pea sized lumps of butter throughout.
5. Pour in the banana cream mixture and use a rubber spatula to fold the dough together. It should turn pretty shaggy and dense. Don’t over mix, just try to incorporate as much of the dry ingredients as you can. If some of the flour is still separated at the bottom of the bowl, that’s OK.
6. Take half of the dough (scooping up any dry bits as well) and press it into a 7″ round disk onto the baking sheet. Lay your sliced bananas in an even layer, leaving a small gap around the edge, and crumble the extra 2 tablespoons of brown sugar over top (see photo in post for reference).
7. Scoop the other half of the dough on top and press it even. Alternate between patting it down and pushing in the sides until it’s about an inch thick and 7″ wide (see photo in post for reference).
8. Place the pan in the freezer for 20 minutes and preheat the oven to 375F.
9. After the 20 minutes, the dough should be pretty firm. Slice the disk into 8 wedges and space them about an inch apart form each other. They might be a little sticky on the bottom, but try your best to use a knife or spatula to pry them loose. If they’re really sticking, pop them back in the freezer for 10 more minutes.
10. Brush the tops with some cream or milk and sprinkle with raw sugar. You could also use regular sugar if you don’t have raw sugar on hand, or omit it completely. 
11. Bake for 20-25 minutes or until golden brown on top. They’re grow quite a bit so they might touch each other. This is totally fine as it keeps the scones from sliding off of the banana layer.
12. Allow the scones to cool for 15-20 minutes while you make the icing.

Cinnamon Maple Icing

1. Whisk together the powdered sugar and cinnamon.
2. Whisk in the maple syrup and if it’s still too thick, mix in the milk or water to thin it out. When you lift out the whisk, it should run off in an even stream.
3. Slice the scones apart from each other and transfer to a cooling rack. Drizzle with the icing and dig in!