2 1/2 cups cake flour
1/3 cup brown sugar
2 ripe bananas
1 tsp baking powder
1/4 tsp baking soda
1/2 cup cold butter
1/4 cup sour cream
2 tsp vanilla
1 egg
1 tsp cinnamon
1 cup powdered sugar
2 tbsp milk
Toasted pecans, chopped (optional)

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• Preheat oven to 400° 
 

• In a large bowl, combine flour, baking soda, and baking powder

•  Cut cold butter into cubes and add to bowl using your hands or a pastry cutter until it is well blended but has chunks of the butter throughout

• In another separate bowl, combine mashed bananas, brown sugar, and cinnamon

• In a small bowl, whisk together sour cream, egg, and 1 tsp vanilla

• Add sour cream mixture and banana mixture to the dough. Gently stir until combined, being careful not to over mix

• Place dough onto lightly floured surface, making a thick, round disk (as shown in second photo). Cut into 8 triangles & place on baking sheet ~an inch apart. Bake for ~17 min. or until edges are a golden brown

• While scones are cooling, whisk together powdered sugar, milk, and 1 tsp vanilla. Once scones are completely cooled, drizzle glaze over scones & top with toasted chopped pecans