Banana Bread Scones and My Identity Crisis

 

1. Mash the bananas and if needed add enough milk to make one cup. Stir in the milk, yogurt and vanilla extract.
2. In a large bowl whisk the flour, sugar, baking powder, salt, and cinnamon together. Cut the butter into pieces and cut it into the dry ingredients using a fork, pastry cutter, or your finger tips until there are no pieces of butter larger than a pea.
3. Add the banana mixture to the flour and stir just enough to incorporate all of the flour. Fold in the walnuts, if using.
4. Line a dinner plate with a piece of parchment or wax paper and turn the dough out on top. Pat it into a disk about 1-inch thick and cover with another piece of wax paper. Put in freezer for 30 minutes.
5. Preheat the oven to 400°F. Line a large baking sheet with parchment. Peel off the top layer of parchment paper and invert the scones onto the baking sheet, peeling off the second layer of parchment paper.
6. Slice the scones into eight wedges and pull them apart a little to give them some room to expand. Bake for 25-30 minutes, until the scones are firm to the touch and golden-brown around the edges.
7. Cool completely and cut apart any scones that baked together.
8. To make the glaze, melt the butter and the milk in the microwave for 30 seconds. Add the brown sugar and vanilla, and stir until the sugar has melted (heat for an additional 30 seconds in the microwave if necessary). Whisk in the confectioner's sugar, starting with 1/4 cup and adding more as needed to make a thick glaze.
9. Glaze the scones and sprinkle the top with raw sugar if desired. Store tightly covered in a cool place up to 4 days.