# What You'll Need:
→ Scones
01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon ground cinnamon
06 - 1/2 cup cold unsalted butter, cubed
07 - 1 large ripe banana, mashed (about 1/2 cup)
08 - 1/3 cup heavy cream, plus extra for brushing
09 - 1 large egg
10 - 1 teaspoon vanilla extract
→ Cinnamon Streusel
11 - 1/3 cup all-purpose flour
12 - 1/4 cup brown sugar
13 - 1/2 teaspoon ground cinnamon
14 - 3 tablespoons unsalted butter, melted
15 - Pinch of salt
→ Vanilla Glaze
16 - 1/2 cup powdered sugar
17 - 1 to 2 tablespoons milk
18 - 1/2 teaspoon vanilla extract
# How to make it:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, salt, and ground cinnamon until evenly combined.
03 - Incorporate cold, cubed butter using a pastry blender or your fingertips until the mixture forms coarse, pea-sized crumbs.
04 - In a separate bowl, whisk together mashed banana, heavy cream, egg, and vanilla extract until fully blended.
05 - Pour the wet mixture into the bowl with the dry ingredients. Gently stir together, avoiding overmixing, until just combined.
06 - Turn dough out onto a lightly floured surface. Pat it into a disc approximately 7 inches in diameter and 1 inch thick. Cut into 8 equal wedges.
07 - Transfer wedges to the prepared baking sheet, spacing them apart for even baking.
08 - Mix all-purpose flour, brown sugar, ground cinnamon, melted butter, and a pinch of salt in a small bowl until crumbly. Distribute streusel evenly atop each scone.
09 - Lightly brush the tops of the scones with additional heavy cream for a golden finish.
10 - Bake in preheated oven for 20 to 22 minutes, or until the scones are golden brown and a toothpick inserted in the center comes out clean.
11 - Allow scones to cool completely on a wire rack.
12 - Whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth and pourable.
13 - Once fully cooled, drizzle scones with vanilla glaze. Serve warm or at room temperature.
