# Components:
→ 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
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Whisk flour, sugar, baking powder, salt, and cinnamon in a large bowl.
03 - Add cold butter and cut in using a pastry blender or fingertips until the mixture resembles coarse crumbs.
04 - Whisk mashed banana, heavy cream, egg, and vanilla extract together in a separate bowl.
05 - Pour wet ingredients into dry mixture and stir gently until just combined. Do not overmix.
06 - Turn dough onto a lightly floured surface. Pat into a 7-inch disc about 1-inch thick. Cut into 8 wedges and arrange on prepared baking sheet, spaced apart.
07 - In a small bowl, mix flour, brown sugar, cinnamon, melted butter, and pinch of salt until crumbly. Sprinkle streusel evenly over scones.
08 - Lightly brush tops of scones with extra heavy cream.
09 - Bake for 20 to 22 minutes, until golden brown and a toothpick inserted in the center comes out clean. Cool on a wire rack.
10 - Whisk powdered sugar, milk, and vanilla extract until smooth. Drizzle glaze over cooled scones.
11 - Serve scones warm or at room temperature.
