Instructions

• Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
• In a food processor, combine 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tablespoon baking powder, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt. Pulse briefly to mix.
• Add 1/4 cup cold unsalted butter, cubed, to the dry mixture. Pulse until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Transfer this mixture to a large mixing bowl.
• In a separate bowl, combine 1/2 cup mashed ripe banana, 1/4 cup milk, 1 teaspoon vanilla extract, and 1 lightly beaten egg. Stir until evenly combined.
• Pour the banana mixture into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined and a slightly sticky dough forms. Do not overmix.
• Turn the dough out onto a lightly floured surface. Gently knead 3–5 times to bring the dough together; add only enough flour to the surface to prevent sticking so the dough does not become dry.
• Pat the dough into an 8-inch (about 20 cm) circle about 1 inch thick. Using a sharp knife or bench scraper, cut the circle into 8 equal wedges. Separate the wedges slightly and transfer them to the prepared baking sheet, leaving space between each scone.
• Bake for 18–20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
• Let the scones cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before glazing.
• To make the maple glaze, sift 1 cup confectioners’ sugar into a medium bowl. Add 2 tablespoons real maple syrup and stir. If the glaze is too thick, add heavy cream 1 teaspoon at a time (up to 2 teaspoons) until you reach the desired drizzle consistency.
• Drizzle the maple glaze over the cooled scones and allow the glaze to set for a few minutes before serving.