# 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 - 1–2 tablespoons milk
18 - 1/2 teaspoon vanilla extract
# Directions:
01 - Preheat oven to 400°F. 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.
03 - Add cold, cubed unsalted butter to the dry mixture. Cut in using a pastry blender or fingertips until coarse crumbs form.
04 - In a separate bowl, whisk together mashed banana, heavy cream, egg, and vanilla extract until smooth.
05 - Pour wet mixture into dry ingredients. Stir gently until just combined, avoiding overmixing.
06 - Turn dough onto a lightly floured surface. Pat into a 7-inch round disc, approximately 1 inch thick. Cut into 8 wedges.
07 - Place scone wedges onto prepared baking sheet, ensuring spaces between each portion.
08 - In a small bowl, mix together all-purpose flour, brown sugar, ground cinnamon, melted butter, and salt until crumbly.
09 - Sprinkle streusel evenly over the scones. Brush tops lightly with extra heavy cream.
10 - Bake for 20–22 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Cool scones on a wire rack.
11 - Whisk together powdered sugar, milk, and vanilla extract until smooth and pourable.
12 - Drizzle glaze over cooled scones. Serve warm or at room temperature.
