Buttermilk Banana Bread Scones

You know when you only have 1 extra banana that has gotten too ripe and it's not enough to make bread or muffins? I found the solution! The original recipe said to use  2/3 c. of banana but I only used 1 banana (about 1/2 c.) and it worked great! It also called for 3/4 c. of butter (gasp!) but I only used 5 T. and they baked up super soft and big and delicious. But you can use 3/4 c. if you want to...

Buttermilk Banana Bread Scones

3 c. flour
1/3 c. brown sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
pinch of salt
5 T.  cold butter
2/3 c. buttermilk
1 tsp. vanilla
1 ripe banana, mashed

 Heat oven to 425.
Combine dry ingredients in a bowl and whisk together.
Take the butter from the fridge and cut into small pieces. Add to the dry ingredients and use your fingers to rub and smash them all together. You should have some bigger little hunks of butter still.
Make a well in the center and add the wet ingredients. Mix together just until it forms a dough.
Place on a floured surface and form the dough into a ball (no kneading). Flatten the ball and cut into 8 wedges.
Place on a parchment lined baking sheet and cook for 10 or so minutes.

Makes 8 large scones

Adapted from TwiggStudios.com