Banana-Nut Scones

1. Preheat the oven to 400 degrees F (200 degrees C). Grease a cookie sheet.

2. Place bananas in a large bowl; beat with an electric mixer until mashed. Add brown sugar, yogurt, egg, and vanilla, beating until smooth. Add cinnamon, baking powder, and salt, beating to combine. Add flour, 1 cup at a time, beating just until combined after each addition. Do not overmix.

3. Grate chilled butter into batter using a cheese grater. Beat to combine. Fold in walnuts using a rubber spatula. Drop batter by generous 1/4 cupfuls onto the prepared cookie sheet.

4. Bake in the preheated oven until edges and tops of scones are golden and a toothpick inserted in the center of a scone comes out with only crumbs, 17 to 20 minutes.

5. When scones have a few minutes left in the oven, combine maple syrup and butter for glaze in a small saucepan over medium heat. Cook until butter melts completely; do not boil. Remove from heat. Add just enough confectioners' sugar, whisking in a small amount at a time, to reach desired consistency for glaze.

6. Drizzle glaze over scones using a spoon or whisk.

Cook's Notes:

You can substitute sour cream for the Greek yogurt and biscuit mix for the flour and leavening agents. Also try freezing the butter for easy grating.

It's easier to eyeball the amount of batter for each scone rather than measuring every single one. The batter will be wet and sticky.

Top scones with extra walnuts or a sprinkle of sugar before baking, if desired.