Pecan-Banana Bread Scones

Toasted pecans lend rich flavor to these banana bread scones. A caramel drizzle adds a sweet finishing touch.

Ingredients

1

Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
2

In large bowl, mix flour, brown sugar, baking powder, cinnamon and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in 1/2 cup of the pecans. Stir in sour cream and bananas until soft dough forms.
3

On lightly floured surface, knead dough lightly 5 times. On cookie sheet, press dough with floured hands to 8-inch round. Cut into 8 wedges, but do not separate.
4

Bake 25 to 30 minutes or until golden brown. Remove from cookie sheet to cooling rack; carefully separate wedges.
5

In small microwavable bowl, microwave dulce de leche on High 30 seconds or until pourable. Drizzle over scones. Sprinkle with remaining 1/4 cup pecans. Serve warm.

Ingredient Tip: Stirring mashed bananas into the batter gives these scones a texture akin to banana nut bread. They require a slightly longer baking time than most scones.