½teaspoonVanilla pasteor vanilla extract if you don't have the vanilla paste.
Cinnamon Banana Scones
In a large bowl, sift together flour, salt, baking powder, baking soda, cinnamon, nutmeg, and brown sugar. Give it a good whisk and set aside.
In a small bowl, mash the ripe bananas with a potato masher or a fork. Add in the heavy cream, vanilla, and egg and whisk until the egg is thoroughly combined. Set aside
Take the cold butter, and cut it into small cubes. Add the butter into the dry ingredients bowl. Use a pastry cutter to mash the butter into the flour. This will take a few minutes. The butter should be the size of a pea. You can also use your hands to shred the butter, it just takes a bit longer.
Pour the wet ingredients into the butter/dry ingredient bowl. Use a rubber spatula and fold the wet into the dry. Only do this until everything is combined. Be very gentle because overworking the dough will make it dry and tough. This should take only 30 seconds to combine it all.
Prepare a cookie sheet with a silicone baking sheet. You can also use parchment paper and dust it with a little bit of flour. Pour the dough onto the cookie sheet. Mold it with your hands into a 7 inch diameter circle. It should be very thick. Place in the freezer for 20 minutes.
Use a sharp knife to cut the scones into equal 8 triangles. Place back in the freezer for 10 minutes. The dough will still be a little wet. Preheat the oven to 375F
Pull the triangles apart and spread them out on the cookie sheet. There should be at least an inch between the scones. Use a pastry brush and brush the heavy cream on top of the scones. The heavy cream should only be on top of the scones and not drip down. Generously sprinkle sugar on top of the cream.
Bake for 20-25 minutes. To prevent too much browning on the bottom, place an empty cookie sheet on the bottom rack of the oven. The scones are finished baking when the edges are golden brown. Let them cool for 20 minutes on the cookie sheet before preparing the glaze.
Cinnamon Cream Cheese Glaze
In a small bowl, use a hand mixer and beat the cream cheese on medium-high for 1 minute. There should be no chunks of cream cheese. Add in the powdered sugar and beat on high for 1-2 minutes until everything is combined and smooth.
Add in the milk, vanilla paste, and cinnamon. Mix on medium until everything is smooth and combined. This glaze will be on the thick side, if you want a thinner glaze add an extra ½ tablespoon of milk.
Use a piping bag and cut off a tiny bit of the tip off. Pipe the glaze onto the scones. Be generous with the glaze! Store the scones covered at room temperature.
Flour- make sure the flour is spooned and leveled. Too much flour will make the scones dry.