Roasted Banana Bread Scones
adapted from thekitchn.com 
for the scones
3 ripe (yellow) bananas
2 – 4 tablespoons milk
1/2 cup yogurt (regular or Greek)
2 1/2 cups flour
2 tablespoons white sugar
2 tablespoons brown sugar
2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
4 tablespoons unsalted butter, cut into small cubes
1/4 cup walnuts, chopped (optional)
for the glaze
1 tablespoons salted butter
2 tablespoons milk, whole or 2%
1/4 cup packed brown sugar
1/2 teaspoon vanilla extract
1/4-1/2 cup confectioner’s sugar
Preheat oven to 350°F. Place the unpeeled bananas on a lined, rimmed baking sheet and bake for 15 minutes. The banana skins will be very dark brown/black. Remove from oven and cool.
While the bananas cool, whisk together the flour, sugars, baking powder, cinnamon and salt. Cut the butter into the flour mixture using your fingers, a fork, or a pastry cutter until the butter pieces are no larger than a pea.
Peel and mash the bananas. You should have about one cup — mix in milk, if necessary, to bring the measure up to one cup. Stir in the yogurt.
Add the banana mixture to the flour and stir until just incorporated. Fold in the nuts, if using. This makes a lovely, shaggy wet dough.
Line a dinner plate with wax paper and turn out the dough on top. Pat into a 1″ thick disk. Top with another piece of wax paper and freeze for about 30 minutes. Meanwhile, heat the oven to 400°F.
Remove top sheet of wax paper and invert the dough onto a parchment lined baking sheet. Remove the other sheet of wax paper and slice the dough into 6 or 8 wedges, pulling the pieces apart slightly. Bake for 30-35 minutes or until the tops are golden brown. Remove from the oven and let cool.
Prepare the glaze: heat the butter and the milk in the microwave for 30 seconds on high. Stir in the brown sugar and vanilla until the sugar is melted. Whisk in the confectioners’ sugar, starting with 1/4 cup. Add more for a thicker glaze.
When the scones have cooled, drizzle the glaze on top and serve.