These Banana Scones have a tender center, a crisp cinnamon sugar topping and will literally melt in your mouth. A great breakfast, snack or packed for lunch!
Preheat oven to 375°F and line a baking sheet with parchment paper.
In a large bowl, whisk together the all purpose flour, whole wheat flour, brown sugar, baking powder and cinnamon.
Using a pastry blender or your hands, cut the butter into the flour mixture until it resembles course crumbs.
In a medium bowl, whisk together the egg and vanilla extract. Stir in the bananas.
Add the banana mixture to the flour mix and gently stir until combined. Knead the dough a few times, right in the bowl, until the dough fully comes together, but be careful not to overwork the dough.
Place the dough on a flour surface and pat into an 8 inch circle. Using a sharp knife, dough cutter or pizza cutter, cut the dough into 8 even triangles.
Place the triangles 2 inches apart on prepared sheet pan.
Brush the top of the scones with milk using a pastry brush.
Stir together the sugar and cinnamon and liberally sprinkle it all over the top of the scones using it all.
Bake for 15-18 minutes until deep golden brown on top. Let cool on pan.