Wholewheat Banana Nut Scones with Maple Glaze

The day I made these, I woke up having the need to bake. No, not a want. A need. I have days like that, where I'll wake up and can't think about anything other than a certain recipe, knowing that I'll get nothing done until I make it. It's kinda weird, but hey, life happens. So I made these before doing school… Priorities, people. 

I've had this recipe floating around in my mind for a couple days and have been wanting to make them ever since. Boy, did the work pay off! I figured I'd get all fancy and traditional on you today and use a round cookie cutter instead of cutting them into triangles. I realize they kinda look more cookies, but oh well. They tasted fabulous and that's all I care about! 

Bananas and maple may sound like a bit of an odd combination at first, I know. But seriously, they could not have gone together any better! The flavors meld together so wonderfully, all packed together in a cute little scone, perfect for tea, breakfast, or brunch. They tasted so homey and comforting. Perfect for a rainy day :) 

Wholewheat Banana Nut Scones with Maple Glaze

3 1/2 c. wholewheat flour

1/3 c. granulated sugar

1 tsp. baking powder

1/2 c. butter, softened

1 large egg

1/2 c. sour cream

2 large bananas, mashed {I didn't mash them up too much so there's be some texture left.}

3/4 c. walnuts, chopped

Glaze: 

1/3 c. maple syrup

1/4 c. milk

3 1/2 c. powdered sugar

Preheat oven to 400ºF. In a large bowl, combine the flour, sugar, and baking powder. In a separate bowl, cream the butter, egg, sour cream, and bananas and pour into the flour mixture. Fold in the chopped walnuts. On a floured surface, roll dough into a 1/4 in. thick rectangle. Feel free to roll them a little thicker if you'd like. Using a biscuit cutter, cut about 20 circles. Place on a greased cookie sheet and bake for about 15-20 minutes. Let cool before drizzling with maple glaze.