Brown Butter Banana Bread Scones

Preheat oven to 350ºF.

In the bowl for your stand mixer, sift together dry ingredients. Add cold, cubed butter and, with your paddle attachment, run machine on medium-low until flour resembles sand.

In a bowl, mash together bananas, vanilla and buttermilk until fairly smooth.

Add walnuts to flour mixture, then pour in the wet mixture. Mix on low until dough comes together.

On a floured work surface, turn dough 8-10 times into a ball and flatten into a disk about ½ inch thick. Cut into 8 equal triangles.

Place triangles on a parchment-paper-lined baking tray and bake, at the center of the oven, for 18–20 minutes, until golden brown. Allow to cool completely before icing.

For the icing:
Place butter in a small saucepan over medium heat, swirling the pan every so often until it begins to bubble. At this point, constantly swirl the pan until the bubbling subsides and the butter settles. When the butter has turned golden brown and gives off a nutty aroma, immediately remove it from heat and pour in to a clean bowl.

Add icing sugar, vanilla and milk. Mix well, adding more milk if needed until icing reaches desired consistency.

Ice each scone and top with a walnut half, if desired.