2 c. all-purpose flour
1 c. plus 1/2 c. oatmeal
3 Tbls. natural cane sugar
1 Tbls. baking powder
1/2 tsp. salt
2 very ripe bananas
1 cup buttermilk
5 Tbls. butter
1 tsp. vanilla
1 egg, beaten
3/4 c. confectioners sugar
2-3 Tbls. milk
1/8 tsp. vanilla
Preheat oven to 4oo degrees F. Prepare a baking sheet by lining it with parchment paper.
Process one cup of the oatmeal in the food processor until it resembles flour. Mash the bananas.
In a large bowl, combine flour, processed oatmeal, sugar, baking powder and salt. Cut in the butter with a pastry blender or a fork until largest pieces of butter are the size of peas.
In a smaller bowl, combine the beaten egg, buttermilk, and vanilla. Add alternately with mashed bananas to the dry ingredients, mixing after each addition. Stir in additional 1/2 c. oatmeal.
Turn dough out onto floured surface and knead into a ball. Pat into a circle about 1 inch thick. Cut circle into eight equal triangles. Carefully transfer scones to the prepared baking sheet.
Bake for 20 minutes, until lightly browned. Remove scones to a wire cooling rack. Let cool for 15 minutes.
Whisk confectioners sugar, milk, and vanilla together. Drizzle over scones and immediately sprinkle with chopped walnuts.