Oatmeal Banana Walnut Scones

Scones:

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

Glaze:

3/4 c. confectioners sugar

2-3 Tbls. milk

1/8 tsp. vanilla

chopped walnuts

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.