Applesauce/Banana Nut Scones

Step 1: Mash the banana and add enough applesauce to make one cup. Stir in the milk, sour cream and vanilla extract.

Step 2: In a large bowl whisk the flour, sugar, baking powder, salt, and cinnamon together. Cut the butter into pieces and cut it into the dry ingredients using a fork, pastry cutter, or your finger tips until there are no pieces of butter larger than a pea. Stir in the walnuts.

Step 3: Add the banana/applesauce mixture to the flour and stir just enough to incorporate all of the flour - don't over mix or they will be rubbery.

Step 4: Line a dinner plate with a piece of parchment paper, sprinkle well with flour and turn the dough out on top. Pat it into a disk about 1-inch thick, sprinkle with flour and cover with another piece of parchment paper. Put in freezer for 30 minutes.

Step 5: Preheat the oven to 400°F. Line a large baking sheet with parchment. Peel off the top layer of parchment paper and invert the scones onto the baking sheet, peeling off the second layer of parchment paper.

Step 6: Slice the scones into eight wedges. Bake for 25-30 minutes, until the scones are firm to the touch, a toothpick inserted comes out clean, and golden-brown around the edges.

Step 7: Cool completely and cut apart any scones that baked together.

Step 8: To make the glaze, whisk together the powdered sugar and cinnamon. Then whisk in milk till it's just thin enough to drizzle over top of scones.