• Pre-heat oven to 400℉°. Line a baking sheet with parchment paper or Silpat.
• Chop pecans into small pieces and set aside.
• In a large bowl combine flour, baking powder, baking soda, salt, ground cinamon, light brown sugar, sugar. Whisk well.
• Add in diced butter and using a pastry cutter or fork, cut in the butter until it forms pea size pieces.
• Add pecans to flour mixture and mix in.
• In a separate bowl, mash bananas, then add in buttermilk, egg, vanilla extract and maple syrup.
• Pour the banana mixture into the flour mixture begin mixing then kneading the dough until blended.
• Place the dough on a lightly floured surface and shape into a circle approx. 8-inches round and 1-inch thick
• Using a large knife, make a cross cut into the dough. Then cut again so you have wedges. The dough will be sticky, you can dust the knife with flour or run under hot water after each slice. to help the knife not stick to the dough.
• Brush the top of each wedge with 1 Tbsp of milk.
• Bake 15-20 min or until a tester inserted in the center comes out clean.
• Cool the scones completely.

Make The Glaze

• In a bowl combine powdered sugar and milk. Drizzle over scones with a spoon. Let dry a few minutes.
• Drizzle with caramel sauce if using.