Ingredients
2 1/2
cups Gold Medal™ all-purpose flour
1/3
cup packed brown sugar
2
teaspoons baking powder
1
teaspoon ground cinnamon
1/2
teaspoon salt
1/2
cup cold butter or margarine
3/4
cup chopped pecans, toasted
1/2
cup sour cream
1
cup mashed bananas (2 medium)
1/2
cup canned dulce de leche (caramelized sweetened condensed milk)
Preparation
Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
In large bowl, mix flour, brown sugar, baking powder, cinnamon and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in 1/2 cup of the pecans. Stir in sour cream and bananas until soft dough forms.
On lightly floured surface, knead dough lightly 5 times. On cookie sheet, press dough with floured hands to 8-inch round. Cut into 8 wedges, but do not separate.
Bake 25 to 30 minutes or until golden brown. Remove from cookie sheet to cooling rack; carefully separate wedges.
In small microwavable bowl, microwave dulce de leche on High 30 seconds or until pourable. Drizzle over scones. Sprinkle with remaining 1/4 cup pecans. Serve warm.
