• Preheat your oven to 400*F and line a baking sheet with parchment paper.
• In a large mixing bowl, combine flour, brown sugar, cinnamon, baking powder, baking soda, and salt, and mix to distribute.
  2 Cups All-Purpose Flour, ⅓ Cup Light Brown Sugar, tightly packed, 2 teaspoon Ground Cinnamon, 2 teaspoon Baking Powder, ¼ teaspoon Baking Soda, ¼ teaspoon Kosher Salt
• Add the cold cubed non-dairy butter and use a pastry cutter or your hands to cut the butter into the dry ingredients until the mixture resembles a coarse meal. Then, add the mashed banana and vanilla extract and use your hands to mix until a dough forms. See note!
  8 tablespoon Non-Dairy Butter, cold, cut into ¼" pieces, ½ Cup Mashed Overripe Banana, 1 tablespoon Vanilla Extract
• Turn the dough onto a lightly floured surface and press it into a 6-inch circle. Then, use a sharp knife or a bench cutter to cut the circle into 8 triangles.
• Place the scones onto a parchment-lined baking sheet, leaving at least 2 ½ inches of space between each scone. Then, combine the granulated sugar and cinnamon in a small bowl and sprinkle it over the tops of the scones.
  1 tablespoon Granulated Sugar, ¼ teaspoon Ground Cinnamon
• Bake the scones in a 400*F oven for 16-20 minutes or until the scones are golden brown all the way across the bottoms. Allow the scones to cool for 10 mintues before glazing.

Make the Glaze

• In a medium bowl, combine powdered sugar, non-dairy milk, and vanilla extract. Whisk until completely smooth.
  1 Cup Powdered Sugar, sifted, 2 tablespoon Non-Dairy Milk, ½ teaspoon Vanilla Extract
• Drizzle the glaze over the scones using a spoon and allow it to set for 10 minuntes. Then, enjoy!