I made a half recipe for 6 lovely scones. The pecans I added into the dough instead of putting them just on top for personal preference and used Splenda Brown for the sugar. The single thing I would do differently is to double the banana or use really big ones. With just one in the half amount the banana flavor just didn't come through all that well. That said I realize that we're nor making banana bread with this recipe but more banana flavor would have been nice. The recipe works beautifully and bakes up with nice crust and a light texture inside. I loved them for breakfast very warm from the oven with Hawaiian Coffee this morning.
Very good scones which we enjoyed. Instead of the rum extrct we used vanilla and skipped the pecans. Thanks for sharing!