Here’s the thing about scones. You can’t just go throwing in extra ingredients willy-nilly to create different flavors. You’ll throw off the proportions and end up with a dry and cakey mess. So in creating this new version of my favorite tea-time treat, I’ve carefully pureed a couple of very ripe bananas into the cream before mixing the dough, and then added extra layers of flavor by spicing up the glaze with nutmeg, cinnamon and cloves. And to top it off, the pecans have been toasted in a bit of butter, salt and brown sugar for amazing taste and texture.