Make these breakfast banana bread scones ahead of time and simply reheat them when you wake up in the morning.
This recipe is courtesy of The Kitchn.
Combine the bananas with enough milk to take the combined measurement up to 1 cup. Stir in the yogurt.
In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon. Work the butter into this mixture using a fork or your fingertips, until all the pieces of butter are smaller than a pea.
Pour the banana-yogurt mix into the flour and stir just enough so that all the flour is incorporated. Fold in the walnuts.
Line a dinner plate with a piece of wax paper, and turn the dough out on to it. Pat the dough into a 1-inch thick disk, and cover with another piece of wax paper. Freeze the dough for 30 minutes.
Preheat the oven to 400 degrees F.
Peel off the top layer of wax paper and invert the dough onto a parchment-lined baking sheet. Peel off the second layer of wax paper. Slice the scones into 8 wedges, and pull them apart a little to give them room to expand.
Bake for 25-30 minutes until firm to the touch and golden brown on the edges. Cool completely and cut apart any scones that have joined together.