1/2cupheavy cream, plus 1 tablespoon for brushing the scones
1 1/2tablespoonsdark rum
1/3cuppecans, toasted and chopped, plus 12 pecan halves
1 or 2tablespoonscoarse sugar, such as turbinado or demerara
Preheat the oven to 425º with a rack positioned in the middle of the oven. Line a baking sheet with parchment paper.
In a large bowl, whisk together the the flours, sugar, baking powder and salt. Rub in the butter with your fingers until the mixture is the texture of coarse meal with some pea-sized butter chunks remaining. Toss in the chopped pecans.
Mash the banana in a one-cup measure. Add the rum, then enough cream to make 1 cup total liquid. Stir to combine.
Add the liquid to the flour mixture, folding gently until the mixture just starts to clump together.
Turn out onto a lightly floured surface and pat into a 3/4 - 1 inch high square. Cut into 12 bars.
Place the scones on the sheet pans, brush the tops with the cream and sprinkle with the sugar. Press a pecan half into the top of each.
Bake, rotating the scones once, until puffed and golden, 15-20 minutes. Cool.
The scones will keep in an airtight container for a few days, or you can freeze them, tightly wrapped, for up to a couple months.
Nutritional values are based on one of twelve scones.