Bananas Foster Scones

Bananas Foster are a decedent New Orleans dessert, so I figured they'd made the perfect scones for my mardi gras party.  The recipe below was inspired by this post  on peanut butter and Julie, with my own modifications, of course.

Bananas Foster Scones

1/4 cup brown sugar
1 large banana, quartered (make sure banana is very ripe with lots of brown spots on the peel)
1/4 cup spiced rum (or brandy)
2 1/2 cups flour
1/2 cup sugar
2 tsp baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 stick cold butter, cut into pieces
3/4 cup buttermilk

Heavy whipping cream for brushing
Turbinado sugar for sprinkling

Prepare the bananas:  Place the brown sugar in a large skillet over medium-high heat.  Add the bananas, cut side down, and cook for 2-3 minutes without stirring, until the sugar starts to dissolve.  Add the rum and cook for several minutes more, stirring occasionally, until the sugar has dissolved and the mixture thickens.  Remove the mixture from the heat and allow it to cool slightly.  Chop the banana and set aside.

Preheat the oven to 400F degrees.  Whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.  Cut in butter until the mixture resembles coarse meal. 
Transfer the mixture to a large bowl and add the reserved bananas; toss to mix.  Add buttermilk and mix until just combined and the dough begins to stick together.
Spoon mixture onto baking sheet lined with parchment paper to desired size.
Brush each scone with the cream and sprinkle with turbinado sugar.  The scones I made (which are on the small to medium size) took 18 minutes.