To a large mixing bowl, add your flour, oats, brown sugar, baking powder, cinnamon, and salt and whisk together till well combined.

To the same bowl, add your butter and stir until each piece of butter is covered entirely by the dry ingredients.

To a small mixing bowl, add your banana, milk, and egg and whisk together till combined. Pour into your large mixing bowl and stir together until you have a shaggy dough (it will still be a little crumbly).

Prepare a baking sheet with parchment paper on top.

Dump your scone dough onto your parchment paper and work the dough lightly till you can form a smooth disc shape (about 1-1 1/2 inches tall).

Use a large, sharp knife and cut the disc into 6-8 scones. Use a spatula and gently move the scones 1-2 inches apart on the pan. Place in the freezer.

Preheat your oven to 400.

When your oven has preheated, remove the scones from your freezer and bake them in the oven for 18-20 minutes (or till the top is fairly solid and a toothpick inserted comes out clean). Let cool a bit before drizzling the glaze on top.

To a small bowl, add your powdered sugar and milk and whisk together till you have a smooth drizzle. Add 1 teaspoon more of milk at a time, as needed.

Drizzle across the tops of your scones.

Devour!