1. Preheat the oven to 375°F (190°C). Line a baking sheet with baking parchment and place the pecans on it. Bake for 4-5 minutes until lightly toasted and fragrant. Take out of the oven and let cool down, then chop coarsely. Keep the oven running.

 

2. Mash the banana and mix with the heavy cream, egg, rum, and vanilla extract in a small bowl. Mix the flour, brown sugar, baking powder, and salt in a large bowl until well combined. Add the cold butter in pieces and cut with a pastry blender* (or knife) into small pieces until the whole mixture looks like coarse meal with some larger pieces. Add the chopped toasted pecans and chocolate and mix in. Add the banana-cream-mixture to the bowl and mix with a fork until just combined – you still want to see some dry flour in some spots but not flour that is not incorporated on the bottom of the bowl. Transfer the mix to a floured surface, sprinkle with some flour and shape into a 6 inches (15cm) disc. Use a pizza roller or sharp knife to cut the disc into 8 equal slices (like a pizza). Place those slices with some space in between on the prepared baking sheet. This might all look and feel a bit messy, but that’s how it is. Re-shape the slices on the baking sheet if necessary ;) Brush the scones with some heavy cream and sprinkle with the coarse brown sugar. Bake for 18-22 minutes or until golden brown and a toothpick inserted in center of a scone comes out clean. Take out of the oven and let cool down for a moment on the baking sheet, then transfer to a wire rack to cool down further. Serve slightly warm for the best flavors.