Banana Scones
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If you’ve got a few extra ripe bananas hanging around, you need to try this easy Banana Scones recipe. They bake up beautifully moist, tender, and flaky with just the right amount of cinnamon to make your kitchen smell heavenly! They come together quickly and are pure comfort food. Truly some of the best banana scones to brighten any morning!
When you want to serve something a little special for breakfast or brunch, scones are a great option!
These banana scones have a hint of cinnamon and vanilla, giving banana bread a run for its money. They are simple to make, but look like you picked them up from a bakery. Serve them with hot coffee, tea, or cocoa.
Thanks to the brown sugar and banana, the scones not only taste amazing but also stay moist and tender for several days!
Why You Will Love This Easy Recipe
- This banana scone recipe comes together in one bowl, making it quick to prepare.
- With real bananas in the scone dough and the icing, these scones are full of flavor.
- The scones can be prepared and stored in the refrigerator overnight. Then all you have to do is bake them and glaze them in the morning.
Simple Ingredients Needed
- Flour: All-purpose flour provides structure.
- Butter: Use frozen butter, not just cold butter, for the best scones. Frozen butter is also easier to grate, which makes it easier to work the butter into the dry ingredients.
- Bananas: Use extra-ripe, black, or spotty bananas for the sweetest banana flavor.
- Sugars: Brown sugar is used in the scones; it adds flavor and moisture. Powdered sugar (not shown) is used in the banana icing.
- Kosher salt: Helps to balance the flavors.
- Baking powder: Helps to bring some lift to the banana scones.
- Cinnamon: This spice adds a warm, cozy layer of flavor.
- Vanilla: Adds another layer of flavor.
- Heavy cream: Use whipping cream or heavy whipping cream.
- Turbinado sugar: This is optional, but it adds a little extra texture to the scones.
How To Make Banana Scones: In Photos
Whisk flour, brown sugar, baking powder, salt, and cinnamon in a medium to large bowl. Place the bowl in the refrigerator or freezer to keep it cold.
Grate frozen butter and add to the flour mixture. Use a pastry cutter or fork to combine until it looks like a coarse meal.
If you would like to add chocolate chips or nuts, gently fold them into the flour/butter mixture.
Whisk the heavy cream, mashed bananas, and vanilla extract together, then add to the flour mixture. Use a spatula to bring the dough together until it forms large clumps while still having crumbly flour bits.
Dump the dough onto a piece of parchment paper and use your hands to lightly bring the dough together and nudge it into an 8” circle. You don’t want to knead the dough, just bring it together so it’s cohesive.
Cut into 8 equal scones.
Brush the tops of the scones with more heavy cream and sprinkle with turbinado sugar, if using.
Place prepared scones in the freezer while the oven preheats to 400°F.
Separate and bake on a parchment-lined baking sheet for 20-25 minutes, until lightly golden.
Make glaze while scones cool. Drizzle glaze over cooled scones and enjoy.
Tips For The Best Scones
- Keep the ingredients cold! This helps with achieving a tall and flaky scone. Cold dough also helps to keep the scones from spreading while baking.
- Use heavy cream or whipping cream. Thinner milk will result in a flat, dry scone.
- Try not to overwork the dough. Too much handling can make your scones tough and flat.
More Breakfast Recipes
Banana Scones
Ingredients
- 2 ½ cups all-purpose flour 313g
- ⅓ cup packed brown sugar 67g
- 2 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 1 teaspoon cinnamon
- ½ cup butter 113g, frozen*
- ½ cup heavy cream, plus 1-2 Tablespoons for brushing over scones prior to baking
- 1-2 medium size very ripe bananas, mashed 150g/ ~⅔ cup
- 1 teaspoon vanilla extract
- Turbinado Sugar, optional
Banana Glaze
- ½ cup powdered sugar 60g
- 1 tablespoon mashed banana 20g
- ¼ teaspoon vanilla extract
- ¼ teaspoon -1 tablespoon heavy cream, half and half or milk
Instructions
- Whisk flour, brown sugar, baking powder, salt, and cinnamon in a medium to large bowl. Place the bowl in the refrigerator or freezer to keep cold.
- Grate frozen butter and add to the flour mixture. Use a pastry cutter or fork to combine until it looks like a coarse meal.
- If adding chocolate chips or nuts, gently fold into flour/butter mixture.
- Whisk heavy cream, mashed bananas and vanilla extract together and add to flour mixture. Use a spatula to bring the dough together until it starts to form large clumps and still has crumbly flour bits.
- Dump the dough onto a piece of parchment paper and use your hands to lightly bring the dough together and nudge into an 8” circle. You don’t want to knead the dough, just bring it together so it’s cohesive.
- Cut into 8 equal scones.
- Brush tops of scones with more heavy cream (approximately 1-2 tablespoons) and sprinkle with turbinado sugar, if using.
- Place prepared scones in the freezer while the oven preheats to 400°F.
- Separate and bake on a parchment lined baking sheet for 20-25 minutes, until lightly golden.
- Make glaze while scones cool. Stir together the powdered sugar, mashed banana, vanilla and heavy cream until well incorporated.
- Drizzle glaze over cooled scones and enjoy.
