Banana Scones
Try this easy banana scones recipe! Moist, tender, flaky and kissed with cinnamon. The best cozy bake for slow mornings.
Servings: 8 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.
Notes
*Freeze butter for a minimum of one hour, the colder the better. I usually throw it in the freezer the night before.
Overnight instructions: prepare the scones through step 6. Cover and refrigerate overnight. Skip step 7 and continue with the recipe the next day.
Scones are best enjoyed fresh, you can store any leftovers in an airtight container in on the counter for up to 3 days or in the refrigerator for up to 5 days.