Banana Bread Scones Recipe

Introduction

These Banana Bread Scones combine the moist sweetness of banana bread with the tender, flaky texture of classic scones. They’re perfect for breakfast or an afternoon treat, offering warm spices and a sweet glaze that’s simply irresistible.

Ingredients

• 1 cup white whole wheat flour
• 1 1/4 cups all-purpose flour
• 1/3 cup brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/2 cup unsalted butter, cold and cut into pieces
• 2 ripe bananas, about 1 cup mashed
• 1 egg, lightly beaten
• 1 tablespoon water
• 2 tablespoons sugar
• 1/4 teaspoon cinnamon
• 1/2 cup confectioner’s sugar
• 2 tablespoons brown sugar
• 1/2 teaspoon vanilla extract
• 2-3 teaspoons milk

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a baking mat.
2. Step 2: In a large bowl, whisk together the white whole wheat flour, all-purpose flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. Step 3: Cut in the cold butter using a pastry blender or two forks until the mixture resembles coarse crumbs. Stir in the mashed banana and beaten egg until just combined.
4. Step 4: Turn the dough out onto a well-floured surface. The dough will be soft and somewhat sticky. Knead gently 5-6 times until it comes together.
5. Step 5: Shape the dough into an 8-inch circle. Brush the top with water. Mix the sugar and cinnamon for the topping, then sprinkle evenly over the top. Cut the circle into 8 wedges and place them on the prepared baking sheet.
6. Step 6: Bake for 15-18 minutes, or until the scones are lightly golden brown. Transfer to a wire rack to cool completely.
7. Step 7: For the glaze, whisk together the confectioner’s sugar and brown sugar in a small bowl. Add vanilla extract and 2 teaspoons milk, stirring until smooth. Add a third teaspoon of milk if you prefer a thinner glaze. Drizzle over the cooled scones before serving.
8. Step 8: Enjoy immediately, or store leftovers in a loosely covered container.

Tips & Variations

• Use very ripe bananas for the best natural sweetness and moisture.
• For a nutty crunch, fold in 1/3 cup chopped walnuts or pecans into the dough before shaping.
• Swap out the brown sugar topping for coarse turbinado sugar to add more texture.
• If you prefer a dairy-free glaze, substitute milk with almond or oat milk.

Storage

Store leftover scones in a loosely covered container at room temperature for up to 2 days. To keep longer, freeze in an airtight container for up to 1 month. Reheat gently in a low oven (about 300°F/150°C) for 5-7 minutes or microwave briefly until warm. Add glaze after reheating if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of whole wheat flour?

Yes, you can substitute all-purpose flour for white whole wheat flour. The scones might be a bit lighter in texture but will still taste delicious.

What can I use instead of bananas?

If you don’t have ripe bananas, you can try using applesauce or mashed pumpkin, though the flavor and texture will differ slightly. Adjust sweetness accordingly.

Banana Bread Scones Recipe

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★★★★★

4.7 from 52 reviews

These Banana Bread Scones offer a delightful twist on classic scones by incorporating ripe bananas, warm spices, and a sweet cinnamon sugar glaze. Soft and tender on the inside with a lightly crisp exterior, they’re perfect for a cozy breakfast or an afternoon treat.

• Author: Logan
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 33 minutes
• Yield: 8 scones 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup white whole wheat flour
• 1 1/4 cups all-purpose flour
• 1/3 cup brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon nutmeg

Wet Ingredients

• 1/2 cup unsalted butter, cold and cut into pieces
• 2 ripe bananas (about 1 cup mashed)
• 1 egg, lightly beaten
• 1 tablespoon water (for brushing dough)

Topping

• 2 tablespoons sugar
• 1/4 teaspoon cinnamon

Glaze

• 1/2 cup confectioner’s sugar
• 2 tablespoons brown sugar
• 1/2 teaspoon vanilla extract
• 2–3 teaspoons milk

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a baking mat to prevent sticking and ensure even baking.
2. Mix Dry Ingredients: In a large bowl, whisk together the white whole wheat flour, all-purpose flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until fully combined and uniform in texture.
3. Cut in Butter and Combine Wet Ingredients: Using a pastry blender or two forks, cut the cold unsalted butter into the flour mixture until it resembles coarse crumbs. Then stir in the mashed bananas and lightly beaten egg, mixing just until combined to ensure a tender scone.
4. Knead Dough: Turn the soft and slightly sticky dough onto a well-floured surface. Knead gently about 5-6 times just until the dough comes together and forms a cohesive ball.
5. Shape and Prepare Topping: Shape the dough into an 8-inch circle. Brush the top lightly with 1 tablespoon water. In a small bowl, combine 2 tablespoons sugar and 1/4 teaspoon cinnamon, then sprinkle this mixture evenly over the top. Using a sharp knife, cut the dough circle into 8 triangular pieces and place them on the prepared baking sheet.
6. Bake: Bake in the preheated oven for 15-18 minutes or until the scones turn a light golden brown. Remove from oven and transfer scones to a wire rack to cool completely.
7. Prepare Glaze and Serve: In a small bowl, whisk together the confectioner’s sugar, brown sugar, vanilla extract, and 2 teaspoons milk. Add an additional teaspoon of milk if a thinner glaze is desired. Drizzle the glaze over the cooled scones before serving.
8. Storage: Store any leftovers in a loosely covered container to maintain freshness.

Notes

• Make sure the butter is cold to achieve a flaky texture.
• Do not overmix the dough to keep the scones tender.
• The glaze can be adjusted in consistency by adding more or less milk.
• Scones are best eaten the day they are made but can be stored for up to 2 days.
• For extra flavor, consider adding chopped nuts or chocolate chips to the dough.

Keywords: banana bread scones, banana scones, breakfast scones, cinnamon scones, sweet scones