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Banana Scones Recipe

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4.4 from 6 reviews

These Banana Scones are tender, fluffy, and packed with the sweet flavor of ripe bananas. A golden crust with a sprinkle of raw sugar adds delightful texture, while a drizzle of cinnamon maple icing elevates the scones to a perfect sweet treat for breakfast or afternoon tea.

  • Total Time: 1 hour (including chilling time)
  • Yield: 8 scones

Ingredients

Banana Scones

  • 3 cups + 1 tbsp (400g) all-purpose flour
  • 1/4 cup (55g) light brown sugar, packed + 2 tbsp, divided
  • 1 tbsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/2 cup (110g) unsalted butter, cold and cubed
  • 1 large egg
  • 1/3 cup (100g) finely mashed ripe banana (about 1 medium banana)
  • 3/4 cup (155g) heavy cream or whole milk + 2 tbsp, divided
  • 2 tsp vanilla bean paste
  • 1–2 medium bananas, sliced 1/4 inch thick
  • 1 tbsp raw sugar, for topping

Cinnamon Maple Icing

  • 1/2 cup (55g) powdered sugar
  • 1/2 tsp ground cinnamon
  • 2 tbsp pure maple syrup
  • 1/2 tbsp milk or water

Instructions

  1. Prepare the baking sheet: Lay a silicone baking mat on a large baking sheet, or alternatively use parchment paper lightly dusted with flour. Set aside for later use.
  2. Mix dry ingredients: In a large bowl, whisk together the flour, 1/4 cup brown sugar, baking powder, baking soda, ground cinnamon, and salt until evenly combined.
  3. Combine wet ingredients: In a separate bowl or large measuring glass, whisk the egg, finely mashed banana, 3/4 cup cream, and vanilla bean paste together until smooth. Set aside.
  4. Cut in the butter: Add the cold, cubed butter to the dry ingredients. Using your fingertips, rub and work the butter into the flour mixture until pea-sized lumps of butter remain evenly dispersed—this should take a couple of minutes.
  5. Make the dough: Pour the wet banana cream mixture into the dry ingredients. Using a rubber spatula, gently fold the mixture until it forms a shaggy, dense dough. Avoid over-mixing; some flour at the bottom is acceptable.
  6. Assemble the scone base: Take half the dough along with any loose flour and press it into a 7-inch round disk directly on the prepared baking sheet. Arrange the sliced bananas evenly over the dough, leaving a small gap at the edges. Sprinkle the remaining 2 tablespoons of brown sugar on top.
  7. Top the scones: Scoop the remaining dough over the banana layer and press it evenly. Alternate between patting it down and pushing the sides to form about a 7-inch wide and 1-inch thick disk.
  8. Chill the dough: Freeze the assembled dough disk for 20 minutes and preheat the oven to 375°F (190°C).
  9. Slice and prepare for baking: Remove dough from freezer. Slice the disk into 8 wedges and space each wedge about an inch apart on the baking sheet. If sticky, use a knife or spatula to separate wedges carefully or chill for an additional 10 minutes to firm up.
  10. Finish before baking: Brush the tops of the scones with the reserved 2 tablespoons cream or milk and sprinkle with raw sugar for a crunchy topping.
  11. Bake: Bake the scones in the preheated oven for 20-25 minutes, until golden brown on top. They will rise and might touch each other, which is normal.
  12. Cool the scones: Remove from oven and let cool for 15-20 minutes to set and cool on the baking sheet.
  13. Make the cinnamon maple icing: In a small bowl, whisk together the powdered sugar and ground cinnamon. Add maple syrup and whisk to combine. If too thick, thin with milk or water until the icing flows in an even stream off the whisk.
  14. Serve: Carefully separate the scones and transfer to a cooling rack. Drizzle with the cinnamon maple icing and enjoy warm or at room temperature.

Notes

  • Using cold butter is crucial to creating flaky layers in the scones.
  • Do not overmix the dough to avoid tough scones; some dry flour is fine.
  • If your scones are sticky before baking, chilling them longer helps with handling and shaping.
  • You can substitute whole milk for heavy cream to reduce richness.
  • The scones are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
  • For a vegan version, substitute butter with a vegan butter and the egg with a flax or chia egg.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://iamstarved.com/banana-scones-recipe/