Banana Scones
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These homemade Banana Scones are soft, flavored with warm spices and drizzled with a simple brown sugar glaze!
These Banana Scones are the perfect recipe to make when you have just one overripe banana left on the counter! They’re soft, super easy to make and flavored with warm spices like cinnamon and nutmeg. Since these scones aren’t too sweet, I like to drizzle them with a simple brown sugar glaze. You could even add in some chocolate chips or toasted walnuts!
Looking for more scone recipes? Try my Orange Cardamom Scones, Cheddar Chive Scones, Maple Scones or Chocolate Cherry Scones!
Ingredient Breakdown
All-purpose flour – gives the scones structure.
Granulated sugar – provides sweetness.
Baking soda & baking powder – both leaveners are needed to help the scones rise.
Cinnamon, nutmeg and salt – enhances flavor.
Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/4 teaspoon of salt. Make sure to keep the butter cold!
Half and half – makes the scones so flavorful and fluffy. Make sure to keep the half and half cold! You can also substitute with buttermilk or heavy cream.
Bananas – the most important ingredient for banana scones! Make sure your bananas are overripe. The riper the banana, the better it is for baking because they’re sweeter!
How To Make Banana Scones
1. Make the Banana Scones: in a mixing bowl combine the all-purpose flour, granulated sugar, baking powder, cinnamon, nutmeg, salt and baking soda. Place bowl on a stand mixer fitted with the paddle attachment.
2. Add the cold cubed butter and mix on low until the butter is pea sized.
3. In a small bowl mash the banana then combine with the half and half. Pour into the butter mixture. Mix on low speed until the dough is just combined.
4. On a lightly floured surface, form the dough into a rectangle then fold onto itself (this helps to create layers). Shape the dough into an 8 inch disc then cut into 8 triangles and place on the prepared baking sheet. Place in the freezer then preheat the oven to 400°F.
5. If desired brush the tops of the scones with half and half (or milk) then bake for 18-20 minutes or until golden brown.
6. Make the Brown Sugar Glaze: in a small bowl whisk the confectioners’ sugar, brown sugar, milk, vanilla extract and salt, to taste. Drizzle over cooled scones. Store Banana Scones in an airtight container at room temperature for up to 3 days.
Pro Tips For Banana Scones
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
- Don’t over mix the dough! After adding the wet ingredients, only mix until the dough just begins to come together. Over mixing = more gluten development which means your scones will be tough.
- Keep the dough cold! If your dough is too warm your scones won’t turn out tall and fluffy. If you begin to notice your scone dough starts to get too warm, put it in the fridge for a few minutes.
- Keep your butter and half and half cold! When making scones you don’t want warm ingredients or dough because it will throw off the texture of your scones!
Can Banana Scones Be Frozen?
Yes, unbaked Banana Scones can be easily frozen! Place the unbaked scones onto a parchment lined baking sheet then freeze until solid. Once the scones are frozen, transfer them to a zip top bag and freeze for up to 3 months. Bake straight from the freezer at 400°F for 18 minutes. You may need to add a few extra minutes of baking time.
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Banana Scones
Equipment
- Stand mixer
- Baking sheet
Ingredients
Banana Scones
- 330 g (2 3/4 cups) all-purpose flour
- 66 g (1/3 cup) granulated sugar
- 1 ½ tsp baking powder
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp baking soda
- ¼ tsp salt
- 113 g (1/2 cup) cold unsalted butter, cubed
- 120 g (1/2 cup) half and half
- 1 overripe banana
Brown Sugar Glaze
- 90 g (3/4 cup) confectioners' sugar
- 25 g (2 tbsp) brown sugar
- 20 g (1 tbsp + 1 tsp) milk
- ¼ tsp vanilla extract
- salt, to taste
Instructions
Banana Scones
- Line a baking sheet with parchment paper or a silicone baking mat then set aside.
- In a mixing bowl combine the all-purpose flour, granulated sugar, baking powder, cinnamon, nutmeg, salt and baking soda. Place bowl on a stand mixer fitted with the paddle attachment.
- Add the cold cubed butter and mix on low until the butter is pea sized.
- In a small bowl mash the banana then combine with the half and half. Pour into the butter mixture. Mix on low speed until the dough is just combined.
- On a lightly floured surface, form the dough into a rectangle then fold onto itself (this helps to create layers). Shape the dough into an 8 inch disc then cut into 8 triangles and place on the prepared baking sheet. Place in the freezer then preheat the oven to 400°F.
- If desired brush the tops of the scones with half and half (or milk) then bake for 18-20 minutes or until golden brown.
Brown Sugar Glaze
- In a small bowl whisk the confectioners’ sugar, brown sugar, milk, vanilla extract and salt, to taste. Drizzle over cooled scones.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/4 tsp salt.
- Store Banana Scones in an airtight container at room temperature for up to 3 days.
- Unbaked Banana Scones can be frozen for up to 3 months in a zip-top bag.
- Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.
I couldn’t stop eating these scones-they are absolutely delicious.
I’m so glad to hear that, Lori! Thanks for trying my recipe!! 🙂
Yummy.
Thanks, Lori!