Banana Bread Scones

Are we still baking up banana bread these days? I know that at the start of the pandemic, it was all the rage, but has it become basic now? This peanut butter swirled banana bread was born during that time after all. It was my contribution to the pool of banana bread recipes from last year. At the risk of sounding basic, I wanted to bring you these Banana Bread Scones. Scones are great because are they a dessert? A breakfast? A midnight snack? Who knows! Honestly though they can be whatever you want them to be. This is a great recipe to try with all those over-ripening bananas staring at you from your kitchen counter. They’re just as delicious as banana bread, trust me.

In a large bowl, stir together the self-rising flour, brown sugar, baking powder, and cinnamon.

**Tip: If you don’t have self-rising flour at home, or don’t want to spend money for a bag of flour for just this recipe, you can make your own at home. For every cup of flour, stir together (the 1 cup of flour) with 1 1/2 teaspoons baking powder and 1/4 teaspoon salt.**

Add the cold unsalted butter and, working quickly, rub in with your fingers until it resembles coarse crumbs. Stir in the chopped walnuts.

**Note: The walnuts are optional but you can also use pecans or mini chocolate chips (since sometimes I like chocolate chips in my banana bread) would be great as well.**

Add the mashed banana and heavy cream. Stir with a rubber spatula until the mixture just comes together and no dry bits remain. Do not over mix or you’ll end up with dry tough scones.

Transfer to a lightly floured work surface and bring together a few times. Roll out to about 3/4 of an inch thick. Use a 3-inch round biscuit or cookie cutter to cut out the scones. Place on prepared baking sheet with them just barely touching each other. Rework the scraps to cut out the remaining scones.

Brush the scones with the remaining 2 tablespoons heavy cream. Top each with a slice of banana and sprinkle with turbinado sugar. Bake until golden brown and sound hollow when tapped, about 20 to 25 minutes. Remove from the oven and allow to cool slightly.

In a small bowl, stir together the powdered sugar, salt, vanilla and maple syrup until smooth. Drizzle the scones with the glaze and allow to set before serving.

These scones are best eaten the day you make them, but if you have any leftover you can store in an airtight container for up to 2 days. Just note that they’ll become a bit dryer the following day…but that just makes it better with coffee or tea!

Although these scones do have the glaze on top, they’re still good with a bit of softened butter and/or jam. They’re tender and soft, and the perfect morning treat, afternoon snack or after dinner dessert. Literally they’re good any time of day whenever you’re craving something sweet but not too sweet. If you make them, let me know what you think below. As always, thank you so much for reading and following along.

Banana Bread Scones
5 from 1 vote

Banana Bread Scones

These Banana Bread Scones are tender, soft and studded with walnuts and ripe bananas. Topped with a maple glaze for the most perfect scone!
Servings 12
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins

Equipment

  • Mixing Bowl
  • whisk
  • Spatula
  • Baking Sheet
  • Round Biscuit Cutter

Ingredients

  • 2 3/4 cups self-rising flour *see note
  • 1/3 cup packed light brown sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 5 tablespoons unsalted butter chilled and cubed
  • 1/2 cup toasted walnuts roughly chopped
  • 3/4 cup mashed ripe banana plus 1 extra banana, sliced
  • 1 cup heavy cream plus 2 tablespoons
  • 2 tablespoons turbinado sugar

Topping:

  • 1/4 cup powdered sugar
  • pinch of salt
  • 1/2 teaspoon vanilla extract
  • 2 teaspoon maple syrup

Instructions

  • Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
  • In a large bowl, stir together the self-rising flour, brown sugar, baking powder, and cinnamon. Add the butter and rub in with your fingers until it resembles coarse crumbs. Stir in the walnuts.
  • Add the mashed banana and heavy cream. Stir with a rubber spatula until the mixture just comes together and no dry bits remain. Transfer to a lightly floured work surface and bring together a few times. Roll out to about 3/4 of an inch thick. Use a 3-inch round biscuit or cookie cutter to cut out the scones. Place on prepared baking sheet with them just barely touching each other. Rework the scraps to cut out the remaining scones.
  • Brush the scones with the remaining 2 tablespoons heavy cream. Top each with a slice of banana and sprinkle with turbinado sugar. Bake until golden brown and sound hollow when tapped, about 20 to 25 minutes. Remove from the oven and allow to cool slightly.
  • In a small bowl, stir together the powdered sugar, salt, vanilla and maple syrup until smooth. Drizzle the scones with the glaze and allow to set before serving. Enjoy!

Notes

Note: If you don’t have self-rising flour at home, or don’t want to spend money for a bag of flour for just this recipe, you can make your own at home. For every cup of flour, stir together (the 1 cup of flour) with 1 1/2 teaspoons baking powder and 1/4 teaspoon salt.
Adapted from Taste.au.
Course: Breakfast, Brunch, Dessert
Cuisine: American
Keyword: Breads, Breakfast, Brunch, Sweets

Join the Conversation

  1. 5 stars
    As a big banana fan, this calls out to my heart. With a cup of coffee in the morning, it would be the perfect breakfast snack!

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