Easy Banana Scones Recipe with Maple Glaze
These Banana Scones are a delicious and easy-to-make treat that is perfect for breakfast, brunch or as an afternoon snack. They are made with ripe bananas, giving them a natural sweetness and moist texture that makes these the best scones you will ever eat.
Do you scones? These Honey Lavender Scones are a delightful floral twist on the traditional scones. Made with honey and dried lavender, these scones have a delicate floral flavor that pairs perfectly with a cup of tea or coffee.
Table of Contents
Why You’ll Love This Recipe
- This recipe is super straightforward, even if you’re not an experienced baker. You’ll have freshly baked scones in no time.
- Most of the ingredients are likely already in your kitchen – no need for a special trip to the grocery store!
- They’re the perfect balance of soft, sweet, and satisfying!
Equipment Needed
You will need these kitchen tools to help you make this easy recipe:
- Food processor
- Baking sheet
- Parchment Paper or baking mat
- Sharp knife or pizza cutter
- Mixing bowls
Ingredients
This is a list of the ingredients that you need to make your grocery shopping easier. You can find the full list of the ingredients and amounts needed in the recipe card at the bottom of this post.
- all-purpose flour
- granulated sugar
- baking powder
- ground cinnamon
- salt
- butter
- ripe bananas
- milk
- vanilla extract
- egg
- confectioners’ sugar
- real maple syrup
- heavy cream
How to Make Banana Scones
This is a quick overview of the step-by-step instructions for making this recipe. You can find the complete list of instructions in the printable recipe card at the bottom of this post.
- In a food processor, pulse together the flour, sugar, baking powder, salt, and cinnamon.
- Add the cold cubed butter to the flour mixture. Pulse until the flour mixture resembles coarse crumbs. Place in a large mixing bowl.
- In a separate bowl, mix the mashed banana, milk, vanilla extract, and beaten egg until well combined.
- Pour the banana mixture into the dry ingredients. Stir until just combined. Do not overmix; the dough should be slightly sticky.
- Turn the dough out onto a lightly floured surface and gently knead it a few times. Add flour as needed until the dough holds together without being too sticky. Pat it into an 8-inch circle about 1-inch thick.
- Cut the circle into 8 wedges and transfer them to the prepared baking sheet.
- Bake for 18-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
- Allow the scones to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely Glaze or top as desired.
What To Serve With This Dish
These homemade scones taste amazing alongside a warm cup of coffee like this Lavender Latte or tea, making them a great choice for a relaxing morning. If you’re serving them as a dessert or snack, try pairing them with fresh fruit such as berries for an added burst of flavor. No matter how you serve them, these banana scones are sure to be a family-favorite.
Substitutions and Additions
- For lower-carb scones, use ½-1 teaspoon of banana extract and increase the milk to 1/3 cup in place of the mashed bananas.
- Add a handful of chocolate chips or chopped nuts like walnuts or pecans to the dough for extra flavor.
- Swap out the vanilla extract for almond extract for a slightly different flavor profile.
- Instead of topping these scones with a maple glaze, you can also sprinkle the top with coarse sugar before baking instead.
How To Store
Storage – These scones are best enjoyed fresh, but can be stored in an airtight container at room temperature for 2-3 days.
Freezing – You can also freeze them for up to 2 months by tightly wrapping each scone individually and placing them in a freezer-safe bag or container. Thaw them at room temperature before reheating.
Reheating – To reheat, place them in a 350°F oven for 5-7 minutes or microwave for 20 seconds until warmed through.
Sandra’s Pro Tips
Baking scones can seem a little imtidating, so here are a few tips to help you get the best results from this recipe:
- Make sure your butter and milk are straight from the fridge. Cold butter creates those irresistible flaky layers in your scones.
- Mix just until the ingredients are combined. Overmixing can lead to dense, tough scones.
- If your kitchen is warm or you’ve handled the dough too much, pop it into the fridge for 10-15 minutes before baking. This helps the butter stay cold, resulting in flakier scones.
- Whether you’re cutting them into wedges or rounds, try to shape them to a similar size to ensure even baking.
FAQs
Do you have questions about this recipe? Here are the answers to the most commonly asked questions for this recipe.
The secret to making good scones lies in a combination of cold ingredients, gentle mixing, and proper baking. Make sure to keep an eye on your scones while they bake.
While scones and biscuits may appear similar, they differ in texture and taste. Scones are typically denser and slightly crumbly, often sweetened and sometimes include fruit, chocolate, or other add-ins. Biscuits, on the other hand, tend to be lighter, fluffier, and more savory, making them perfect for serving with gravy or butter.
Scones should have a slightly firm exterior with a soft, tender interior. They should not feel overly hard or dry, but instead have a pleasant crumbly texture that melts in your mouth.
Other Delicious Scone Recipes You May Enjoy
- Low Fat Healthy Pumpkin Scones
- Low Carb Cherry Almond Scones
- Cranberry Scones with White Chocolate Chips
Easy Banana Scones Recipe with Maple Glaze
Equipment
- Food processor
- baking sheet
- Parchment Paper or baking mat
- Sharp knife or pizza cutter
- Mixing bowls
Ingredients
Scones
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 cup cold unsalted butter cubed
- 1/2 cup mashed ripe bananas about 1 large or 2 medium bananas. For lower carb scones, use ½-1 teaspoon banana extract and increase the milk to 1/3 cup.
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 egg lightly beaten
Maple Glaze
- Maple Glaze Drizzle –
- 1 cup confectioners’ sugar sifted
- 2 tablespoons real maple syrup
- 1-2 teaspoons heavy cream optional until desired consistency is reached.
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a food processor, pulse together the flour, sugar, baking powder, salt, and cinnamon.
- Add the cold cubed butter to the flour mixture. Pulse until the flour mixture resembles coarse crumbs. Place in a large mixing bowl.
- In a separate bowl, mix the mashed banana, milk, vanilla extract, and beaten egg until well combined.
- Pour the banana mixture into the dry ingredients. Stir until just combined. Do not overmix; the dough should be slightly sticky.
- Turn the dough out onto a lightly floured surface and gently knead it a few times. Add flour as needed until the dough holds together without being too sticky.
- Pat it into an 8-inch circle about 1-inch thick. Cut the circle into 8 wedges and transfer them to the prepared baking sheet.
- Bake for 18-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
- Allow the scones to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Topping
- Sprinkle with powdered sugar or top with maple glaze.
Maple Glaze
- Sift sugar into a medium-sized mixing bowl. Add maple syrup one tablespoon at a time. Add additional cream 1 teaspoon at a time until the desired consistency is reached.
Notes
- Make sure your butter and milk are straight from the fridge. Cold butter creates those irresistible flaky layers in your scones.
- Mix just until the ingredients are combined. Overmixing can lead to dense, tough scones.
- If your kitchen is warm or you’ve handled the dough too much, pop it into the fridge for 10-15 minutes before baking. This helps the butter stay cold, resulting in flakier scones.
- Whether you’re cutting them into wedges or rounds, try to shape them to a similar size to ensure even baking.
Nutrition
Disclaimer
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
This turned out very well for me. I had one ripe banana, 1 egg and a little milk to use up, and a search for a recipe to do that turned up this one for banana scones. The dough is very sticky, and I had to use more flour as suggested, and it did not make the scones tough: the texture was light and tender. It is good with or without the glaze. I think powdered sugar with a little cinnamon or nutmeg mixed in would be a good topping to try next time. Thanks for the recipe.
Thank you for the review, Brenda. I’m so glad you added more flour as noted because it can make a difference depending on how ripe (and wet) the bananas are. Ohhh, I’m going to sprinkle with cinnamon and nutmeg too. That sounds wonderful!