These Banana Scones have a tender center, a crisp cinnamon sugar topping and will literally melt in your mouth. A great breakfast, snack or packed for lunch!
This post was originally posted on 6/12/2020 and updated on 7/20/2022.
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Why We Love These Banana Scones
- The combination of banana bread and a scone is outstanding!
- It's an easy scone recipe.
- A different and great way to use overripe bananas.
- They're perfect for an easy and quick breakfast.
- A delicious addition to any brunch table.
- The kids love having them in their school lunches.
Banana Scones Ingredients
- Unbleached All Purpose Flour
- Whole Wheat Flour
- Brown Sugar
- Baking Powder
- Salted Butter
- Ripe Bananas
- Pure Vanilla Extract
- White Sugar
- All Purpose Flour and Whole Wheat Flour: You can substitute all purpose flour for the whole wheat flour or you could use all whole wheat flour or white whole wheat flour. I've done both and they both work well, however I have found that using half of each helps with the texture of the scone and the little nutty flavor the whole wheat flour gives is delicious!
- Salted Butter: Unsalted butter can be used. I suggest adding ½ teaspoon of salt to the dough.
- Pure Vanilla Extract: I strongly recommend using pure extracts only. The imitation extracts are chemically made and taste fake because that's exactly what they are.
- Milk: You could also use heavy cream or buttermilk. I use milk most often because it's always in the fridge.
- Add Ins: If you like you can stir in a ½ cup of mini chocolate chips or chopped toasted walnuts.
These easy banana bread scones are the perfect thing to have with a cup of coffee or cup of tea. The flavors of banana and cinnamon are abundant and incredibly delicious!
How To Make Easy Banana Scones
- First things first, heat oven to 375°F, line a baking sheet with parchment paper and gather all your ingredients.
- Next, in a large bowl, whisk together the dry ingredients: all purpose flour, whole wheat flour, brown sugar, baking powder and cinnamon. Then add the diced cold butter or grated butter, using a pastry cutter or your fingers cut the butter into the flour mixture until it resembles course crumbs, and then set the bowl aside.
- Now, in a medium bowl, whisk the egg and vanilla extract together. Stir in the bananas and then add the banana mixture into the flour mix. Gently mix it all together just until it starts to form a dough. The best thing to do now is to ditch the rubber spatula or spoon and use your hands. Knead the dough a few times, right in the bowl, until the dough fully comes together, but be careful not to overwork the dough.
- Once the dough has formed, place it onto a flour surfaced. Using floured hands, pat the scone dough into a round disk about 8 inches in diameter. Using a sharp knife, pizza cutter, or dough cutter, cut the dough into 8 even triangles.
- Place the triangles 2 inches apart on prepared sheet pan.
- Time for the topping! In a small bowl whisk together the white sugar and cinnamon. Using a pastry brush, brush the milk over the tops of the scones, then follow with a sprinkling of the cinnamon sugar. Use it all up! Just keep sprinkling until the tops are all nice and covered.
- Bake the scones for 15-20 minutes until the tops are golden brown and bottoms have started to brown as well. Let cool on the pan or serve warm! Delish!
Other Easy Scone Recipes
Do you love scones? I love scones. I love that they are soft and flaky all at the same time. Plus, scones are easy to whip up and get in the oven quick. Here are some other delicious scone recipes to try:
- Double Chocolate Chip Scones
- Blueberry Lemon Scones
- Chocolate Chip Scones
- Pumpkin Chocolate Chip Scones
Storing Banana Scones
Storing: These banana scones are best stored in an airtight container on the counter, in pantry or bread box. They'll last for 3-4 days at room temperature. I don't like to store them in the fridge because they will dry out and become stale, and nobody enjoys a dried out scone.
Freezing: These scones do freeze well! Once cooled, add the scones to a freezer safe container. They'll last 3-4 months in the freezer. To thaw the scones, thaw at room temperature for a couple hours.
Tips for Best Banana Scones
- Fluff your flour before measuring. Flour can become packed and won't measure accurately which can make the scone dry. Fluff it a few times with the measuring cup or a whisk right in your flour container. Then spoon flour into measuring cup and level off.
- Use very cold butter, or even frozen butter that has been grated with a box grater. Cold butter is key to getting flaky scones.
- Leave pieces of butter in tact. You should still be able to see pea sized or sheets of butter.
- After the butter is cut into the flour, work quickly so the butter doesn't warm up too much.
- Measure out the mashed bananas to equal 1 cup only. If you don't measure, the bananas could be too large and add too much moisture resulting in sticky dough and making it hard to work with.
- For best results, do not over work the dough. Fold the dough until it comes together. This will create layers giving the scones a tender texture.
- To make these scones extra luscious, add ½ cup mini chocolate chips or chopped toasted walnuts.
- If you think the dough is too wet, you can fold in a tablespoon or two of all purpose flour. Just be careful that you don't overwork the dough too much.
More Delicious Banana Recipes:
- Chocolate Banana Bread
- Banana Chocolate Chip Cookies
- Peanut Butter Banana Chocolate Muffins
- Oatmeal Banana Breakfast Bread
- Banana Cake with Cream Cheese Frosting
- Chocolate Chip Banana Muffins
- Banana Belgian Waffles
- Crumb Topped Banana Bread
- Banana Pancakes with Fried Bananas
- Chocolate Chip Banana Blondies
- Strawberry Banana Muffins
- Banana Nut Muffins
- Peanut Butter Banana Brownies
- Banana Chocolate Chip Oat Squares
- Healthy Whole Wheat Banana Pancakes
- Banana Nut Bars
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the all purpose flour, whole wheat flour, brown sugar, baking powder and cinnamon.
- Using a pastry blender or your hands, cut the butter into the flour mixture until it resembles course crumbs.
- In a medium bowl, whisk together the egg and vanilla extract. Stir in the bananas.
- Add the banana mixture to the flour mix and gently stir until combined. Knead the dough a few times, right in the bowl, until the dough fully comes together, but be careful not to overwork the dough.
- Place the dough on a flour surface and pat into an 8 inch circle. Using a sharp knife, dough cutter or pizza cutter, cut the dough into 8 even triangles.
- Place the triangles 2 inches apart on prepared sheet pan.
- Brush the top of the scones with milk using a pastry brush.
- Stir together the sugar and cinnamon and liberally sprinkle it all over the top of the scones using it all.
- Bake for 15-18 minutes until deep golden brown on top. Let cool on pan.