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These Banana Scones are so tender in the middle and have a cinnamon sugar crust that will make you smile anytime of the day. A great breakfast, snack or packed lunch!
Have any over ripe bananas laying around? If you answered yes, then I strongly urge you to make these scones! I sometimes want something other than the classic Banana Bread recipe, so I have developed some fun banana recipes along the way and these scones are the newest addition to the list. They are so incredibly tender in the middle, slightly sweet and have the most amazing cinnamon sugar crust!
How To Make Banana Scones
Ingredients
- 1¼ cup unbleached all purpose flour
- 1¼ cup whole wheat flour
- ⅓ cup brown sugar
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- ½ cup salted butter, cold and cubed
- 2 ripe bananas, mashed (enough to equal about 1 cup)
- 1 large egg
- 1 teaspoon pure vanilla extract
Topping
Can I substitute the whole wheat flour?
Yes, you can use all purpose flour for the whole wheat flour or you could even use all whole wheat flour. I've done both and they both work well, however I have found out that using half and half helps with the texture of the scone and the little nuttiness flavor the whole wheat flour gives is delicious!
Let's Make Banana Scones!
First things first, preheat the oven to 375°, line a baking sheet with parchment paper and gather all your ingredients.
Next, in a large bowl, whisk together the flours, brown sugar, baking powder and cinnamon. Then add the cold butter, using a pastry blender or your fingers cut the butter into the flour mix until it resembles course crumbs, and then set the bowl aside.
Now, in a medium bowl, whisk the egg and vanilla together. Stir the egg and vanilla into the bananas and then add the bananas 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 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 the baking sheet and pat it into a circle about 8 inches in diameter. Using a sharp knife or a pizza cutter, cut the dough into 8 even triangles. Place them apart on the baking sheet.
Time for the topping! In a small bowl whisk together the sugar and cinnamon. Using a pastry brush, brush the milk or cream 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!
In need of a few more ideas to use up those over ripe bananas? Look no further!
Peanut Butter Banana Brownies
Strawberry Banana Muffins
Crumb Topped Banana Bread
Banana Pancakes with Fried Bananas
Chocolate Chip Banana Blondies
Love Scones? Here are a couple more recipes you might enjoy!
Double Chocolate Chip Scones
Chocolate Chip Scones
Give these delicious and easy Banana Scones a try and let me know what you think of them in the comments below. Pictures encouraged on Instagram with the hashtag #heathershomemadekitchen You can also follow me on Social Media to see what other crazy things my family and I are doing!
Pin the recipe for later!
Banana Scones
Ingredients
- 1¼ cups unbleached all purpose flour
- 1¼ cups whole wheat flour
- ⅓ cup brown sugar
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- ½ cup salted butter, cold and cubed
- 2 medium bananas, ripe, mashed, about 1 cup
- 1 large egg
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 375° and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flours, brown sugar, baking powder and cinnamon.
- Using a pastry blender or your hands, cut the butter into the flour mix until it resembles course crumbs.
- In a small bowl, whisk together the egg and vanilla. Stir the egg into the bananas.
- Add the bananas to the flour mix and gently mix until combined. Use your hands to knead the dough just a few times to bring it all together, being careful not to overwork it.
- Place the dough onto the lined baking sheet and pat it into an 8 inch circle. Using a sharp knife or pizza cutter, cut the dough into 8 even triangles and spread the scones out on the pan.
- Brush the top of the scones with the milk or cream 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.
Very good recipe. They turned out beautifully! Please note that in the instructions it is not indicated where to add the 1 teaspoon of cinnamon. Is it tossed in with the dry ingredients, or whisked in with the wet ingredients? Also, the bananas I used were VERY, VERY ripe, and that contributed to the moist texture of the scones.
Thanks for pointing that out. I fixed it. I agree, ripe bananas work the best.
I found this dough to be very dry. I added a second egg and some milk. They came out delicious.
Thanks for letting me know. I’m wondering if the size of bananas could have been an issue? After mashed they should equal about 1 cup. Glad you were able to make them delicious!