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Banana scones in circle on parchment paper.
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3.91 from 11 votes

Banana Scones

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!
Course: Bread/Muffins, Breakfast, Snack
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 8 scones
Author: Heather

Ingredients

Topping

Instructions

  • 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.

Nutrition

Serving: 1scone | Calories: 321kcal | Carbohydrates: 48g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 54mg | Sodium: 264mg | Potassium: 219mg | Fiber: 3g | Sugar: 16g | Vitamin A: 413IU | Vitamin C: 2mg | Calcium: 120mg | Iron: 2mg
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