Banana Scones

These banana scones have become one of my go-to recipes for ripe bananas. Along with one of my all-time favorites, banana bread, these banana scones make good use of ripe bananas. I bought too many bananas last week and ended up with a few ripe ones. I was inspired to make these banana scones after a co-worker made and shared cheese scones at work. I enjoyed them so much, I decided to try a banana variety. You can definitely taste the bananas in every bite and the cinnamon sugar filling goes really well with the banana flavor.

Cooking Tips for Perfect Banana Scones

To get the best texture and flavor in your banana scones, start with overripe bananas. They should be brown and soft, which gives the scones natural sweetness and moisture. Mash the bananas well, but leave a few small chunks for added texture. Make sure your butter is cold; this helps create a flaky consistency. Cut it into the dry ingredients quickly, so it doesn’t melt and form a doughy texture. When mixing, avoid overworking the dough. Just combine the wet and dry ingredients until they are moistened. If the dough feels too sticky, add a touch more flour, but tread lightly. Lastly, for an extra boost of flavor, consider adding a pinch of nutmeg along with the cinnamon in the filling. This tiny twist can elevate the flavor profile of your scones significantly.

Serving Suggestions and Storage

Banana scones are versatile when it comes to serving. They can be enjoyed warm right out of the oven with a smear of butter or cream cheese. For a fun twist, serve them alongside a dollop of yogurt and some fresh fruit. They also make a great addition to a brunch spread, paired with coffee or tea. If you have leftovers, let the scones cool completely before storing them in an airtight container. They will stay fresh for up to three days at room temperature. For longer storage, freeze the scones after they cool down. Just wrap each one individually in plastic wrap and place them in a freezer-safe bag. They’ll keep well for up to three months. When you’re ready to enjoy them, simply thaw at room temperature or warm them in the oven for a few minutes.

Frequently Asked Questions

Can I use frozen bananas for the scones?

Frozen bananas can work, but make sure to thaw and drain any excess liquid before mashing them. This will help maintain the right texture in your scones.

How should I store leftover banana scones?

Store any leftover scones in an airtight container at room temperature for a couple of days. If you want them to last longer, pop them in the fridge for up to a week or freeze them for up to three months.

What can I substitute for all-purpose flour?

If you need a gluten-free option, try using a gluten-free all-purpose blend. Just make sure it has xanthan gum or add a bit to help with the texture.

Can I make the dough ahead of time?

You can prepare the dough and refrigerate it for up to 24 hours. Just wrap it tightly in plastic wrap to keep it fresh, then bake it when you’re ready.

What are some good toppings for banana scones?

These scones are tasty on their own, but you can add a drizzle of honey or a spread of cream cheese for extra flavor. Jam or a sprinkle of powdered sugar can also make them feel a bit fancier.

Banana Scones

Liza Agbanlog

Banana scones are soft, flaky treats packed with sweet banana flavor and a hint of cinnamon. They are super easy to whip up for a cozy breakfast or snack.

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 18 minutes mins

Total Time 43 minutes mins

Course Dessert, Snack

Servings 12 servings

Calories 278 kcal

Ingredients

  

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Scones:

• 3 cups all-purpose flour , sifted
• 6 tbsp sugar
• 4 tsp baking powder
• ½ tsp salt
• ¾ cup cold unsalted butter , cubed
• 1 cup mashed ripe bananas , about 3 bananas
• ¼ cup milk , plus more for brushing
• 1 tsp vanilla extract

Filling:

• 6 tbsp brown sugar
• 1 tsp ground cinnamon

Instructions

 

• Place the oven rack in the upper third position then preheat the oven to 425 degree F. Line a baking sheet with parchment paper.
• In a large bowl, whisk together the flour, sugar, baking powder and salt. Add the butter and using a fork or pastry blender, cut into the flour mixture until the butter pieces are the size of small peas.
  
• In a large bowl, combine the mashed banana, milk and vanilla. Add the dry ingredients and mix until just moistened.
• Transfer the dough onto a lightly floured surface. Roll into a 12-inch square.
• In a small bowl, combine the brown sugar and cinnamon. Sprinkle over the entire surface of the dough.
• Tightly roll the dough into a log. Flatten the log until it is 1 inch thick and 16 inches long. Cut into 6 rectangles, then halve the rectangle into 2 triangles. Place on the prepared baking sheet, leaving space in between.
• Brush the scones with milk and then bake for 15 to 18 minutes or until golden brown.

Notes

Recipe source: ricardocuisine.com

 

Nutrition

Calories: 278kcalCarbohydrates: 39gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 31mgSodium: 104mgPotassium: 264mgFiber: 1gSugar: 13gVitamin A: 370IUVitamin C: 1.1mgCalcium: 93mgIron: 1.7mg

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