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.
- 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
- 6 tbsp brown sugar
- 1 tsp ground cinnamon
- 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.