Earlier this month, I mentioned that you shouldn’t be surprised if banana bread scones made an appearance on the blog soon. Well, here they are!
After making those banana bread cinnamon rolls, I couldn’t help but whip up a batch of banana bread scones. (With the recent addition of new banana bread recipes in our house, I’ve actually purchased bananas just so I could have them go bad!)
These scones are just what you would expect out of a baked good that has banana bread in the description. The flavor is just like that of banana bread, just in a tender scone.
Lots of banana and cinnamon flavor shine through with a hint of warmth from a little nutmeg.
When I mashed the bananas, I made sure to leave a few chunks because I like being able to have actual bites of banana in the scone. This makes the the texture more dense than your normal scone, so if you want more of the tender texture, make sure you mash the bananas well.
A light cinnamon sugar dusting is sprinkled on before baking and a simple confectioner’s sugar glaze with brown sugar is drizzled on the cooled scones to add just the right amount of sweetness without going overboard.
Definitely a good reason to go buy some bananas and let them go brown!
- 1 C white whole wheat flour
- 1¼ C all-purpose flour
- ⅓ C brown sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1½ tsp cinnamon
- ½ tsp nutmeg
- ½ C unsalted butter, cold and cut into pieces
- 2 ripe bananas, about 1 cup mashed
- 1 egg. lightly beaten
- 1 tbsp water
- 2 tbsp sugar
- ¼ tsp cinnamon
- ½ C confectioner's sugar
- 2 tbsp brown sugar
- ½ tsp vanilla extract
- 2-3 tsp milk
- Preheat oven to 350. Line a baking sheet with parchment paper or a baking mat.
- In a large bowl, whisk together flours, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Cut in butter with a pastry blender or two forks until mixture resembles coarse crumbs. Stir in mashed banana and egg. Stir until just combined.
- Turn dough out onto well-floured surface. Dough will be soft and somewhat sticky. Knead 5-6 times until dough comes together.
- Shape into an 8-inch circle. Brush top of dough with water. Stir together sugar and cinnamon for topping and sprinkle over the top. Cut into 8 pieces and place on prepared baking sheet.
- Bake for 15-18 minutes or until light golden brown. Transfer to wire rack to cool.
- In a small bowl, whisk together sugars. Add in vanilla and 2 tsp milk. Add another tsp milk if you want a thinner glaze. Drizzle over cooled scones. Serve.
- Store leftovers in a loosely covered container.
Liz says
Leaving chunks in the bananas sounds like a great idea! My kids would love these!
Carrian says
These look so good! Can’t wait to try them!
Abby says
One of these and a cup of tea sounds like the start of a great day to me!! Love!
Erin | The Law Student's Wife says
I always have extra banans on hand and scones are one of my fave breakfast treats. Perfect combo! Love the fall spices you have in here too.
Nora @ Buttercream Fanatic says
Oh man your scone recipes are always the best. I can’t wait to try these! Pinned!
RavieNomNoms says
I bet those taste fantastic!!! YUM
Jess @ On Sugar Mountain says
You know, I’ve been so into pumpkin lately for the fall that I completely forgot how much I adore banana bread. Seriously, it’s one the best inventions ever. And now you’ve made it into this gorgeous scone!!! You are my hero, Jessica! 😀
Pamela @ Brooklyn Farm Girl says
These scones look absolutely amazing, perfect for breakfast!
Ashley says
I love all your scone recipes! Especially since they are my favorite breakfast treat! These sound wonderful – perfect for a special weekend breakfast!
Stephanie @ Eat. Drink. Love. says
Yum! Banana bread is a favorite of mine! Great idea to leave some larger chunks in!
Tanya Schroeder says
Jessica you always have the best scones and these are no exception! I am always in need of a way to use up bananas!
Anna (Hidden Ponies) says
I also buy bananas just to let them go bad 🙂 You always make such beautiful scones!
Julie (@JuliesEatsTreat) says
Mmmm these look fabulous! My daughter loves bananas so I have to buy extra and hide them so I can make yummy treats like this!
Tracey says
The scones sound wonderful, and I especially love the idea of a brown sugar glaze! I adore that green plate hiding in the back of the first two photos – mind sharing where you found it?
Hayley @ The Domestic Rebel says
Banana bread cinnamon rolls sound like my ideal breakfast for the rest of my life! I am loving that crunchy cinnamon sugar topping. And the brown sugar glaze — drool. Can I come live with you already?!
val says
Scone Perfection.
Meghan says
These are gorgeous and I love the brown sugar glaze!
Emily @ Life on Food says
I love how you make so many different scones. They also seems so much more effort than muffins but I know they really aren’t.
Emily says
These sound delicious! I love having a scone for breakfast! I do have a questions about the wheat flour. I don’t have any and don’t ever use it. Would I be able to substitute it with the all-purpose flour or just leave it out? If it’s vital to the recipe, I could buy some wheat flour, but since I don’t use it, I’d rather not buy it to use only once in a while.
Jessica@A Kitchen Addiction says
Yes, you can substitute all-purpose flour for the wheat flour. You may find that you need to add a little more flour to keep it from being too sticky when you knead and shape the dough. Hope that helps!
Carrie says
I made these without out the topping and added raisins. This is a great recipe!! Turned out perfect! Yum