Banana Scones Recipe

Banana Scones Recipe: Without a doubt, these banana scones are the best. In the middle, there is a layer of baked banana slices that have been caramelized. They are soft and moist. They’re tall, tasty, and have a simple cinnamon maple glaze on top. You’ve never had scones like these before, trust me!

Scones are a lot like biscuits, but they don’t have eggs in them. Scones are baked with eggs to help them stick together, making a tasty mix of muffins and biscuits. They’re soft, fluffy, and moist, but not as crumbly as a biscuit. On top of that, they usually have a mild sweetness and flavor.

Banana Scones Recipe

Scones have more sugar than cookies but not as much fat as cake. Because of this, they are often served with jams or other spreads to make them taste better. This recipe is different, though, because the banana, brown sugar, and cinnamon maple icing make them SO tasty.

Scones come in a lot of different shapes, but this is the most common one. To make scone wedges, a big round of dough is cut into slices, like a pizza. They are baked either as squares or as rounds that have been punched out. Scones are brushed with milk, water, or an egg wash before they are baked to make the top golden brown. To make a crunchy crust, you can also add sugar.


Banana Scones

  • 3 cups + 1 tbsp (400g) all-purpose flour
  • 1/4 cup (55g) light brown sugar, packed + 2 tbsp, divided
  • 1 tbsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/2 cup (110g) unsalted butter, cold and cubed
  • 1 large egg
  • 1/3 cup (100g) finely mashed ripe banana (about 1 medium banana)
  • 3/4 cup (155g) heavy cream or whole milk + 2 tbsp, divided
  • 2 tsp vanilla extract
  • 12 medium bananas, sliced 1/4 inch thick
  • 1 tbsp raw sugar, for topping

Cinnamon Maple Icing

  • 1/2 cup (55g) powdered sugar
  • 1/2 tsp ground cinnamon
  • 2 tbsp pure maple syrup
  • 1/2 tbsp milk or water

Also See:

Pumpkin Brioche Recipe

How to make Banana Scones

  • A big baking sheet should have a silicone baking mat on it. If you don’t have a silicone mat, you can use parchment paper and sprinkle some flour on top of it. Put away. Mix the flour, baking powder, baking soda, cinnamon, and salt in a large bowl with a whisk. Add 1/4 cup of brown sugar and mix again. Crack the egg into a different bowl or large measuring glass. Add the mashed banana, 3/4 cup of cream, and vanilla.
  • Put it away after mixing it until it’s smooth. Take the cold, cubed butter and add it to the dry ingredients. After that, use your fingers to mix it in. For a few minutes, keep going until there are pea-sized pieces of butter all over. Mix the banana cream into the dough, then use a rubber spatula to bring the dough together. It ought to get rather rough and thick.
  • Don’t mix it too much; just try to mix in as many of the dry ingredients as you can. It’s okay if some of the flour is still broken up at the bottom of the bowl. Scoop up any dry bits from half of the dough and press it into a 7-inch round disk on the baking sheet. Spread the sliced bananas out evenly, leaving a little space around the edges. Then, sprinkle the extra 2 tablespoons of brown sugar on top (see picture in post for example).
  • Add the other half of the dough and press it down so it’s even. Pat it down and push the sides in at different times until it’s about an inch thick and 7 inches wide. Warm the oven up to 375F and put the pan in the freezer for 20 minutes. The dough should be pretty firm after 20 minutes. Cut the disk into 8 wedges and put each one about an inch away from the next.
  • You might need to use a knife or spatula to get them off the bottom, which might be a little sticky. To make them stick even more, put them back in the freezer for 10 minutes. Put some cream or milk on top and raw sugar on top of that. Not having raw sugar on hand? You could also use regular sugar or leave it out all together.
  • Put it in the oven and bake for 20 to 25 minutes, or until the top is golden brown. They’re getting bigger, so they could touch. This is fine because it keeps the scones from moving off the banana layer. During this time, let the scones cool for about 15 to 20 minutes.

How to store banana scones

Scones should be kept in the fridge in a container that keeps air out. Warm the oven up to 300F and bake on a parchment-lined baking sheet for 5 to 10 minutes to get it hot again. It works even better if you have a toaster oven.

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