What to do with all those bananas that ripened at once? Banana bread was the logical answer…until now. There are only so many times one person can keep making banana bread or muffins, so I found myself wondering what a banana scone would be like. After a little trial and errors, I successfully created my new go-to recipe when I need to make sure I don’t waste my bananas! I refer to these as banana bread scones simply because they have that classic banana bread flavour, but they were made to have the texture of a scone. They are soft, crumbly and sweet. I enjoy eating scones any time of the day, but I particularly love these banana bread scones during breakfast.
Banana Bread Scones Ingredients
Similar to other scone recipes on my blog, the ingredients are simple and most likely already in your kitchen and pantry.
Here’s a quick look at what you will need:
– all-purpose flour
– white and brown sugar (the latter is for the filling only)
– baking powder
– salt
– butter, the colder the better
– approximately 2 medium ripe bananas
– milk, I have successfully made this recipe with both 2% and oat milk (dairy free option)
– pure vanilla extract
– cinnamon
Now that you have all of your ingredients ready to go, lets chat a bit about technique! It’s important to follow the directions carefully so your scones turn out soft, moist and crumbly.
How to Make Banana Bread Scones
To begin, you will combine all the dry ingredients together minus the brown sugar and cinnamon. Those 2 dry ingredients are for the filling only. They do not go directly in the dough.
Next, you will cut cold butter into the dry mixture with your clean fingers or a pastry cutter. I like to use my fingers. I find that to be the easiest. If you do so to, just rub the butter between your fingers to get pea-sized pieces.
If you don’t cut the butter and just mix it in the dry ingredients, you won’t get a proper scone texture. Your banana bread scones would just be, well, banana bread. Therefore, this step is crucial.
The mixture will be coarse and somewhat resemble damp sand when the butter is successfully added. Then, you can fold in the the remaining wet ingredients.
Once a ball of dough forms, place it on a floured surface and begin to pat it down to shape it into an even, flat circle. If the dough is sticking to your hands too much, add a bit more flour. Avoid overworking the dough.
The flat dough should be about 1/2 inch thick. This is a bit thinner than normal for other scone recipes. That’s because you will be folding the dough once you get the cinnamon sugar filling together.
How to Make Cinnamon Sugar Filling
I felt like these banana bread scones needed a little something extra to make them different from just a slice of banana bread.
Before cutting these scones into triangles, cinnamon is combined with brown sugar to make the cinnamon sugar filling. After forming the dough into a flat disk, the cinnamon sugar is sprinkled on half and then folded over.
The layers will rise. You can pinch the edges to seal them so they don’t come completely apart in the oven.
Some of the filling may seep out when baking. This is normal so a silicone mat or parchment paper is recommended. It’ll make for easier clean up if the brown sugar melts onto the baking sheet.
The Main Difference Between Banana Scones & Banana Bread
Banana scones should have a crunchy top but soft inside. They will also be more airy and crumbly when compared to banana bread.
*BONUS: banana bread scones are just more fun to serve with tea!
More Scone Recipes You’ll Love:
- Classic English Scones (best with clotted cream and jam!)
- Cheddar Chive Scones (enjoy with butter or chutney!)
- Brown Sugar Scones (glaze with maple or leave plain!)
- Blueberry Scones (use fresh or frozen blueberries!)
Banana Bread Scones with Cinnamon Sugar Filling
Ingredients
FOR THE SCONES
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 6 tablespoon butter cold
- 1/2 cup mashed bananas ~2 medium ripe bananas
- 1/4 cup milk
- 1 teaspoon vanilla extract
FOR THE FILLING
- 1/3 cup brown sugar
- 1 tablespoon cinnamon
Instructions
- Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a medium size mixing bowl, sift and combine flour, sugar, baking powder and salt.
- Using your finger tips or a pastry cutter, cut cold butter into the dry mixture until coarse.
- Add mashed bananas, milk and vanilla extract. With floured hands, form the dough into a ball. Add more flour slowly if the dough is too sticky and a ball is not forming easily.
- Place the ball of dough onto a floured surface and gently pat down into a flat, even circle — about 1/2 inch thick.
- In a small bowl, make the filling by combining brown sugar and cinnamon. Then, sprinkle the cinnamon sugar filling on half of the circle. Fold dough in half, over filling and seal edges.
- Cut into triangles (8-10 depending on size) and place scones on the lined baking sheet. Brush tops with milk and sprinkle with white sugar.
- Bake for 18 minutes or until golden brown on top. Remove from the oven and enjoy/serve warm with tea!
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*If you give this recipe a try, send me a photo of your creation on my Facebook, Twitter, or Instagram! Include the hashtag #theteacupoflife.