Banana Scones. Anytime there is an opportunity to bake, I jump to it. There’s something magical about desserts that genuinely captures the season’s sweetness.

This time of year, I find myself drawn to the kitchen more than ever, whipping up batches of delicious treats and filling the house with the warm, comforting aroma of freshly baked goodies. Baking becomes a joyful ritual, a way to celebrate the flavors and memories of the season.

banana scones

Scones and with a cup of tea, there is nothing like it. I had some fast-reaching peek bananas, and I wouldn’t say I like to throw away food.

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Therefore, we have a little experiment here today. An experiment, I may add, is worth every bite and every scone I enjoyed.

When working with the dough, you will find it a bit sticky, which is normal due to the bananas. 

I generously placed flour on the board where I was rolling out the dough and on the rolling pin.

Those banana scones are not too sweet; therefore, I leave it up to you to add more sugar than I used.

And if you are looking for less sugar, these wonderful blueberry banana oatmeal muffins are super delicious too.

In this Article

Here are a few helpful tips for the ingredients needed to make those Banana Scones

This is a quick introduction. Please read the recipe for complete instructions.

All-purpose flour: suitable for all types of baking goods.

Baking soda: provides the leavening necessary for your dough to rise 

Sugar: gives that hint of sweetness to your baking. I use regular cane sugar for this recipe.

Unsalted cold butter: gives you complete control of the overall flavor of your recipe, allowing the natural taste of your food to come through. Make sure it is cold for this recipe.

Eggs: large eggs brought to room temperature

Bananas: Make sure they are nicely ripe banana before smashing them well. Crush them at the last minute so they do not turn too dark when in contact with the air. 

Whole milk: you need the richness of the milk to bring the scones moist

Salt: the primary function of salt in your baking recipes is to enhance the flavor of the other ingredients. It also provides balance to the sweetness of the cake.

banana scones

Equipment used to create this dessert

I only recommend what I use and love. 

Baking sheet Essential to have a clean and heavy cookie sheet. Better heat distribution when baking. 

Parchment paper is My favorite as nothing stick, less cleaning to do as well. 

Mixing bowls, We never have enough. This one is my favorite as they have a lid so that you can save the contents in the refrigerator. The bottom is non-slip, which is perfect in my book.

Sifter is a must in all kitchens. This will separate and eliminate any residues in the flour. 

Rolling pin: with so many in the market, a rolling pin is a personal tool you must test and enjoy. I have four in my kitchen, as they all perform different functions. 

3-inch round cutter is perfect; have fun using a larger or smaller one. Change the baking time accordingly. 

Baking brush silicone is my preference, as you can wash them in the dishwasher, and nothing gets stuck between the bristles.

banana scones

Baking tips and step-by-step instructions to create this excellent banana bread scones

As with all my recipes, please have all the ingredients ready before starting to work on your banana scones.

To me, baking is super relaxing. I enjoy feeling the dough become homogenous between my fingers. You will enjoy instantaneous gratification when you bite into what you just made. 

  • Preheat the oven to 425F. Parchment-lined baking sheet or use Silpat.

Dry ingredients:

  • Add all the dry ingredients to a bowl. Sift the flour with the salt, baking soda, and part of the sugar.
  • Cut the cold butter into small bits and add them to the flour. I enjoy working the flour and cold butter between my fingers, resulting in a coarse, grit-like texture.

Work the wet ingredients.

  • Mix the eggs and milk in a small bowl and whisk until well emulsified. 
  • Add the milk mixture slowly to the flour by always mixing and breaking down any clumps that may have formed. 
  • If some clumps have formed, use a small colander or grate to push them against it to break them down
  • Crush the banana and add it to the flour gently.

Assembling your scones

  • Form your dough into a ball and flatten it into a dish on a lightly floured surface.
  • Use your rolling pin to roll it out to 1 inch thick. 
  • Dip the 3-inch cutter into the flour, which is easy to separate and less sticky, and transfer your rounds to the cookie sheets. 
  • Once all your cookies are done and placed on the cookie sheet, whisk together one egg and brush the tops of your scones with it.
  • Sprinkle the remaining sugar over them to create a crunchy top. 
  • Bake, and when done, transfer to a cooling wire rack. 

Pro Tips

I use parchment paper to cover my cookie sheets. If you have a Silpat, that is perfect, too. Buttering your cookie sheets is the first step if none are on hand. Make sure all corners are covered. 

banana scones

Storing information

If you are fortunate to have leftovers, they store them in an air-tight glass container in the refrigerator, if need be, for a couple of days.

Please make sure that they are at room temperature before sealing the container. Moisture will make them soggy. 

What to serve your banana scones with?

You can have so much fun with those scones.

They are excellent fresh out of the oven or with whipped honey butter and jam, which makes them a perfect companion.

It’s delicious with Nutella. Nothing tastes amazing like bananas and chocolate. Slice them open and add as much or as little Nutella as you want. 

Plain and easy heavy cream. You may want to add a touch of vanilla extract and whisk until soft peaks form. This is delicious to dip your banana scones in. Sprinkle sparingly a touch of cinnamon over the heavy cream.

Greek yogurt with either maple syrup or a touch of brown sugar, mix well and enjoy.

Frequently Asked Questions

What is the secret to a good scone?

More is less, and when it comes to kneading the mix, the less you touch it, the better it is. Kneading the dough too much the more the gluten will tighten up which means your scones will turn into a hickey puck.

What to avoid when making scones?

Start with ingredients that are not cold, overmix the dough, or bake the scones beforehand.

What makes scones different from biscuits?

Scones are typically made using the quick bread method with a higher ratio of liquid to flour and sometimes no butter at all. In contrast, biscuits have a high ratio of butter

If you enjoy this delicious banana scone recipe, look at my other recipes.

Banana Cake

Cheddar and Jalapeno Scones

Banana Upside-Down Cake

Banana Bread With Cranberry and Chocolate

More Favorites from Giangi’s Kitchen

Banana Scones

5 from 9 votes
banana scones
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12
Author: Giangi Townsend
Desserts capture the sweetness of the season. I found myself baking more during this time of the year than at any other time
Print Pin

Ingredients 

  • 4 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ cup sugar
  • 2 tablespoons sugar
  • ½ cup unsalted butter, cold
  • 2 eggs
  • 1 cup bananas , mashed
  • 1 cup whole milk
  • salt
  • 1 egg, for brushing at time of baking

Instructions

  • Preheat oven at 425F. Cover 2 large cookie sheets with parchment paper, Silpat, or lightly butter them.
  • In a large bowl sift together the flour, baking soda, a pinch of salt, and ½ cup sugar. Cut the butter into bits and blend it into the flour mixture with your fingertips until the mixture resembles a coarse meal.
  • In a small bowl, mix together 2 eggs and the milk until well combined. Add milk mixture and bananas to the flour mixture, gently stirring into the dough just forms.
  • On a lightly floured surface form dough into a ball and flatten it into a disk. With a floured rolling pin, roll out dough 1 inch thick and with a 3-inch round cutter cut out rounds, transferring to baking sheets.
  • If the dough sticks, dip the cutter into flour before cutting the rounds. Gather scraps and make more rounds in the same manner.
  • In a small bowl, beat 1 egg and brush tops rounds, and sprinkle the remaining 2 tablespoons of ugar over them.
  • Bake scones in the upper and lower thirds of the oven, switching them halfway through baking, 20 minutes, or until golden. Transfer scones to a rack and cool.
  • Serve scones with cream and jam.
    About 12 scones

Nutrition

Calories: 299kcal | Carbohydrates: 46g | Protein: 7g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 63mg | Sodium: 574mg | Potassium: 131mg | Fiber: 1g | Sugar: 13g | Vitamin A: 337IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 2mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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Originally published on September 13, 2020.