Banana Bread Scones

At breakfast, brunch, or tea time, we’re always happy to have a scone. And the banana bread scones have that sublime crumbly and buttery texture with just a hint of crunch at the corners to go with a steaming cuppa!

When the stay-at-home order began, everyone and I mean everyone, seemed to bake a loaf of banana bread. Since I’ve already made my fair share, I wanted to take a different route to utilize the overripe bananas that seem to grace every table in every home. 

And then I came across an exquisite recipe for banana bread scones. So, I did what I needed to do – added my twist and got to making the scones.

We certainly love scones in this house! The thick, sort-of-cakey, sort-of-cookie treats are devoured by the fistful. Yet, these banana bread scones surpassed even our veteran palates. For me, the scones were a double victory because they have all the feel of banana bread but take just half the time to make!

Why we love banana scones

• Banana bread scones barely require any effort. They are so easy to make.
• They have all the feel of banana bread with half the time!
• Tender, buttery, and crispy-edged cozy scones that everyone loves.
• Great for beginner bakers too.
• A fabulous way to use up all those overripe spotty bananas.

How to make banana bread scones?

Step 1: Preheat the oven to 200 C. Line a baking tray with baking paper or Silpat.

Step 2: In a small bowl, mix mashed banana, vanilla extract, and cream well.

Step 3: In a large bowl, sift the dry ingredients - all-purpose flour, quinoa flour, cinnamon powder, baking powder, and salt ( if using unsalted butter/coconut oil).

Step 4: Stir in the coconut sugar.

Step 5: Rub in the chilled cubed butter, using your fingertips or a pastry cutter, until the mixture forms large coarse crumbs.

Step 6: Mix in the chopped walnuts and chocolate chips.

Step 7: Pour over the banana mixture and mix with a fork until the dry ingredients are just moistened. If the mixture seems too dry, add in a bit more cream.

Step 8: Turn the dough out onto a well-floured surface and press together gently till it forms a ball.

Step 9: Press into a 9" circle and cut into 8 triangles. Gently place on the prepared tray. Brush lightly with cream. Sprinkle some sugar on top.

Step 10: Bake for 18-20 minutes or until lightly golden and cooked through. 

Step 11: Allow to cool for a few minutes, then serve warm!

Banana cinnamon scones recipe pro tips

• I used a mix of all-purpose and quinoa flours in this recipe. You can skip the quinoa flour and use only all-purpose flour.
• I used salted butter, so I forgo the salt. If you’re using unsalted butter, then add a quarter teaspoon of salt to the dry ingredient bowl.
• The secret to cottony soft scones is cold butter. Don’t let the butter melt. When you’re mixing it in the dry ingredients, make quick work of it. 
• The second secret to soft scones is not kneading. The more you knead, the harder the scones will be. The trick is when you fold the dry, and wet ingredients do it gently, and quickly.
• You can also use frozen bananas in this recipe for banana scones.

Serving the banana and walnut scones

Banana bread scones are very lightly sweetened with most of the sugar coming from the speckled bananas and chocolate chunks, making them the quintessential snack with tea, coffee, or even iced coffee.

The delicately suffused flavors of vanilla and cinnamon and the explosion of texture thanks to the nuts and chocolate chips, make them the ultimate middle-of-the-week treat.

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love these banana bread scones as much as we do!

📖 Recipe

Banana Bread Scones

Natasha Minocha

At breakfast, brunch, or tea-time, we’re always happy to have a scone. And the banana bread scones have that sublime crumbly and buttery texture with just a hint of crunch at the corners to go with a steaming cuppa!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 18 minutes mins

Total Time 33 minutes mins

Course Cakes, Cookies, Snack

Cuisine American

Servings 8 Scones

Calories 360 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 1 Large Banana, mashed
• ▢ 1/3 cup Cream You may need extra 1-2 tbsp of cream
• ▢ 1 tsp Vanilla extract
• ▢ 1.5 cup All purpose flour
• ▢ 1/2 cup Quinoa flour You can replace this with any flour you like.
• ▢ 2 tsp Baking powder
• ▢ 1/4 tsp Salt Use salt if your butter is unsalted or if you're using coconut oil. Omit if using salted butter
• ▢ 1 tsp Cinnamon
• ▢ 1/3 cup Coconut sugar You can use any sugar
• ▢ 1/2 cup Butter, chilled, cut into small cubes You can also use chilled coconut oil.
• ▢ 1/4 cup Walnuts, chopped
• ▢ 1/3 cup Chocolate chips/ chunks
• ▢ 1/2 tbsp Cream/milk, for brushing on top
• ▢ 1 tsp Sugar, for sprinkling on top

Instructions

 

• Preheat your oven to 200 C. Line a baking tray with baking paper or Silpat.
• In a small bowl, mix the mashed banana, vanilla extract, and cream well.
• In a large bowl, sift the dry ingredients - all-purpose flour, quinoa flour, cinnamon powder, baking powder, and salt ( if using unsalted butter/coconut oil).
• Stir in the coconut sugar.
• Rub in the chilled cubed butter, using your fingertips or a pastry cutter, until the mixture forms large coarse crumbs.
• Mix in the chopped walnuts and chocolate chips or chunks.
• Pour over the banana mixture and mix with a fork until the dry ingredients are just moistened. If the mixture seems too dry, add in a bit more cream.
• Turn the dough out on to a well-floured surface and press together gently till it forms a ball.
• Press into a 9" circle and cut into 8 triangles. Gently place on the prepared tray. Brush lightly with cream. Sprinkle some sugar on top.
• Bake for 18-20 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes.
• Serve warm. Enjoy!

Notes

This recipe has been adapted from Food 52.

Nutrition

Serving: 1SconeCalories: 360kcalCarbohydrates: 38gProtein: 5gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 43mgSodium: 291mgPotassium: 161mgFiber: 3gSugar: 10gVitamin A: 524IUVitamin C: 2mgCalcium: 87mgIron: 2mg

Tried this recipe?Let us know how it was!