Banana Scones -

5 from 1 vote

Banana Scones

This banana scone recipe gives you soft, buttery scones loaded with flavor that bake up in half the time of banana bread! With a hint of cinnamon, chocolate chips, and walnuts, they're about to become your new favorite way to use up those spotty bananas!

Prep Time15

Cook Time18

Total Time33

Course: Cakes, Cookies, Snack

Cuisine: American

Servings: Scones

Calories: 375kcal

Author: Natasha Minocha

Ingredients

1 Large Banana, mashed
1/3 cup Cream
1 tsp Vanilla extract
2 cup All-purpose flour
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 Sugar
1/2 cup Butter, chilled, cut into small cubes
1/4 cup Walnuts, chopped
1/3 cup Chocolate chips/ chunks
1 tbsp Cream or milk For brushing on top
2 tsp Sugar For sprinkling on top

US Customary - Metric

Instructions

Preheat your oven to 200 C/ 400 F. Line a baking tray with baking paper.
In a small bowl, mix the mashed banana, vanilla extract, and cream well.
1 Large Banana, mashed, 1/3 cup Cream, 1 tsp Vanilla extract
In a large bowl, sift the dry ingredients - all-purpose flour, sugar, cinnamon powder, baking powder, and salt.
2 cup All-purpose flour, 1/3 cup Sugar, 2 tsp Baking powder, 1 tsp Cinnamon, 1/4 tsp Salt
Rub in the chilled cubed butter, using your fingertips or a pastry cutter, until the mixture forms large coarse crumbs.
1/2 cup Butter, chilled, cut into small cubes
Pour the banana mixture over the dry ingredients and mix with a fork or your hands until a rough dough forms.
Turn the dough out onto a lightly -floured surface and gently pat into an even circle, about 6" in diameter.
Sprinkle the chopped walnuts and chocolate chips on the dough. Press them down slightly.
Cut the dough in half and place one on top of the other. Press the dough slightly, and again cut it in half.
Place the halves on top of each other, press them slightly, and repeat this process twice more.
This helps the walnuts and chocolate chips get dispersed evenly through the dough without overworking it. It also helps create flaky layers.
1/4 cup Walnuts, chopped, 1/3 cup Chocolate chips/ chunks
Use a rolling pin to roll the dough into a 9" circle and cut into 8 triangles.
Place on the prepared tray.
Brush lightly with cream. Sprinkle some sugar on top.
1 tbsp Cream or milk, 2 tsp Sugar
Bake at 200 C/ 400 F 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!

Video

Notes

Keep everything cold. Make sure your butter and cream are straight from the fridge. Cold butter creates those irresistible flaky layers in your scones.
Work quickly. When you're mixing the butter into the dry ingredients, make quick work of it. The less you handle the dough, the better.
Don't overmix or knead the dough. Mix just until the ingredients are combined. Overmixing can lead to dense, tough scones.
Don’t knead the add-ins. Stick to the folding method for the add-ins. This helps distribute them evenly and also creates airy, light-textured scones.
Chill if needed. If your kitchen is warm (or you've handled the dough too much), chill the shaped scones for 10–15 minutes before baking. This keeps the butter cold and helps them rise beautifully.

Nutrition