I find that my banana baked good consumption is getting a bit out of control.

Banana Bread Scones I howsweeteats.com

Well, maybe not my consumption, but definitely my… development? Is that the proper word? Not like you’re surprised. I exploit this fruit more than any other and essentially stuff it into… well, anything that I can.

Blah blah blah. Nothing you don’t know, right?

I was a bit freaked out at what the banana would do to the scones. You know, it makes things kinda cakey? But good news: no cakey scones here. I found that it made the texture slightly lighter and perhaps a bit fluffier, which is only a bonus to me since I was never a fan of scones until I started making this recipe anyway. Scones were like bricks for breakfast. And even worse, they were often eaten while drinking coffee.

So a few years ago they would have been my worst nightmare.

I’m so glad my life has changed.

Banana Bread Scones I howsweeteats.com

Oh yeah. Important note: I covered these in brown butter glaze.

Banana Bread Scones I howsweeteats.com

I can’t help myself.

Actually, I could help myself if I wanted to, but 1. I don’t want to and 2. I remembered these banana spice muffins with brown butter glaze and determined that the scones had to be glazed or else I would die.

It was a matter of life or death people.

Banana Bread Scones I howsweeteats.com

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Banana Bread Scones

Yield: makes 12-16 scones

Total Time: 30 minutes

Ingredients:

3 1/4 cups all-purpose flour
1/3 cup loosely packed brown sugar
2 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cups cold unsalted butter, cut into pieces
2/3 cup buttermilk
2 teaspoons vanilla extract
2 ripe bananas, mashed
1/2 cup mini chocolate chips, if desired

brown butter glaze
1/4 cup brown butter
1/2-3/4 cup powdered sugar
1/2 teaspoon vanilla extract
1 1/2 tablespoons milk

Directions:

Preheat oven to 425 degrees F.

In a large bowl, whisk together flour, sugar, baking powder, soda, salt and cinnamon until combined. Add butter and using your fingers, a fork or a pastry blender mix it together and combine until the butter forms coarse little crumbs. I usually take a full 2-3 minutes and do this with my fingers.

Make a well in the center and add in buttermilk, vanilla extract and bananas. Mix with a large spoon until a dough forms and comes together - it might be sticky! Add in chocolate chips if desired. Just make sure your hands are floured and so is your work surface. Divide the dough in half and pat it into 6-inch circles on the floured surface. Cut into 6 or 8 wedges, then place on a baking sheet and bake for 10-12 minutes. Top with glaze and serve!

brown butter glaze
In a large bowl combine brown butter, vanilla extract and powdered sugar. Whisk until the mixture comes together then add in 1 tablespoon of milk, continuing to mix. I always stir my glazes for a good 3-4 minutes so they really come together. If it still doesn’t appear glaze-like, add in milk 1/2 tablespoon at a time and mix again. Don’t worry if it becomes too liquidy – just add a tiny bit of powdered sugar until you get the desired consistency.

[adapted from these maple bacon scones]

Banana Bread Scones I howsweeteats.com

AND chocolate chips. Yes to chocolate chips!

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106 Responses to “Banana Bread Scones.”

  1. #
    51
    Maria Tadic — April 3, 2013 @ 8:43 pm

    I love adding bananas to baked goods! Always makes them feel a bit healthier, right? Can’t wait to try these!

    Reply

  2. #
    52
    Not Only Sugar — April 4, 2013 @ 4:40 am

    I love this scones..

    Not Only Sugar

    Reply

  3. #
    53
    Donna — April 4, 2013 @ 6:24 am

    The bomb…..Could I possibly use mini WHITE chocolate chips without destroying the wonderfulness of your recipe??…Or caramel bits?…So weirdly not a huge fan of regular “brown” chocolate!

    Reply

    • Jessica — April 4th, 2013 @ 6:52 am

      definitely!

      Reply

  4. #
    54
    Elisa @ Insalata di Sillabe — April 4, 2013 @ 6:52 am

    They look so yummy! And you’re right, bananas do add a cake-y texture pretty much to everything and that’s way I love to incorporate them pretty much to all my baked goods! I’ll be trying these out to complete my list of banana-treats!

    xo, Elisa

    Reply

  5. #
    55
    Lorry — April 4, 2013 @ 7:21 am

    Yum I love scones and bananas! Never thought to combine both =) I was planning on halving the recipe because its just for myself. Do you think it would still work texture-wise keeping the number of bananas used as 2? I don’t want to lose the banana flavor in the scones by just using 1!

    Reply

  6. #
    56
    Natasha @ The Cake Merchant — April 4, 2013 @ 9:44 am

    I have a slight scone obsession, and have been making every recipe I can find. I’ve never tried a banana version before. Do you think these would freeze well?

    Reply

  7. #
    57
    Heather Christo — April 4, 2013 @ 9:44 am

    thank you for these. I love banana anything and banana scones are some of my favorite. But add that glaze and chocolate chips and they are perfect.

    Reply

  8. #
    58
    Jennifer — April 4, 2013 @ 10:43 am

    These look perfect, I’m making them on Saturday. It allows me to use the rest of the buttermilk and add scones to my freezer stash. Plus my son will love the chocolate chips. I love being able to offer him a treat on a weekend morning by pulling an unbaked scone or two out of the freezer, baking it up and having fresh scones for breakfast.

    Reply

  9. #
    59
    Barb | Creative Culinary — April 4, 2013 @ 12:00 pm

    As I sit eating a maple walnut scone from Starbucks I wonder why I don’t make my own more often. I have to admit, I sort of like the hard, not cakey thing…better to dip my scone into coffee my dear!

    Reply

  10. #
    60
    Dianna Belle — April 4, 2013 @ 12:11 pm

    Yum- i am going to try scone, starting with your recipe, but looking for the sofe scone + toffe. I LOVE bananas, but dislike banana bread…. weird??

    Reply

    • Dianna Belle — April 8th, 2013 @ 3:17 pm

      i need to learn how to type as fast as my brain runs… and then spell check everything… soft scones + toffee chips… yep! that’s what i meant

      Reply

  11. #
    61
    Carolyn — April 4, 2013 @ 12:54 pm

    Having a Baby Shower on Sunday with a dessert table of miniatures, these will definitely be included…My husband (from Scottish Heritage) is the champion of all scone makers. :-)

    Reply

  12. #
    62
    Kelly — April 4, 2013 @ 3:59 pm

    How did you know I had exactly two very ripe bananas sitting on my counter needing to be made into something delicious? These were great! Definitely add the chocolate chips; they bring the scones to another level :)

    Reply

  13. #
    63
    Karen — April 4, 2013 @ 5:53 pm

    I’m so glad you’ve got this thing for bananas, because I would put them in everything I bake if I could. I can’t wait to try these. Thanks!|

    Reply

  14. #
    64
    Deanna Ritz — April 4, 2013 @ 10:13 pm

    I can’t wait to try these. I just stuck 3 bananas in my freezer yesterday to use them at a later date. Now I know what I want to use them for.
    Thanks :)

    Reply

  15. #
    65
    tia the baker — April 5, 2013 @ 3:12 am

    2 great things together. banana bread and scones. how could you go wrong? :)

    Reply

  16. #
    66
    Jodi-dough — April 6, 2013 @ 7:38 pm

    These are amazing. The scone itself isn’t real sweet – so the glaze is perfect with it. I’d never made brown butter on purpose – and it is caramely and delicious.

    Reply

  17. #
    67
    Cher — April 6, 2013 @ 8:55 pm

    I made these tonight and they are fantastic and super easy!!

    Reply

  18. #
    68
    Amanda — April 7, 2013 @ 10:03 am

    These are amazing. I’m lazy so I made them without the glaze, and still – fanfreakingtastic.

    Reply

  19. #
    69
    Amber — April 7, 2013 @ 1:08 pm

    I MADE THESE THIS MORNING. THEY WERE SO GOOD. Also, the first time I’ve ever browned butter. DELICIOUS. Aahhhh the only downside is that my boyfriend already ate 3, so I’ll be lucky to have any to take with me to work tomorrow morning.

    Reply

  20. #
    70
    Jessie {Life As A Strawberry} — April 11, 2013 @ 6:12 pm

    I am so trying these! My boyfriend buys (and promptly forgets about) bananas at least once a week, and I am SO TIRED of banana bread. I just can’t even deal. These scones look like the perfect thing to break up my banana-bread-y life. Thanks!

    Reply

  21. #
    71
    Meg — April 12, 2013 @ 1:57 pm

    These. look. amazing. I’m a banana freak, though I’m guilty of “saving” my bananas for later in the week . . . only to discover they’re already overripe. I’m always on the look-out for great banana baked good recipes, and voila! Definitely have to try these!

    Reply

  22. #
    72
    Michelle @ A Healthy Mrs — April 14, 2013 @ 12:58 pm

    I made these last weekend, and I’m making them again today — they’re so good! Yum!

    Reply

  23. #
    73
    Em — April 18, 2013 @ 4:44 pm

    Needed to use up some riiiipe bananas so I turned to trusty Pinterest. Found this recipe and am SO GLAD I did! Made these today and I love them. They’re soft and the glaze is awesome. I’ve browned butter before but only for savory dishes, not sweets or glazes. I think it would be amazing on cinnamon rolls too. Anyway, this recipe is a total keeper. Now I just need to figure out how well they freeze…

    Reply

  24. #
    74
    Juan Burges — April 21, 2013 @ 2:38 am

    Baking is a food cooking method using prolonged dry heat acting by convection, rather than by thermal radiation, normally in an oven, but also in hot ashes, or on hot stones.[1] The most common baked item is bread but many other types of foods are baked. Heat is gradually transferred “from the surface of cakes, cookies and breads to their centre. As heat travels through it transforms batters and doughs into baked goods with a firm dry crust and a softer centre”.^

    Find out about our online site too
    http://www.caramoan.ph/caramoan-photo-gallery/

    Reply

  25. #
    75
    Susan — April 27, 2013 @ 12:35 pm

    These are so good! I made these several days ago. My husband and I both loved them – this recipe is a keeper! Thank you for sharing it.

    Reply

  26. #
    76
    Jessica — May 10, 2013 @ 2:32 pm

    Hello there : ) I made these scones yesterday as an early Mother’s Day treat for my mama, and these were FAB-U-LOUS!!!!! They were…..fall back to the wall and sink to the floor good!! Thank you for the recipe!!!

    Reply

  27. #
    77
    Rachel — September 21, 2013 @ 1:32 am

    Oh my goodness – found this recipe a few days ago because I had some bananas ripening on my counter and didn’t just want to make banana bread…so I promised myself that if I did all of my dishes (my washer is broken and I am lazy, so, it was bad) that I could make these! And now that I’ve finally achieved my goal and sampled these scones after much anticipation, I can officially say they are THE best reward!!! Oh my goodness. I love them. The texture is perfect, and the glaze is fantastic. I added chopped 60% cacao chocolate and loved the flakes/chunks combo :) thank you for sharing!!!!

    Reply

  28. #
    78
    Skye — November 23, 2013 @ 1:01 pm

    I made this yesterday! I dont know if I made it right though–is the texture supposed to be bread-cookie-like rather than dense scone like? Also how did you get your brown butter glaze white colored? Mine turned out more tan! But yay first time making brown butter–so yummy!! Thank you! :)

    Reply

  29. #
    79
    Marcia — January 26, 2014 @ 1:40 am

    These were the first scones I have ever made and they came out delicious!! I switched out the chocolate chips for peanut butter chips though. And you were right, the glaze totally makes them double amazing!!

    Reply

  30. #
    80
    Raschelle H — March 15, 2014 @ 10:09 pm

    I make these scones pretty regularly and am totally in love! But, I want to try them with Whole Wheat Flour – not white whole wheat. Any advice on the conversion?

    Reply

  31. #
    81
    Mareike — April 15, 2014 @ 9:16 pm

    Do you think it would be possible to substitute some or all of the all-purpose flour for some whole wheat pastry flour?

    Reply

    • Jessica — April 15th, 2014 @ 9:26 pm

      yes! AP flour will work for sure.

      Reply

      • Mareike — April 16th, 2014 @ 10:49 pm

        Here’s an update if you’re curious, I made these with half whole wheat pastry flour and half all-purpose and they were DELISH!

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