Banana Bread Scones.
I find that my banana baked good consumption is getting a bit out of control.
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.
Oh yeah. Important note: I covered these in brown butter glaze.
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
- 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
- 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.
AND chocolate chips. Yes to chocolate chips!