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4.92 from 25 votes
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Yield: 12 to 16 scones
Banana Bread Scones
Total Time:
30 mins
 
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
Instructions
  1. Preheat oven to 425 degrees F.
  2. 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.
  3. 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
  1. 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]

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