Description
Homemade banana bread scones blend classic banana bread comfort with traditional British scone texture. Warm spices and sweet banana create a delightful pastry perfect for morning coffee or afternoon tea.
Ingredients
Scale
- 2 ½ cups (625 ml) all-purpose flour
- 1 cup (240 ml) mashed ripe bananas (about 2 large)
- 4 tbsps (60 g) granulated sugar
- 4 tbsps (56 g) unsalted butter
- 4 oz (120 ml) milk
- ¼ cup (60 ml) plain yogurt or sour cream
- 1 tsp vanilla extract
- 1 tbsp (14 g) salted butter
- 2 oz (60 ml) milk
- 2 tsps baking powder
- ¼ tsp salt
- 1 ½ tsps cinnamon
- ¼ cup (30 g) chopped walnuts (optional)
- ¼ cup (50 g) packed brown sugar
- ¼ tsp vanilla extract
- ½ cups (60 g) confectioners sugar
- Raw sugar for sprinkling on top
Instructions
- Banana Preparation: Thoroughly mash ripe bananas and blend with milk, yogurt, and vanilla extract until smooth and cohesive.
- Dry Ingredient Mixture: Combine flour, sugar, baking powder, salt, and cinnamon in a large bowl. Cut cold butter into small pieces and work into dry ingredients until texture resembles coarse crumbs. Fold in chopped walnuts.
- Dough Formation: Create a central well in dry ingredients and pour banana liquid mixture. Gently fold until ingredients are just combined, being careful not to overmix.
- Chilling and Shaping: Transfer dough onto floured parchment paper, forming a 1-inch thick circular disk. Cover and refrigerate for 30 minutes to firm up. Preheat oven to 400°F (200°C) and line baking sheet with parchment paper.
- Cutting and Baking: Invert chilled dough onto prepared baking sheet. Slice into eight equal wedges, leaving space between each. Bake for 25-30 minutes until edges turn golden and surface feels firm.
- Cooling Process: Allow scones to cool completely on baking sheet, preventing them from sticking together.
- Glaze Preparation: Melt butter and milk, then mix in brown sugar and vanilla extract. Gradually whisk in confectioner’s sugar until desired glaze consistency is achieved.
- Finishing Touch: Drizzle glaze over cooled scones. Optionally sprinkle raw sugar or decorative elements. Store in sealed container at room temperature for up to four days.
Notes
- Banana Ripeness Matters: Use overripe, deeply speckled bananas for maximum natural sweetness and deeper flavor profile.
- Chill the Dough: Refrigerating the scone dough helps prevent butter from melting and ensures flakier, more tender texture during baking.
- Handle with Care: Mix ingredients minimally to avoid developing gluten, which can make scones tough and dense instead of light and crumbly.
- Glaze Consistency Tip: Add confectioner’s sugar gradually to control thickness, ensuring smooth drizzle that sets perfectly without becoming too runny or thick.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 246
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 25 mg