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Banana Bread Scones
Dominique

Banana Bread Scones

These Banana Bread Scones combine the nostalgic sweetness of ripe bananas with the flaky texture of a perfect scone, making for a delightful breakfast pastry.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 ½ cups All-Purpose Flour
  • ½ cup Granulated Sugar
  • 1 tablespoon Baking Powder
  • 1 teaspoon Ground Cinnamo
  • ½ teaspoon Salt
  • ½ cup Unsalted Butter, very cold, cut into small pieces
  • 2 medium Ripe Bananas, mashed (about 1 cup)
  • 1 Large Egg
  • ¼ cup Milk or Buttermilk, very cold
  • 1 teaspoon Vanilla Extract
  • Optional: Turbinado Sugar for topping

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and salt.
  3. Cut in the cold butter using a pastry blender or forks until the mixture resembles coarse crumbs.
  4. In a small bowl, whisk together mashed bananas, egg, cold milk (or buttermilk), and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined.
  6. Turn the dough onto a lightly floured surface and gently knead 4-5 times to bring together, forming a ¾-1 inch thick disc.
  7. Cut the disc into 8 wedges and transfer to the baking sheet.
  8. Brush the tops with milk and sprinkle with turbinado sugar if desired.
  9. Bake for 18-22 minutes until golden brown.
  10. Cool slightly on a wire rack and enjoy.

Notes

Keep everything cold for flaky scones. Do not overmix the dough. Use very ripe bananas for the best flavor.