Banana Scones with Vanilla Glaze

Perfectly sweet and buttery Banana Scones with a light vanilla glaze– a lovely recipe that would be perfect to make for Mother’s Day…

Think of these banana scones as sweet biscuits. They’re truly a cross between banana bread and biscuits. Scones are so easy to make and I love that they typically aren’t overly sweet.

I loved breaking off a piece of the scone and seeing little chunks of bananas inside. These scones were so good with my coffee and can be enjoyed with butter and strawberry jam.

Why This Recipe Works

• These banana scones are extra buttery and delicious!
• They have sweet crumbly edges and soft, tender centers.
• The scones are topped with a delightful sweet glaze.
• These scones are more moist than your average scone with a mild flavor of bananas and a subtle hint of cinnamon.

Ingredient Notes

See recipe box below for ingredient amounts and full recipe instructions.

• Flour: 2 ½ cups of all-purpose flour is the standard amount of flour needed for homemade scones. You will also need a small amount for your hands and for dusting your work surface
• Baking powder and baking soda: Gives a little lift to the scones.
•  Salt and cinnamon: For flavor.
• Sugar: I recommend using 3 tablespoons of granulated sugar.
• Butter: Use 1 stick of cold, salted butter. Make sure to keep the butter in the refrigerator until you are ready to use it. Cold butter is essential in making the best tasting scones. It ensures the scones will be flaky with crisp edges.
• Egg: Adds structure.
• Milk: Use any percentage of cow’s milk (whole, skim, 1%, or 2%). You can also use almond milk, half & half, or cream instead.
• Bananas: Use 2 bananas, mashed. You can use frozen and thawed bananas if fresh is not available to you.

For the Glaze

• Powdered sugar: This ingredient is also called confectioner’s sugar and icing sugar.
• Vanilla: For flavor.
• Milk: Use 2 to 3 tablespoons of milk or cream for your glaze.

How To Make This Recipe

1. In a mixing bowl, stir together the flour, baking powder, baking soda, salt, sugar and cinnamon.
2. Cut in the butter with a pastry cutter until the mixture resembles crumbs.
3. In another mixing bowl, whisk together the egg, milk and bananas.
4. Add the dry ingredients to the wet ingredients and gently stir. Be careful not to overmix.
5. Drop 1/4-cup spoonfuls onto baking sheet, spacing two inches apart.
6. Bake for 12-15 minutes or until golden brown.
7. Remove from the oven. Let the scones cool on the baking sheet for 2-3 minutes then transfer to cooling rack to continue cooling.

To Make The Vanilla Glaze

1. In a small bowl, whisk together the powdered sugar, vanilla and milk until smooth. The glaze should have enough liquid in it to drizzle onto the scones. If needed, add a little more milk until desired consistency is achieved.

Expert Tips

• Be sure to use cold ingredients.
  • The secret to flaky scones is to start with cold ingredients. Make sure your butter, egg, and milk are all cold. Just like making pastry, the fat has to be cold. If the butter gets warm, it melts and mixes into the flour.
• Don’t overwork the dough.
  • Once you add in the liquid (egg, milk, etc.) stir the dough very little to combine. Remember to handle the dough as little as possible. Over-mixing the dough will lead to scones that are rather chewy instead of light and flaky.

Frequently Asked Questions

How Do You Store Scones?

They keep well in the refrigerator but are best eaten in a day or so after baking them.

Can You Freeze Scones?

Yes, you can! Make and shape the dough into scones and freeze them on a baking sheet, then transfer the frozen unbaked scones to a zip-top bag. Unbaked scones can be frozen for up to 3 weeks. Bake them straight from frozen, adding a couple of minutes to the baking time.

Enjoy!

Banana Scones with Vanilla Glaze

By: Joanie Zisk

Prep: 5 minutes mins

Cook: 15 minutes mins

Total: 20 minutes mins

Servings: 8 Scones

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Perfectly sweet and buttery Banana Scones with a light vanilla glaze- a lovely recipe that would be perfect to make for Mother’s Day.

Ingredients 

• ▢ 2 1/2 cups all-purpose flour
• ▢ 2 teaspoons baking powder
• ▢ 1/4 teaspoon baking soda
• ▢ 1/2 teaspoon salt
• ▢ 3 tablespoons granulated sugar
• ▢ 1/4 teaspoon cinnamon
• ▢ 1/2 cup cold butter cut into small pieces, 1 stick
• ▢ 1 egg
• ▢ 1/2 cup milk
• ▢ 2 bananas mashed
• ▢ FOR THE GLAZE
• ▢ 1 cup powdered sugar
• ▢ 1 teaspoon vanilla
• ▢ 2 tablespoons cream or milk

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Instructions 

• Preheat the oven to 400 degrees F.
• Line a baking sheet with parchment or baking mat.
• In a mixing bowl, stir together the flour, baking powder, baking soda, salt, sugar and cinnamon.
• Cut in the butter with a pastry cutter until the mixture resembles crumbs.
• In another mixing bowl, whisk together the egg, milk and bananas.
• Add the dry ingredients to the wet ingredients and gently stir. Be careful not to overmix.
• Drop 1/4-cup spoonfuls onto baking sheet, spacing two inches apart.
• Bake for 12-15 minutes or until golden brown.
• Remove from the oven. Let the scones cool on the baking sheet for 2-3 minutes then transfer to cooling rack to continue cooling.
• Drizzle glaze over the tops and let dry for a few minutes.
• Serve.

TO MAKE THE GLAZE

• In a small bowl, whisk together the powdered sugar, vanilla and milk until smooth. The glaze should have enough liquid in it to drizzle onto the scones. If needed, add a little more milk until desired consistency is achieved.

Notes

TIP: If you have a food processor, place the dry ingredients into the base. Pulse a few times. Add the chopped butter and pulse until the mixture resembles coarse crumbs. Then continue with the recipe by adding the dry ingredients into the wet ingredients.

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