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...

Three Banana Scones topped with Vanilla Glaze on a large plate

Think of these scones as sweet biscuits.  They're truly a cross between banana bread and biscuits.  These banana scones are more moist than your average scone with a mild flavor of bananas and a subtle hint of cinnamon.

8 Banana Scones on a cooling rack next to a coffee mug

Scones are so easy to make and I love that they typically aren't overly sweet.  I don't roll out the dough at all.  I just mix the ingredients together and place spoonfuls of the dough onto a baking sheet.

After the banana scones baked in the oven, I drizzled the sweet glaze over the tops of each of them.  The glaze added the perfect touch of sweetness.

A Banana Scone topped with Vanilla Glaze on a small plate next to a bunch of bananas

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.

Banana Scones with Vanilla Glaze ZagLeft

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.
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Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 8 - 10 Scones


  • 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
  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  • 2 tablespoons cream or milk


  • 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.
  • 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.


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.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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9 thoughts on “Banana Scones with Vanilla Glaze”

  1. Hi – I love your scone recipes – especially the small batch apple w/ maple drizzle! I would love to try the banana w/ vanilla glaze which sound yummy but 8 scones is too much since they taste best for no more than 2 days. Can I just divide the recipe in half for a small batch? I suppose I could just freeze the larger batch but I like them fresh and prefer to make different flavors to enjoy during the week. Thanks. Your recipes are just wonderful for me.

    1. Hi Annemarie. Thank you so much! I haven’t made the Banana Scones in a smaller batch so I can’t say with any certainty how they would turn out. This is a recipe published back when I was not focused on single-serving recipes. It’s a popular recipe and I think a small-batch version is a great idea. I’m going to have to work on a small-batch banana scone recipe very soon. Have a wonderful weekend!

  2. Great recipe, especially when you have more overripe bananas than you care to use for banana bread. Thanks!

    1. Hi Deb, I apologize for the delay in responding, I’ve been out of town for the holidays. I would not recommend you rolling them out. Because of the bananas, the consistency is very moist and they’re best dropped from the spoon onto a baking sheet.

  3. Your banana scones recipe is fantastic, tasty but not too sweet. The only change I made is that I added some chopped pecans and used fresh lilikoi (passion fruit) juice for the glaze. I live on Maui and always have an abundance of bananas at our disposal and the lilikoi are in season right now so I’m constantly looking for new recipes. Mahalo for sharing! 5 Stars here!!!

    1. I love the changes you made to the recipe. Pecans would be a wonderful addition and I can only imagine the fresh lilikoi made them absolutely delicious. You are so lucky to live in an area with such an abundance of fresh fruits. Thanks so much for sharing your idea.

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