Perfectly sweet and buttery Banana Scones with a light vanilla glaze– a lovely recipe that would be perfect to make for Mother’s Day…
I’ve never been the type of person who could sit still for long periods of time. My mind is always going – with four or five different thoughts racing around in my head most of the time. Even on weekends, when I should be taking a more relaxed approach to life, I’m always thinking and usually working up recipes in my head.
I do love my Sunday mornings though. Our day starts slowly and we wake up a bit later than normal. The weather’s been so nice, EJ and I have enjoyed drinking coffee out on our patio where he reads the Wall Street Journal while I thumb through magazines. I wish I could just sit and enjoy my magazine for longer than say, 10 minutes. But it’s Sunday. I always love to prepare a big breakfast for my family on this one day since every other day of the week we usually have either cereal or smoothies.
Last Sunday I was in a baking mood. I felt like a scone would be lovely to go along with my coffee and I knew EJ would think so too. So, while he was reading and the kids were lounging outside with us, I snuck into the kitchen to see what I could put together.
My over ripe bananas were begging to be mixed into a recipe but I was too impatient to wait for banana bread. Then, I thought of scones. Scones are quick, scones are easy – Banana Scones!
I knew a scone would be perfect to enjoy on our slow Sunday morning and I decided I would make a creamy and sweet vanilla glaze to top them off.
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.
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.
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 my son enjoyed them with butter and strawberry jam.
What’s your favorite way to enjoy your Sunday mornings?
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- 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
- 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.
- 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.
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.