This post may contain affiliate links. Please read our disclosure policy.
These easy Banana Bread Scones have the sweet and delicious taste of Banana Bread in a scone! A.K.A. Comfort Food. This scone recipe is perfect for breakfast or a quick snack.
THE PERFECT FLUFFY SCONES FOR BANANA LOVERS
HEY YOU!! Happy, HAPPY MONDAY!
Cool people put bananas in their scones! But, first. Should I tell you about my Frozen-filled weekend? Yes. Yes, I should.
Ana’s Birthday Party was yesterday and, if you ask me, it looked more like we were celebrating Elsa and less like we were celebrating Ana’s 5th. We had the movie Frozen playing on our 1000-inch TV (exaggerating!), Frozensoundtrack BLASTING from her bedroom, and 8 little girls singing Let It Go as loud as they possibly could.
Do you know how loud a bunch of 5 and 6 year-old girlsARE? HOLYears-ringing!!
Another thing? Instead of cleaning up the mess, I watched Sweet Home Alabama after everyone left. I had to unwind. That bottle of Chardonnay was of huge help!
You know, I also have to let you in on a little secret.
I don’t measure flour. I don’t measure sugar, either. I just eyeball every.thing.
This is me talking to myself, out loud, which is pretty normal: “Meh. That looks like 1/2-cup… THAT is definitely about a teaspoon… Hm… This is about 1/4-ish cup… give or take…”
You know what happens when you eyeball? When BAKING?!?
Yah. Sometimes (alotta times) it does.not.work.out.
It’s cool, though… I just get to eat 3-times more banana bread scones than you.
Have to admit,I’m SOglad that my dad also could care less about perfect texture thushe always helps me out with eating up my imperfect sweets. It happens very, veeery often… Not to worry – I always figure it out by whipping-out those measuring cups and spoons.
The thing about scones is that, one, they’re good for breakfast, and two, they’re good for a snack, and three, they’re good for any time of the day.
Since staring at these scones should totally convince you to make them, I will not make a big closing argument aboutwhy you SHOULD make them! AND, while I’m still telling you what to do, make sure to measure out 1-CUP mashed banana. 😀
ENJOY!
Banana Bread Scones
Katerina | Diethood
These easy Banana Bread Scones have the sweet and delicious taste of Banana Bread in a Scone! A.K.A. Comfort Food. This scone recipe is perfect for breakfast or a quick snack.
Grease a large, heavy baking sheet with cooking spray and set it aside.
In a large mixing bowl, combine flour, sugar, baking powder, and salt; mix until well combined.
Rub the butter into the dry ingredients with your fingers, or with a pastry cutter; rub until the mixture resembles fine crumbs.
Make a well in the center and pour in milk, egg yolk, and vanilla.
Add mashed banana.
Using a wooden spoon, combine all the ingredients just until the dough comes together.
Transfer the dough onto a lightly floured surface and knead the dough five times.
Flatten ball into a disk; cut dough-ball into 8 wedges or rounds.
Put all the wedges on the baking sheet, leaving about 1/4-inch space between them.
Bake the scones for 15 to 18 minutes, or until golden brown.
Let cool for a few minutes and then transfer the scones to a wire rack.
In the meantime, make the glaze.
In a small mixing bowl whisk together powdered sugar, vanilla and 2 tablespoons water; whisk until smooth and combined. If the glaze is too thick, add 1 more tablespoon water and whisk until smooth.
While still warm, brush each scone with the glaze.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Just a reminder: Don't overwork the dough or the scones will turn out rubbery – or worse, bullety and hard. Cut out your scones cleanly. Twisting the cutter can impair the rise. If you use a fluted cutter, you can't twist it.
Ripe bananas have a wonderful natural sweetness, but a little extra sugar rounds out the overall flavor of the banana bread. Most recipes use regular granulated sugar, but we loved the richness the dark brown sugar brings to this recipe, so we incorporated it into ours, too.
We love using oil as it is light on animal fat and also very easy to use. Because we serve the scones with butter or whipped cream, it is okay not to use butter in the scone itself. However, if you prefer a scone made with butter, rub the butter into the dry ingredients until the flour resembles a coarse type of grain.
Use all-purpose flour for a higher rising scone that holds its shape nicely, both in and out of the oven. To make more delicate, lower-rising, cake-like scones, substitute cake flour for all-purpose flour.
How to make scones rise high? Once you've cut out your scone shapes, flip them over and place upside down on the baking tray. This will help them rise evenly and counteract any 'squashing' that happened when you cut out the dough. Perfect scones should rise to about 2 inches high.
As previously mentioned, it's crucial to keep the dough cold so that the butter doesn't melt before the scones are baked. Using cold ingredients helps, but your hands can warm up the dough when you're working with it. For extra precaution, it helps to chill the dough again before it's baked.
Overworking the dough: when you overwork your dough, your scones can come out tough and chewy, rather than that desired light, crumbly texture. The trick is to use light pressure and only the work the dough until it just comes together.
Scones can be made either with self-raising flour or with plain flour and baking powder. Sweet scones and cheese scones have an egg added to enrich them. Both will rise but whatever scone you make its important that they are handled lightly and not rolled too thinly.
When it comes to banana quick bread, the riper the better! The bananas need to be mostly or completely brown, with a mushy, almost pudding-like texture.
Using too much banana could make your bread heavy and damp in the center, causing it to appear undercooked and unappealing. If you have bananas leftover, you can always freeze them for later use.
Heavy Cream or Buttermilk: For the best tasting pastries, stick with a thick liquid such as heavy cream or buttermilk. I usually use heavy cream, but if you want a slightly tangy flavor, use buttermilk.
Perhaps there wasn't enough liquid, or it could be that the dough was overworked and / or the scones were overbaked. If you're measuring the liquid in a jug, make sure you check the amount at eye level. The dough should be handled gently and feel moist. If there are any crumbs in the bowl it will need a spot more milk.
Overworking the dough: when you overwork your dough, your scones can come out tough and chewy, rather than that desired light, crumbly texture. The trick is to use light pressure and only the work the dough until it just comes together.
You want to avoid twisting until the cutter reaches the work surface, if you twist as you cut it can lock up the sides and prevent the scones from rising evenly. Place the scones, smooth side up onto a parchment-lined baking tray. Cover the scones with clingfilm and rest for an hour before baking.
As well as the raising agent in the flour, baking powder adds a bit of lift to scones. Baking powder is a convenient choice as it is a ready-mixed leavening agent, generally made of bicarbonate of soda and cream of tartar (usually some cornflour too).
Be sure to double or even triple sift your flour, as it takes away the clumps in the flour allowing for more air pockets in the scone dough - the result being a fluffier and more crumbly scone.
Introduction: My name is Errol Quitzon, I am a fair, cute, fancy, clean, attractive, sparkling, kind person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.