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Banana Bread Scones

Delicious scones that combine the flavors of banana bread with a creamy cinnamon glaze, perfect for breakfast or snacks.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 scones
Course: Breakfast, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

For the scones
  • 2 pieces ripe bananas, mashed Use overripe bananas for best flavor.
  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold and diced Chilled butter is essential for flaky scones.
  • 1/2 cup buttermilk Can substitute with regular milk mixed with lemon juice.
  • 1 teaspoon vanilla extract
For the glaze
  • 1/2 cup cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon cinnamon
  • 2 tablespoons milk For thinning the glaze if necessary.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
  3. Cut in the cold butter until the mixture resembles coarse crumbs.
  4. Stir in the mashed bananas, buttermilk, and vanilla extract until just combined.
  5. Turn the dough onto a floured surface and gently knead until it holds together.
  6. Pat the dough into a circle about 1 inch thick and cut into wedges.
  7. Place the scones on the prepared baking sheet and bake for 15–20 minutes until golden.
Glaze Preparation
  1. For the glaze, beat the cream cheese, powdered sugar, cinnamon, and milk until smooth.
  2. Drizzle the glaze over the warm scones before serving.

Notes

Serve warm with a sprinkle of chopped nuts or a dollop of whipped cream. Store in an airtight container in the fridge for 3-4 days or freeze for up to a month.