Tender, buttery scones packed with sweet ripe bananas and finished with a luscious maple-cinnamon glaze make this one of my favorite baked treats. I love serving these for breakfast, brunch, or as an afternoon snack with coffee or tea. The natural sweetness of bananas paired with warm maple and cinnamon creates a cozy flavor that feels comforting and special.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups (250 g) all-purpose flour
¼ cup (50 g) granulated sugar
1 tablespoon baking powder
½ teaspoon kosher salt
½ cup (113 g) unsalted butter, cold and cubed
1 large egg, room temperature
½ cup (119 g) heavy cream
1 teaspoon vanilla extract
2 ripe bananas, roughly chopped (about 1 cup)
1 cup (125 g) confectioners’ sugar
2 tablespoons pure maple syrup
½ teaspoon ground cinnamon
1–2 tablespoons milk, as needed
Directions
I start by preheating the oven to 400°F (200°C) and lining a baking sheet with parchment paper.
In a large bowl, I whisk together the flour, granulated sugar, baking powder, and kosher salt. Then I add the cold, cubed butter and cut it into the flour mixture using a pastry cutter or my fingers until it resembles coarse crumbs with some pea-sized pieces.
In a separate bowl, I whisk together the egg, heavy cream, and vanilla extract. I pour the wet ingredients into the dry ingredients and gently mix until a shaggy dough forms, being careful not to overmix.
I fold in the chopped bananas carefully. The dough becomes slightly sticky, which is exactly what I expect.
Next, I turn the dough out onto a lightly floured surface and gently pat it into an 8-inch circle about 1 inch thick. I cut the circle into 8 wedges and place them slightly apart on the prepared baking sheet.
I bake the scones for 13–17 minutes, until the tops are lightly golden and the centers are set. After baking, I let them cool slightly.
For the glaze, I whisk together the confectioners’ sugar, maple syrup, ground cinnamon, and enough milk to create a smooth, drizzleable consistency. I drizzle the glaze over the warm or cooled scones before serving.
Servings and timing
This recipe makes 8 servings.
Prep Time: 15 minutes
Cooking Time: 18 minutes
Total Time: 33 minutes
Each scone contains approximately 320 kcal.
Variations
I sometimes add chopped toasted pecans or walnuts to the dough for extra crunch. If I want a deeper flavor, I replace part of the granulated sugar with brown sugar.
For a more pronounced maple taste, I add a small splash of maple extract to the glaze. When I want a bakery-style finish, I sprinkle a little coarse sugar on top before baking for extra texture.
Storage/Reheating
I store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, I place them in the refrigerator for up to 5 days.
To reheat, I warm them in a 300°F oven for about 5–8 minutes or microwave them for 10–15 seconds. If I plan to freeze them, I freeze the scones without glaze and add fresh glaze after reheating.
FAQs
Can I use frozen bananas?
I can use frozen bananas, but I make sure to thaw and drain any excess liquid before folding them into the dough to avoid making it too wet.
How do I keep my scones from spreading too much?
I make sure the butter is very cold and avoid overmixing the dough. If the dough feels too soft, I chill the shaped scones for 15–20 minutes before baking.
Can I make the dough ahead of time?
I prepare the dough, shape the wedges, and refrigerate them overnight. When I am ready to bake, I place them directly in the oven, adding an extra minute or two if needed.
Can I make these without the glaze?
I sometimes skip the glaze and sprinkle coarse sugar on top before baking. They are still delicious and slightly less sweet.
What is the best way to tell when the scones are done?
I look for lightly golden tops and firm edges. When I gently press the center, it should feel set and not doughy.
Conclusion
I find these banana scones with maple glaze to be a wonderful way to use ripe bananas while creating something elegant and comforting. The tender crumb, sweet banana flavor, and warm maple-cinnamon drizzle make them a favorite in my kitchen. Whether I serve them for brunch or enjoy one with afternoon coffee, I always appreciate how simple and satisfying they are to make.
📖 Recipe:
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Banana Scones with Maple Glaze
- Total Time: 33 minutes
- Yield: 8 scones
- Diet: Vegetarian
Description
Tender, buttery scones packed with sweet ripe bananas and finished with a maple-cinnamon glaze. Perfect for breakfast, brunch, or an afternoon treat with coffee or tea.
Ingredients
2 cups (250 g) all-purpose flour
1/4 cup (50 g) granulated sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
1/2 cup (113 g) unsalted butter, cold and cubed
1 large egg, room temperature
1/2 cup (119 g) heavy cream
1 teaspoon vanilla extract
2 ripe bananas, roughly chopped (about 1 cup)
1 cup (125 g) confectioners’ sugar
2 tablespoons pure maple syrup
1/2 teaspoon ground cinnamon
1–2 tablespoons milk, as needed
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and kosher salt.
- Add the cold, cubed butter and cut it into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces.
- In a separate bowl, whisk together the egg, heavy cream, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and gently mix until a shaggy dough forms, being careful not to overmix.
- Fold in the chopped bananas gently. The dough will be slightly sticky.
- Turn the dough out onto a lightly floured surface and gently pat it into an 8-inch circle about 1 inch thick.
- Cut the circle into 8 wedges and place them slightly apart on the prepared baking sheet.
- Bake for 13-17 minutes, until the tops are lightly golden and the centers are set. Let cool slightly.
- For the glaze, whisk together the confectioners’ sugar, maple syrup, ground cinnamon, and enough milk to create a smooth, drizzleable consistency.
- Drizzle the glaze over the warm or cooled scones before serving.
Notes
Add chopped toasted pecans or walnuts for extra crunch.
Replace part of the granulated sugar with brown sugar for deeper flavor.
Add a small splash of maple extract to the glaze for stronger maple taste.
Sprinkle coarse sugar on top before baking for added texture.
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Reheat in a 300°F oven for 5-8 minutes or microwave for 10-15 seconds.
Freeze unglazed scones and add fresh glaze after reheating.
If using frozen bananas, thaw and drain excess liquid before adding.
Keep butter very cold and avoid overmixing to prevent spreading.
Chill shaped scones for 15-20 minutes before baking if dough is too soft.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 210 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg
