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

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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