We recently had scones at a coffee shop and one of my kids loved them so much she asked me to make them at home. And while we can, of course, just go back to the coffee shop again, I wanted to make them because we frequently have overripe bananas to use up! This Banana Scone recipe includes whole wheat flour for a base of whole grains and an easy method. You simply drop the batter onto the baking sheet and have the option to add a simple glaze. These scones are tender, with slightly crisp edges, and just so yummy. (You may also like Banana Yogurt Muffins, Pumpkin Banana Bread, and Healthy Banana Cookies. NOTE: Here is the link for the old version of this recipe, Mini Banana Scones with Coconut.
Ingredients You Need
To make this Banana Scones recipe you’ll need to have the following ingredients on hand and ready to go. Sign up for our email updates to get tips and ideas sent to your inbox.
Ripe bananas: You’ll want to use very ripe bananas with lots of brown spots in this recipe to ensure the baked scones are sweet and full of flavor. Whole milk plain yogurt: A little yogurt adds tenderness to the scones. You can use sour cream if needed. Egg: I use large eggs in my recipes so plan to use that size here. Vanilla extract and cinnamon: A little vanilla pairs well with the flavors of banana and cinnamon to flavor the scones. Whole wheat flour: I like using whole wheat flour here since it works nicely with the moisture in the bananas and also gives the baked goods whole grains. Brown sugar: A little brown sugar ensures that the overall flavor of the scones is lightly, but noticeably sweet. Baking powder: We use baking powder in this recipe to ensure the scones bake through and rise as expected. Unsalted butter: Cold unsalted butter helps ensure that the edges of the baked scones are crisp as is to be expected in scones.
Step-by-Step Instructions
Here’s a preview of how to make these Easy Banana Scones so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.
How to Store
To store, let the banana scones cool completely and store at room temperature in an airtight container for up to 3 days or in the fridge for up to 5. They soften a bit as they are in storage.
Best Tips for Success
Line your baking sheet with parchment paper so the bottoms crisp but don’t stick. Stir the batter together gently. Use very ripe bananas that have a lot of brown spots for sweetness. I find this batter easiest to drop onto the pan using an ice cream scoop. NOTE: Here is the link for the old version of this recipe, Mini Banana Scones with Coconut.
I’d love to hear your feedback if you try this recipe so please comment below to share!
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This post was first published on July 24, 2019.
