Banana Scones

12 scones
35 min
Banana Scones
banana scones

Banana Scones. Anytime there is an opportunity to bake, I jump to it.

Desserts capture the sweetness of the season. I found myself baking more during this time of the year than at any other time.

Scones and with a cup of tea, there is nothing like it.

I had some fast-reaching peek bananas, and I wouldn’t say I like to throw away food.

banana scones

Therefore a little experiment is what we have here today.

An experiment, I may add, that is worth every bite and every scone I enjoyed.

When working with the dough, you will find it a bit sticky, which is normal due to the bananas.

I was generous in placing flour on the board where I was rolling out the dough and the rolling pin.

Those banana scones are not too sweet; therefore, I leave it up to you to add more sugar than I used.

Here are a few helpful tips for the ingredients needed to make those Banana Scones

This is a quick introduction. Please read the recipe for complete instructions.

All-purpose flour: suitable for all types of baking goods.

Baking soda: provides the leavening necessary for your dough to rise

Sugar: gives that hint of sweetness to your baking. I use regular cane sugar for this recipe.

Unsalted cold butter: gives you complete control of the overall flavor of your recipe, allowing the natural taste of your food to come through. Make sure it is cold for this recipe.

Eggs: large eggs brought to room temperature

Bananas: make sure they are nicely ripened to smash them well. Crush them at the last minute so as not to turn too dark when in contact with the air.

Whole milk: you need the richness of the milk to bring the scones moist

Salt: the primary function of salt in your baking recipes is to enhance the flavor of the other ingredients. It also provides balance to the sweetness of the cake.

banana scones

Equipment used to create this dessert

I only recommend what I use and love.

Cookie sheets Essential to have a clean and heavy cookie sheet. Better heat distribution when baking.

Parchment paper is My favorite as nothing stick, less cleaning to do as well.

Mixing bowls, We never have enough. This one is my favorite as they have a lid so that you can save the content in the refrigerator. The bottom is non-slip, which is perfect in my book.

Sifter is a must in all kitchens. This will separate and eliminate any residues in the flour.

Rolling pin: with so many in the market, a rolling pin is a personal tool you must test and enjoy. I have four in my kitchen, as they all perform different functions.

3-inch round cutter is perfect; have fun using a larger or smaller one. Change the baking time accordingly.

Baking brush silicone is my preference, as you can wash them in the dishwasher, and nothing gets stuck between the bristles.

banana scones

Baking tips and step by steps instructions to create this excellent scones recipe

To me, baking is super relaxing. I enjoy feeling the dough become homogenous between my fingers.

You will enjoy instantaneous gratification when you bite into what you just made.

I use parchment paper to cover my cookie sheets. If you have a Silpat, that is perfect too.

If none are on hand, buttering your cookie sheets is the first step needed. Make sure all corners are covered.

  • Preheat the oven to 425F.
  • Sift the flour with the salt, baking soda, and part of the sugar into a large bowl.
  • Cut the cold butter into small bits and add them to your flour. I enjoy working the flour and cold butter between my fingers. The result: a coarse grit-like texture.
  • Mix the eggs and milk in another small bowl and whisk until well emulsified.
  • Add the milk mixture slowly to the flour by always mixing and breaking down any clumps that may have formed.
  • if some clumps have formed, use a small colander to push them against it to break them down
  • Crush the banana and add it to the flour gently.
  • On a flat surface that you lightly floured, form your dough into a ball and flatten it into a dish.
  • Use your rolling pin to roll it out to 1 inch thick.
  • Dip the 3-inch cutter into the flour, which is easy to separate and less sticky, and transfer your rounds to the cookie sheets.
  • Once all your cookies are done and placed on the cookie sheet, whisk together one egg and brush the tops of your scones with it.
  • Sprinkle the remaining sugar over them to create a crunchy top.
  • Bake, and when done, transfer to a cooling rack.
banana scones

Storing information

If you are fortunate to have left over, they store in an air-tight glass container in the refrigerator, if need be, for a couple of days.

Please make sure that they are at room temperature before sealing the container. Moisture will make them soggy.

What to serve your banana scones with?

You can have so much fun with those scones.

Excellent fresh out of the oven, or with whipped honey butter and jam, make for a perfect companion to them.

Decadent with Nutella. Nothing tastes amazing like bananas and chocolate. Just slice them open and add as much or as little Nutella as you want.

If you enjoy this delicious bananas scones recipe, look at my other recipes.

Banana Cake

Cheddar and Jalapeno Scones

Banana Upside-Down Cake

Banana Bread With Cranberry and Chocolate

Giangi's Kitchen Signature

Equipment and ingredients used to make this recipe

Visit my Amazon Storefront for my selection of favorite kitchen essentials. I only recommend equipment that I use and love.

Giangi's Kitchen Amazon Storefront

Please read my privacy policy for more info. I only recommend the products that I love and use. This site contains affiliate links to products. We may receive a commission for purchases made through these links.

Originally published on September 13, 2020. Updated with new content and photos on March 28, 2023.

Recipe details
  • 12  scones
  • Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min
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  • 4 cups all-purpose flour
  • 2 tablespoons baking soda
  • ½ cup of sugar
  • 2 tablespoons sugar
  • ½ cup unsalted cold butter
  • 2eggs
  • 1 cup bananas mashed
  • 1 cup whole milk
  • salt
  • 1 egg (for brushing at time of baking)

Preheat oven at 425F. Cover 2 large cookie sheets with parchment paper, Silpat, or lightly butter them.

In a large bowl sift together the flour, baking soda, a pinch of salt, and ½ cup sugar. Cut the butter into bits and blend it into the flour mixture with your fingertips until the mixture resembles a coarse meal.

In a small bowl, mix together 2 eggs and the milk until well combined. Add milk mixture and bananas to the flour mixture, gently stirring into the dough just forms.

On a lightly floured surface form dough into a ball and flatten it into a disk. With a floured rolling pin, roll out dough 1 inch thick and with a 3-inch round cutter cut out rounds, transferring to baking sheets.

On a lightly floured surface form dough into a ball and flatten it into a disk. With a floured rolling pin, roll out dough 1 inch thick and with a 3-inch round cutter cut out rounds, transferring to baking sheets.

If the dough sticks, dip the cutter into flour before cutting the rounds. Gather scraps and make more rounds in the same manner.

In a small bowl, beat 1 egg and brush tops rounds, and sprinkle the remaining 2 tablespoons of ugar over them.

Bake scones in the upper and lower thirds of the oven, switching them halfway through baking, 20 minutes, or until golden. Transfer scones to a rack and cool.
Serve scones with cream and jam.About 12 scones
  • Make sure you let them cool off on a baking rack
Giangi Townsend - Giangi's Kitchen
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