Posts feature partner companies & may be sponsored. Post contains affiliate links & I will be compensated if you make a purchase after clicking on links.
Last Updated on April 21, 2020 by Diane Hoffmaster
Last week, I was at the grocery store and came across a marked down cart of 'antique bananas'. Really ripe, really cheap, and too good a deal to pass up! I decided to use a couple of them in this banana bread scones recipe with easy maple glaze. Don't they look delicious?
I have honestly never tried making a scones recipe before because they sounded a bit intimidating. I didn't grow up with scones and the only place I have had them is at Starbucks so I wasn't sure what to expect. Seriously, though, this banana bread scones recipe took about 15 minutes to whip up and then a 30 minute chill in the freezer. There is no rolling involved (YAY!) and you just press the dough onto a dinner plate to shape it before chilling. Then just cut and bake and you are finished! I bought a TON of bananas since they were so cheap and will definitely be making these again with the ones I put in the freezer.
Over ripe bananas are one thing I just can't pass up when I am at the grocery store. Usually, I just toss them in the freezer and then use them in my favorite smoothie recipe. If you aren't a huge fan of smoothies or you just have way too many bananas, check out these unusual ways to use bananas and stock up when they are on sale!
And PLEASE....when you make these homemade scones do not use fake maple syrup. That is one of my hugest pet peeves. I grew up in New England and nothing comes close to the flavor of real maple syrup! Serve them with a delicious glass of cold milk and you have a scrumptious homemade breakfast!
Banana Bread Scones Recipe with Easy Maple Glaze
- 2 large, ripe bananas (about 1 cup mashed)
- 4 tablespoons heavy cream
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 4 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoons salt
- 1 ½ teaspoons cinnamon
- 4 tablespoons unsalted butter, cold and cut into small pieces
- ½ cup chopped walnuts or pecans, optional
- For the glaze:
- 2 TBSP butter
- 4 TBS maple syrup
- 1 cup powdered sugar, sifted
- additional nuts for sprinkling on top
- In a medium bowl, mash the bananas. Measure the banana mush to make sure that it is approximately 1 cup.
- Add the banana back to the bowl and whisk in the sour cream, milk, and vanilla. Set aside.
- In a large bowl, combine the flour, sugar, baking powder, salt and cinnamon.
- Drop in the pats of butter and mix until there are no large pieces left
- Slowly mix in the nuts and the banana mixture until just barely mixed. Don't overmix!
- Place a piece of parchment paper on a dinner plate and sprinkle with flour.
- Dump your dough onto the paper
- Sprinkle the dough top very lightly with flour and place another piece of parchment paper on top.
- Gently press the dough out to approximately the size of your dinner plate
- Place the dough in the freezer for 30 minutes.
- Preheat oven to 400 degrees.
- Line a large baking sheet with parchment paper
- Remove the top sheet of paper from the dough and turn it upside down onto the baking sheet.
- Remove the paper from the now TOP of the scones dough.
- Slice the scones into 6 to 8 pieces and separate them slightly to allow for spreading while they bake.
- Bake 25 to 30 minutes or until golden brown.
- Remove from oven and let cool
- TO MAKE THE GLAZE
- In a small pan, melt the butter.
- Add the maple syrup and sifted powdered sugar
- Mix thoroughly until smooth
- Spoon over the scones and sprinkle with additional chopped nuts if desired.
Serving Size:1 scone
Amount Per Serving: Calories: 481Total Fat: 22gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 40mgSodium: 297mgCarbohydrates: 68gFiber: 3gSugar: 31gProtein: 7g
Nutrition information not always accurate
Like this banana bread scones recipe? Pin it for later!
Diane is a professional blogger and nationally certified pharmacy technician at Good Pill Pharmacy. She has two college aged kids, one husband and more pets than she will admit to. She earned her BS in Microbiology at the University of New Hampshire but left her career in science to become a stay at home mom. Years of playing with LEGO and coloring with crayons had her craving a more grown up purpose to her life and she began blogging and freelance writing full time. You can learn more about her HERE.