If you love banana flavored baked goods, you're going to fall in love with these banana scones. They're soft, tender, lightly sweet, and packed with rich banana flavor, perfect for breakfast, brunch, or an afternoon snack. These scones are incredibly easy to make and a great way to use up overripe bananas. Bonus: no electric mixer needed!
Why you will love these banana scones
Naturally sweet and moist thanks to ripe bananas.
No fancy tools required - just two bowls, a grater, and a baking sheet.
Freezer-friendly, making them great for meal prep.
Customizable with chocolate chips, nuts, or even a Brown Butter glaze.
And best of all, they strike the perfect balance between a flaky scone and a soft Banana walnut bread. What's not to love?
Ingredients you will need
Flour: Use all-purpose flour to make this banana scone recipe.
Baking powder and salt
Butter: Use frozen unsalted butter for the best flaky texture.
Brown sugar: You can substitute it with white granulated sugar if preferred.
Eggs: Use cold eggs.
Milk: Use cold whole milk to keep the dough as cold as possible, which helps prevent the butter from melting before it hits the oven.
Vanilla extract
Banana pure: Make sure to use ripe bananas for maximum sweetness and flavor.
Chocolate chips: Optional but highly recommended.
Heavy cream: For brushing the tops before baking, to create a golden finish.
Cooking tips
Use very ripe bananas - The darker the peel, the sweeter and more flavorful the scones.
Don't overmix the dough - It should look shaggy and just come together.
Chill before baking - Cold dough going into a hot oven = extra flaky layers.
Add-ins? Go for it! - Walnuts, pecans, cinnamon chips, or dried fruit all work beautifully.
How to make banana scones
Mix the dry ingredients - Combine flour, baking powder, and salt.
Grate the butter - Use the large holes of a box grater, then cut it into the flour mixture until crumbly.
Mix the wet ingredients - Whisk together banana purée, brown sugar, egg, milk, and vanilla.
Combine wet and dry - Gently mix until a sticky dough forms.
Shape and cut - Form into a 2-inch (5 cm) disk on a floured surface and cut into triangles.
Chill the dough - Place the scones on a lined baking sheet and refrigerate while the oven preheats.
Bake - Brush with heavy cream and bake until golden.
Are you looking for more banana inspired recipes? Look no further! Check out this moist Zucchini banana bread, easy to make Banana chocolate chunk muffins, or this Banana cake with decadent vanilla cream.
Storage and freezing instructions
Store leftover banana scones in an airtight container at room temperature for up to 2 days, or refrigerate for 4-5 days.
To freeze, wrap individually in plastic wrap and store in a zip-top bag for up to 3 months. Reheat in the oven or toaster oven for best results.
Recipe card
Banana Scones
Equipment
- Digital kitchen scale
- Grater box
- 2 Mixing bowls
- Knife or a dough scraper
- Parchment paper
Ingredients
- 275 g all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 115 g unsalted butter frozen
- 50 g brown sugar
- 1 large egg cold
- 1 teaspoon vanilla extract
- 100 ml whole milk cold
- 120 g banana purée
- 70 g chocolate chips
- 2 tablespoon heavy cream for brushing (optional)
Instructions
- In a bowl, combine the flour, salt, and baking powder.
- Grate the frozen butter using the large holes of a box grater.
- Cut the grated butter into the dry ingredients using a pastry cutter, fork, or your hands until the mixture resembles coarse crumbs with some larger pieces of butter.
- In a small bowl, whisk together the brown sugar, egg, vanilla extract , banana purée and milk.
- Add the wet ingredients to the butter-flour mixture and gently bring the dough together. The dough will be sticky.
- Fold in chocolate chips.
- Transfer the dough onto a well-floured surface and dust the top with flour. Form the dough into a 2-inch (5 cm) thick disk, adding more flour as needed. Cut it into 8 triangles using a knife or dough scraper, dusting the blade with flour to prevent sticking. Place the scones on a baking sheet lined with parchment paper, leaving at least 2 inches (5 cm) of space between each one.
- Place the scones in the fridge to chill while you preheat the oven to 400F (200C).
- When the oven is hot, brush the scones with heavy cream and bake for 20 minutes, or until golden around the edges.
- Allow the scones to cool to room temperature before glazing.
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