Banana Nut Scones with Maple Glaze

Deliciously moist, flaky, and crumbly banana nut scones with maple glaze. Not quite banana muffins, but everything you crave for breakfast! Recipe on sallysbakingaddiction.com

A completely spur of the moment recipe, these banana nut scones came to life over the weekend. I loved them so much but wanted to change a couple things, so I made them again on Monday when my mom visited. I’ve never made banana scones before because I’ve been afraid they’d just taste like a banana muffin. Obviously not a bad thing! But why not just make a banana muffin then?

Deliciously moist, flaky, and crumbly banana nut scones with maple glaze. Not quite banana muffins, but everything you crave for breakfast! Recipe on sallysbakingaddiction.com

Because a banana muffin doesn’t have that crackly top, those irresistible crispy crumbles, or nooks and crannies for major glaze absorption. A banana muffin doesn’t have the same golden brown crunchy exterior and uber flaky center. A banana muffin… will never be a banana scone.

After a couple tweaks (we’ll chat about them in a sec!), I’m more than satisfied. In fact, I’m totally blown away. These banana nut scones turned out 19385x better than I dreamed and have instantly climbed to the tippy top of my fave scone list. Admittedly, I have about 11 favorite scones and they’re all right here.

OH! And the cinnamon. And the walnuts! Nuts definitely have a time and a place, but that time is NOW and that place has to be banana scones. And the maple glaze, which sets after a couple hours, absolutely pushes these banana nut scones into the “I can’t believe I crafted something this good” category.

Banana nut scones on sallysbakingaddiction.com

Banana nut scones on sallysbakingaddiction.com

Best performance award goes to these 3 ingredients: ripe mashed bananas, Greek yogurt, and frozen butter.

The Bananas

Make sure your bananas are all sorts of spotty brown. You’ll need 2 large, which should yield about 1 cup mashed. The most efficient way to mash those bananas up? Use a hand mixer. You want barely any lumps. When mixed with the other wet ingredients in the recipe, it should look like the picture above. Smooth and thick!

Greek Yogurt

The first time I made these banana scones, I used heavy cream– my usual sidekick in scone making. The scones were good, but they spread all over baking sheet into awkward lumps. Even though I increased the flour in the scone recipe (to make up for the added wet ingredient – bananas), the scones needed some major help staying compact. Rather than add more flavorless flour, I swamped the cream for thick Greek yogurt. And bonus! That’s a hefty kick of protein in an otherwise not-so-innocent treat. And the yogurt helps keep them moist, a far cry from the cardboard scones we’ve all tasted before.

Frozen Butter

Not just cold butter, but frozen butter. And grated. I SWEAR BY THIS. Why? It’s important to use cold butter in scone baking. When the little bits and pieces of butter melt as the scone bakes, they release steam and create little pockets of air – this makes the scones a little airy on the inside while remaining crisp on the outside. You want the butter to melt in the oven, not before the scones even hit the oven. Frozen butter is easy to grate. And grated butter is easy to cut into the dry ingredients. Win and win. Done and done.

Banana nut scones on sallysbakingaddiction.com

Banana nut scones on sallysbakingaddiction.com

The scone dough will be a little craggily and sticky. Like biscuits, avoid overmixing and overworking the dough. I decided to create drop scones from this dough, but you can absolutely make scone wedges instead. I used a 1/4 cup measuring cup to drop the dough, which yielded about 12 palm-sized scones from the batch.

Before baking– and I swear by this too— brush the scones with milk, heavy cream, buttercream, whichever you have on hand. This layer of liquid sets on top of the scones and drizzles down the sides when they’re in the hot oven, creating an even crispier scone exterior.

The scones taste even better after they cool down. They’re a little cakey right out of the oven, so I urge you to wait a little before digging in. Tall order because your kitchen will smell h-e-a-v-e-n-l-y. Stay busy and make the glaze as you wait though! Warm maple glaze pushes the banana scones into dessert zone, nothing we should complain about of course. 3 ingredients: butter, maple syrup, confectioners’ sugar.

Spoon that deliciously thick maple blanket on top of each. (Everything is better blanketed with maple.)

Deliciously moist, flaky, and crumbly banana nut scones with maple glaze. Not quite banana muffins, but everything you crave for breakfast! Recipe on sallysbakingaddiction.com

(side note: can we talk about how difficult it is to shoot one dimensional brown on brown? I had such a hard time with these and was about to switch to a white vanilla glaze!)

Deliciously moist, flaky, and crumbly banana nut scones with maple glaze. Not quite banana muffins, but everything you crave for breakfast! Recipe on sallysbakingaddiction.com

Such a unique texture! Not quite a banana muffin, but everything you crave with your latte. Get those bananas brownin’ on your counter because these scones are a treat you’ve gotta try at least once!

Banana Nut Scones with Maple Glaze

Ingredients:

  • 1 cup mashed bananas (about 2 large ripe bananas)
  • 1/2 cup (120g) plain Greek yogurt (or any plain yogurt or sour cream)
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2 and 1/2 cups (312g) all-purpose flour, spoon & leveled
  • 2 and 1/2 teaspoons baking powder
  • 2 teaspoons ground cinnamon1
  • 1/2 teaspoon salt
  • 1/4 cup (60g) butter, frozen
  • 1 cup (125g) Diamond of California chopped walnuts
  • for brushing: 3 Tablespoons (45ml) milk

Maple Glaze

  • 1/4 cup (60g) unsalted butter
  • 1/2 cup (120ml) pure maple syrup
  • 1 cup (112g) sifted confectioners' sugar

Directions:

  1. Preheat oven to 400°F (204°C). Adjust baking rack to the middle-low position. Line 2 large baking sheets with parchment paper or a silicone baking mat. Set aside.
  2. In a medium bowl, beat the mashed bananas, yogurt, brown sugar, egg, and vanilla extract together. Set aside.
  3. In a large bowl, whisk the flour, baking powder, cinnamon, and salt together. Grate the frozen butter (I use a box grater to grate it; a food processor also works for grating - here is the one I own and love). Toss the grated butter into the flour mixture and combine it with a pastry cutter, a fork, or your fingers until the mixture resembles coarse meal. Set aside.
  4. Drizzle wet ingredients over flour mixture, add the walnuts, and then toss the mixture together with a rubber spatula until everything appears moistened. Try your best to not overwork the dough at any point. Dough will be a little wet. Drop scones, 1/4 cup of dough each, at least 3 inches apart on the prepared baking sheet. Brush scones with milk.
  5. Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool as you make the glaze.
  6. Make the glaze: In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners' sugar. Drizzle over scones.

Make ahead tip: Scones are best enjoyed right away, though leftover scones keep well at room temperature or in the refrigerator for 2 extra days. Unglazed scones freeze well, up to 3 months. Thaw overnight in the refrigerator then heat up to your liking before glazing and enjoying.

Recipe Notes:

  1. I love LOTS of cinnamon flavor. Feel free to reduce to 1 or 1.5 teaspoons instead.

Adapted from chocolate chip scones

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In partnership with Diamond of California.

Deliciously moist, flaky, and crumbly banana nut scones with maple glaze. Not quite banana muffins, but everything you crave for breakfast! Recipe on sallysbakingaddiction.com

40 comments

  1. I can’t imagine anything more delicious than these beauties! The bananas in my fruit bowl right now are still practically green so I’m going to be waiting verrrry impatiently for them to turn nice and brown. Thank you for this amazing recipe, Sally! 

  2. I think you always do an amazing job shooting brown-on-brown food! I’m sure it’s hard, but you pull if off so well most people probably don’t even realize it should be difficult 🙂 These sound so great!

  3. I have never tried making scones.  We used to have a little tea room around the corner that served lunch, tea, and scones, I LOVED it, but it sadly went out of business a few years ago.  Guess I need to try making them at home!

  4. WOW these look amazing!
    Izzy | Pinch of delight

  5. YES, these look so incredibly scrumptious. I love the fact that you use frozen butter in them, that’s one of my favorite baking tricks! It really is a game-changer with the texture.

  6. These look sooooo nummy. If the world could never produce chocolate again banana and maple anything would be my first choice. I cannot wait to try these.

  7. Mmmmm!  I agree with grating frozen butter. Tried it and it works perfectly!  I rarely stock plain yogurt but always have sour cream. Would that be a good sub for the yogurt in these scones? The maple glaze is genius. I’ve baked oatmeal cookies and glazed them with maple.  Yum!  Thanks for the recipe. 

  8. Must say I never thought to make BANANA scones before, but banana muffins are among my favourite treats so it’d be cool to give these a shot! I understand the “hard-to-snap-appetizing-photos-of-brown-foods” dilemma. I always like to take pictures of new things I bake and post them on Instagram and sometimes… I make everything look unappealing. But you’re a much better photographer than me and these photos actually look pretty great! No matter what, thick banana scones drizzled with syrup-y maple glaze are gonna taste GOOD 🙂

    • thanks Hayley! banana muffins are among my favorite variety, but I’m blown away by banana SCONES. what a fantastic texture paired with the banana flavor!

  9. I have 2 rapidly browning bananas on my counter as we speak, and I was just thinking this morning “I need to make something with these bananas soon… maybe banana bread?” Then your recipe popped into my inbox. Hello, change of plans! I’m going to make them tonight, assuming I have the energy after church. 😀

  10. Can sour cream be substituted for the yogurt in banana scones? 

  11. I love banana nut everything but sadly my husband is allergic to walnuts and pecans. What other nut goes good with bananas? These look and sound delicious!

  12. Ok, this is such a unique scone recipe! I never would have thought of banana scones. I can imagine some mini chocolate chips in these just for fun! Really creative recipe Sally!

  13. Yum!! That maple glaze though….I’m drooling!!

  14. l do not like yogurt can l put in sour cream and would it be the same 1/2 cup.from June UK

  15. Thanks for all the tips I will make sure to try them next time I make scones! The maple glaze looks delicious!

  16. Ooh, you already answered my question for a substitute nut – cashews it is. These looks yummy – scone made with frozen butter. Who knew?!!

  17. Oh lordy. These definitely just stepped up the scone game. Frozen grated butter?? What a cool technique!

  18. Gosh, these look yummy!! I don’t make scones often but I think I need to make these!
    I too love Greek Yogurt for baking. (and cooking.)

  19. I am so trying these! I love most things banana…:)

  20. Taking scones up a notch… I like it (:

  21. Maple glaze is ALWAYS a win. It’s so much of a win that it cancels out brown on brown photos. Way to go; I can’t wait to try these!

  22. Your photos turned out really well despite the brown on brown! If I were to halve the recipe, should I only use half an egg or use a full egg? Thanks Sally! 

  23. Oh, these sound so delicious, Sally! I’ve honestly never even thought to put bananas in scones before. What a brilliant idea!

  24. Hey Sally,
    Do you know what sets yourself and this blog to the supreme level of competence? You are always thinking and testing outside of the box and I, for one, am eternally grateful for this wonderful site. I will attempt these, although my scones in my mother’s recipes have been complete fails, and yet she used to bake them so delicious! I’ll pick up some ‘naners tomorrow and just DO IT!

  25. I usually keep frozen bananas in the fridge and I use them for making banana bread. Can I use them for scones too?

    P.S. You are the best.

  26. These scones are pure perfection and I’m totally sold on that maple glaze!

  27. Sadly the texture was more like a muffin instead of a scone but still delicious with the maple glaze!

  28. Hi Sally. Can’t wait to make these, I’m a bit obsessed with your banana recipes. However, I don’t have access to pure maple syrup in Congo. I have maple extract and can get fake maple syrup from Uganda. Think I should give the glaze a go anyways?

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