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These banana nut scones are deliciously moist, flaky, and crumbly. Combining the flavor of banana bread and the texture of scones, this banana scone recipe is everything you crave for breakfast. Don’t skip the maple icing because it’s one of the best parts!

banana scone with maple icing

These banana scones were a complete spur-of-the-moment recipe. When I have a bounty of extra ripe bananas, I usually bake a couple loaves of banana bread or my favorite banana muffins. My mom was visiting, so I decided to try something new and special. We both love scones and banana bread, so I decided to combine the two.

We ended up LOVING them, especially the walnuts in each bite. I tweaked the recipe a few times after that and I’m confident these are the best banana scones. They’re crumbly and flaky on the outside, but have that deliciously soft banana bread texture inside. We topped them with crunchy coarse sugar and a generous drizzle of maple icing.

These banana nut scones turned out 19385x better than I dreamed and instantly climbed to the top of my favorite scone list. Admittedly, I have about over a dozen favorite scone recipes!

Banana scones with maple icing

Banana Bread & Banana Muffins Vs. Banana Scones

What banana scones have that banana bread and banana muffins do not:

  1. Crackly crunchy top
  2. Irresistible crispy crumbles
  3. Nooks & crannies for delicious icing absorption
  4. Flaky center

Banana bread and banana muffins will never be banana scones!!!

banana scone on a white plate

Banana Scone Ingredients

You need a handful of basic ingredients for banana scones including flour, brown sugar, bananas, egg, butter, and a few others. The best performance award goes to the following 4 power ingredients: mashed bananas, yogurt, frozen butter, and brown sugar.

  1. Bananas: You need 2 large ripe bananas. Make sure they are spotty brown. When mashed, they should yield about 1 cup. The most efficient way to mash bananas is to use your handheld or stand mixer. Try to rid all those banana lumps!
  2. Greek Yogurt: The first time I made these banana scones, I used heavy cream. Heavy cream is my favorite standard scone ingredient. The scones were good, but they spread all over baking sheet even though I increased the flour. Rather than add even more flavorless flour, I swapped the cream for yogurt. The yogurt helps keep the scones moist, a far cry from the cardboard scones we’ve all tasted before.
  3. Grated Frozen Butter: Not just cold butter– frozen butter. Why? It’s important to use cold butter in scone baking. When the little bits and pieces of butter melt as the scones bake, they release steam and create little pockets of air. As a result, the scones are 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. You’ll use frozen butter in these ham & cheese scones, too.
  4. Brown Sugar: Why use flavorless white sugar when you can use deliciously moist and rich-tasting brown sugar? I have the same mindset when making banana bread!

I call these power ingredients because they make a POWERFUL difference in how the scones taste. For mega banana scone success, I recommend you follow this recipe closely.

2 images of banana scone dough in white mixing bowls
Banana scones on baking sheet before baking

How to Make Banana Scones

  1. Mix the wet ingredients. This includes the mashed bananas.
  2. Mix the dry ingredients.
  3. Cut in the butter. You can use a pastry cutter, two forks, or your hands.
  4. Mix the wet & dry ingredients together.
  5. Spoon dough onto baking sheets. Use a 1/4 cup measuring cup.
  6. Brush with milk and sprinkle with coarse sugar.
  7. Bake. Then drizzle with icing!

This banana scone recipe yields about 12 palm-sized scones. Expect a sticky and craggily dough. Like biscuits, avoid overworking the dough. You’ll notice that I brush the scones with milk before baking. This is an essential step! This layer of liquid “sets” on top and drizzles down the sides as the scones bake, creating an even crispier exterior.

Can I Use Frozen Bananas?

Yes and I do this often. Thaw the frozen bananas at room temperature. Drain off any excess liquid, mash, then use as instructed in the recipe below. See How to Freeze & Thaw Bananas for Baking.

My #1 Scone Trick

My #1 tip when making any scones is to keep the scone dough as cold as possible. If the scones are room temperature or warm going into the oven, they will overspread and the texture will be ruined. Don’t be afraid to refrigerate your wet ingredients as you’re working on the dry ingredients. And you can refrigerate the scone dough prior to baking too.

Drizzling maple icing on banana scones

The Best Finishing Touch: Maple Icing

These banana scones have all the flavor from banana bread including cinnamon spice, brown sugar, and banana. Maple icing is the BEST finishing touch… because everything is better blanketed with maple!! Simply melt butter and maple syrup together, then whisk in sifted confectioners’ sugar. The icing seeps into all the cracks and crevices. That top maple-soaked surface is the best part!

This banana scone recipe yields such a unique texture– an incredible mash up of banana bread and scones. Get those bananas browning and start pre-heating your oven!

Banana scones

More Favorite Banana Recipes

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banana scone with maple icing

Banana Nut Scones with Maple Glaze

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour
  • Yield: 12 scones 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: English

Description

Deliciously moist, flaky, and crumbly banana nut scones with maple glaze. Not quite banana bread or banana muffins, but everything you crave for breakfast!


Ingredients

Scale
  • 1 cup mashed bananas (about 2 large ripe bananas)
  • 1/4 cup (60g) 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 (313g) all-purpose flour (spoon & leveled)
  • 2 and 1/2 teaspoons baking powder
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 5 Tablespoons (70g) unsalted butter, frozen
  • 1 cup (125g) chopped walnuts (optional)
  • top before baking: 3 Tablespoons (45ml) milk and coarse sugar

Maple Glaze

  • 2 Tablespoons (30g) unsalted butter
  • 1/3 cup (80ml) pure maple syrup
  • 1 cup (112g) sifted confectioners’ sugar

Instructions

  1. Preheat oven to 400°F (204°C). 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, nutmeg, and salt together. Grate the frozen butter (I use a box grater to grate it; a food processor also works for grating). Toss the grated butter into the flour mixture and combine it with a pastry cutter, two forks, a food processor, 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 sticky and 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, then top with a little coarse sugar if desired for extra crunch. Tastes great!
  5. Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and cool as you make the icing. The scones taste even better after they cool down!
  6. Make the icing: 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.
  7. Scones are best enjoyed right away, though leftover scones keep well at room temperature or in the refrigerator for about 3-5 days.

Notes

  1. Make Ahead & Freezing Instructions: Some options here. The baking powder is initially activated once wet and if you hold off on baking, the scones won’t rise as much in the oven. However, the decrease in rise is so slight that it doesn’t make a noticeable difference. That being said, you can shape this scone dough into wedges and refrigerate overnight before baking. You can also freeze before baking. Freeze scone dough wedges on a plate or baking sheet for 1 hour. Once relatively frozen, you can layer them in a freezer-friendly bag or container. Bake from frozen, adding a few minutes to the bake time in the recipe below. Or thaw overnight, then bake as directed. You can also freeze the baked and cooled scones before topping with icing. To thaw, leave out on the counter for a few hours or overnight in the refrigerator. Warm in the microwave for 30 seconds or on a baking sheet in a 300°F (149°C) oven for 10 minutes.
  2. Special Tools (affiliate links): KitchenAid Hand Mixer, Glass Mixing Bowls, Box Grater, Pastry Cutter, Baking Sheet, Silpat Baking Mat, Pastry Brush
  3. Frozen Bananas: You can use frozen bananas here. Thaw the frozen bananas. Drain off any excess liquid, mash, then use as instructed in the recipe. See How to Freeze & Thaw Bananas for Baking

Keywords: scones

See more scone recipes.

See more breakfast recipes.

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

Reader Questions and Reviews

  1. We had overripe bananas and I was tired of making our go-to banana muffins (even though they’re my kids favorite)! Came straight here to browse banana recipes and I’m so glad I did… these scones are divine! The flavors of the banana bread and the texture of the scone combined have me wanting to eat every single one NOW! Thanks for another perfect recipe!

  2. Wonderful scones! I swap the nuts for mini cinnamon chips and they are so yummy! I also add a touch more flour and carefully form the dough into a rectangle on parchment, and freeze. I cut into triangles before baking and end up with a traditional scone shape. The freezing helps them spread less and they look truly beautiful!

    1. Genius. I was coming to comment that one cup of walnuts was WAY too much (and was going to suggest 1/2 or 1/4 cup). But using cinnamon chips instead is so much better.

  3. I love these. I am so tired of banana bread! These are lovely as a snack or with breakfast. I made too many to eat so I froze the baked scones. When I got them out of the freezer I let them thaw. I put on a fresh sprinkle of sugar. Then I put them in a 350 oven for about 10 minutes. They were delicious! I had planned on making another batch of the maple glaze but I decided they tasted just fine as is. Now I have two more rotten bananas, I’m going to make more!

  4. Delicious! Even without the frosting. Only baked 15 minutes, I think 20-25 too long at least for my oven.

  5. Just made ’em. Am I allowed to cuss here? I don’t think so. Cussin’, however, is the only way I think I can express how good these are. So…pick your favorite good-time four-letter phrases and apply them to what you think these will look like if they come out exactly as Sally would want them to if she were really trying to impress someone, but that someone was married and had to grab the tray of scones and hit the door, saying, “Sorry, girl, I’m too old to start steppin’ out now, but these are DOPE!”, shoveling a scone down as he Segwayed into the sunset. Yeah, they’re that good. I can’t believe I made these with my own hands.

    1. Finally tried this recipe and love the scones. I didn’t see the nutritional info for this though. How many calories are in one scone? In trying to keep the calories down I didn’t put the glaze on them and still thought they were great. One thing I did was toast the walnuts to bring out a bit more flavor. These may be going with me on a upcoming hike!

      1. Hi Lela, we’re so glad you loved these scones! We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076

  6. I just made the banana scones with maple glaze, and the sugar and milk add a little crunch. The flavor of the bananas was perfect. The maple glaze is easy to prepare and is a hit. Thank you, Sally, for the recipe.

  7. I made them with a gluten free flour blend (King Arthur) and they are delicious.

  8. This one is a winner. I only had 1 banana on hand so I halved the recipe and it still worked out wonderfully!

    I did cut back a little on spices as I usually make my banana walnut bread with none.

    I did not have any coarse sugar to add crunch, but I like that these are not overly sweet.

    In fact next time I might sprinkle
    the icing with a little coarse SALT to bring out all the flavors.

    Also want to try subbing in some almond flour for a lower carb version.

  9. Actually so good, definitely recommend using the Walnuts. I would trust Sally with any major life decision at this point.

  10. I didn’t care for them. I wanted a crisp, dense scone, these were soft. I like Panera Bread scones, they aren’t like that!

  11. I’m wondering if thawed frozen bananas would be ok in this recipe? When mine get too brown I toss them in the freezer and usually make bread or muffins at a later time but they tend to be wetter after they are frozen.

    1. Definitely! Bananas that have been frozen and thawed can sometimes be too wet – give them a quick dab with a paper towel to soak up any excess moisture before beginning.

  12. The scones have great flavor and it was quick and easy to come together. I added some more spices (ginger and cloves) and my cooking time was only 15 minutes so I just recommend watching them closely. Thank you for the recipe!

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