Banana Nut Scones with Maple Glaze

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. Win and win.
  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.

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

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
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
  • Category: Breakfast
  • Method: Baking
  • Cuisine: English


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


  • 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


  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.


  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

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


  1. Kelsie | the itsy-bitsy kitchen says:

    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. Patricia @Sweet and Strong says:

    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. Erin @ Brownie Bites Blog says:

    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. 

    1. Same amount of sour cream works, yes!

  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 🙂

    1. 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. 😀

    1. let me know how you like them!

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

    1. Yep! Same amount.

  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!

    1. chopped cashews or sliced almonds would definitely be my next choices!

  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!

    1. I was tempted to reach for the chocolate chips in addition to the walnuts!

  13. Kelly @ Kelly Lynns Sweets and Treats says:

    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

    1. Same amount, yes!

  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. Blogtastic Food says:

    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! 

    1. I would beat an egg then use half of that mixture (about 2 Tbsp)

  23. Sara @ Last Night's Feast says:

    These look amazing!

  24. Tori// says:

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

  25. Mindy Delano says:

    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!

    1. Thanks a lot Mindy, I really appreciate that. Let me know how these banana scones turn out!

  26. Verónica Díaz says:

    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.

  27. Laura | Tutti Dolci says:

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

  28. Rhonda Jones says:

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

  29. Jamie Dimon says:

    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?

    1. Is fake maple syrup labeled as breakfast syrup? Because you can use that instead in a pinch!

  30. I had some bananas I needed to use and have been wanting to make scones. I was excited to see you had a recipe for banana nut scones because that was what I was wanting to make. I also had a maple cream cheese glaze in my freezer I put on homemade cinnamon rolls, so you read my mind with this recipe. I made them in the classic wedge shape. They turned out great! 

    1. Glad you enjoyed them! And thank you so much for taking the time to report back 🙂

1 2 3 4

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love



Join the community on the 1st of every month as we tackle a new challenge recipe. Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally