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

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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
  • 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. Sally, I had never tried making scones before, and today was the day I did with these. But they didn’t turn out with a crispy or crunchy exterior, as you mention (and as a scone should be, I imagine – I’ve only had one in my life so can’t really remember). I don’t know what could I have done wrong. They’re quite dense, not dry or crumbly. Maybe I overmixed the dough? I want to try your chocolate chip scones next, and see if I get a different result. 

    1. Hi Lou! The chocolate chip scones have a different base and I do find those to be a little more crumbly/crunchy. For these, over-mixing could be the issue. Do you think they are underbaked at all?

      1. I actually had to take them out at minute 18 because the bottom was getting too brown, but the insides aren’t undercooked at all. I’ll give the chocolate chip ones a shot and tell you how it goes! Thanks for coming back so soon! 

  2. Mary Anne says:

    Hi sally! Is there any substitue for mapple syrup? There are none here,where i came from. I would love to try these recipe! Could molasses work?

    1. Hi Mary Anne! I do not recommend molasses. Feel free to simply make another glaze. Vanilla glaze would be great, like the vanilla glaze used on my blueberry scones:

  3. Delicious! Perfect texture! Way too much glaze though. This is not really a problem, I made a second batch and used most of it.

  4. Hi Sally! Could I replace the banana with pumpkin, adapt some of the spices, and have make pumpkin scones? What do you think/suggest?

    1. Hi Brooke! I’m publishing a pumpkin scone recipe on my blog this week if you can hold out until Friday. 🙂

  5. Hi, Sally can I shape these in a round disc and cut into 8 like regular scones?

    1. Sure can!

  6. Hi Sally,
    I made these this morning. As a professional baker, and knowing what the consistency of scone dough should look like, I found this dough to be overly moist. But, not to worry. Having had this happen many a time in my professional kitchen (humidity in the air or excess heat being thrown off by the large baking oven) I simply scooped them onto a parchment lined baking sheet (wax paper can be used for this part to save on parchment) and popped them into the freezer for about a half hour or so. Once the oven was ready to go, I removed them from the freezer, separated them out onto a clean sheet of parchment, sprinkled the top with some unrefined sugar crystals and put them straight in the oven. They came out great. The sugar crystals also help to make the top of the scone crunch up. Deb

    1. I’m so glad they came out great! Thanks for the tip, Deb!

  7. Hi Sally. I would like to make these for my students, however my school is a completely nut-free zone. Would taking out the walnuts take away from the scone’s deliciousness? Any substitutes (eg. chocolate chips, something else)?

    1. Not at all ruin the taste and texture. You can leave out the nuts OR replace with chocolate chips. (YUM!)

  8. I love the new pictures! These are my favorite scones of yours. I have made them at least a dozen times !

  9. Sheri Fraser says:

    I didn’t change a thing except substitute pecans for walnuts. Delicious!

  10. Sheri Fraser says:

    These are delicious! I didn’t change a thing except substitute pecans for walnuts. Thank you!

  11. These were an awesome alternative to banana bread! They were easy to make and came out nice and soft on the inside with a harder outside. The icing was my favorite park, it is TO DIE FOR!!!

  12. Hi sally, I am someone who avoids dairy in her diet. What would you suggest as a workaround in place of yogurt, for this recipe and many others of yours (banana bread, cupcakes, etc)? I don’t want to miss out on the great recipes 🙂

    1. Hi KT! A dairy-free coconut or soy yogurt alternative is generally OK to use.

  13. Hi Sally!! Would it work to freeze these scones with the glaze on them?

    1. Hi Martina! Glazed scones freeze well, up to 3 months. Thaw overnight in the refrigerator then heat up to your liking before enjoying.

      1. Thanks Sally! After I sent that note, I noticed you had already answered the question at the bottom of your post. So sorry! But I do have another question LOL. If I thaw them overnight in the refrigerator, would they be OK to keep at room temperature for a bake sale?

      2. Yes! You can thaw them in the refrigerator, then keep at room temperature. 🙂

  14. These are excellent, even without the glaze!!!

  15. Sally Durrett says:

    Sally, can you substitute some of the flour with oats?

    1. Hi Sally! I haven’t tested it, so I’m unsure. It will require playing around with the recipe. Let me know what you try!

  16. Nikita Lebedynski says:

    Hello, would I be able to refrigerate the dough overnight in the fridge to bake them fresh in the morning or would this mess with the texture?

  17. Four bananas were languishing on my counter, so I appreciate the recipe which put them to good use. The maple icing was delicious!

  18. Hi. These are so yummy! I would like to make smaller versions for the kiddos-if I used 1/8 cup sized scoop-how would you suggest modifying oven temp and/or baking time? Thanks!

    1. Hi Kathy! Oven temperature remains the same, but the baking time would be a few minutes shorter. Keep your eye on them for browning around the edges and top.

  19. My favorite scone recipe!
    I’ve done them with cinnamon and flaxseed for a “healthy” version () and they turned out amazing! Everyone loved them. I followed the recipe closely except the first two times I did the milk/lemon juice thing instead of buttermilk. I feel like they were almost moister that way but I like cakier moist scones so I can’t complain. This last time I was adventurous and used 1/3 c brown sugar along with 2 tbsp maple syrup and 1/2 tsp maple extract mixed into the wet ingredients, plus pecans and the maple glaze. I had to add some extra flour to get them to the right consistency (ok, a ton of flour) because of the extra wet ingredients I’m guessing. Then I forgot to chill the dough and managed to cut mini scones by accident, ending up with about 20. They were dry and crumbly but still delicious (probably because of the flour-mountain lol). Will keep trying! What would you recommend for that substitution? bc I didn’t get the maple flavor very much either. Thanks for all the recipes !

  20. Well, I’ve been baking scones for just a couple of years. There is some delicious recipes out there but my family says these are the best anywhere EVER!!!!! I got lucky, and they turned out perfectly my first time! Thank you!

    1. I’m thrilled that you gave these a try and that your family loved them so much, Colleen!

  21. I made these scones today, and they are delicious! What I love is the body of the scone is not overly sweet and the banana flavor is more apparent than the sweetness. The maple glaze gives it the right amount of sweetness. I sprinkled crush walnuts in addition to including in the batter. One comment is the cook time needed is on short side and I watched bottoms for burning as cooking on this higher heat can be tricky. I hope you enjoy making and eating these delicious scones. I am never disappointed with Sally’s Baking Addiction recipes!

  22. This recipe wasn’t good sadly. I barely mixed it and still refrigerated it before baking. It’s not the texture of a real scone. This is chewier. Flavors fine. More like a muffin. I bake for my job to clarify. I know what I’m doing this just wasn’t a good texture to me

  23. Made these last night since I had some aging bananas around and they are so good! I stuffed my face and then immediately made the pumpkin scone version after this. I did end up substituting with buttermilk since I didn’t have yogurt kicking around, but still tastes great

  24. Not the texture of a scone which was disappointing and I made sure the batter was cold. But the flavor is good.

  25. When putting the dough on the pan does it need to be in more of a “ball shape”? I baked these today and they are DELICIOUS but they did a lot of spreading while baking and look more like cookies! Thanks!

    1. Yes, I make them more of a ball shape than a flat cookie shape (see photo in the above post). Remember to keep your ingredients as cold as possible to help prevent spreading – you can even shape your dough and then place the entire baking sheet into the refrigerator for about 15 minutes before placing it in the oven. I’m so happy you thought they were delicious!

  26. Very tasty, even without the nuts!

  27. Thanks for a great covid-19 isolation recipe.
    These are perfectly delicious.

  28. Hi Sally,

    I am going to bake these scones today but since I am not planning on eating all of them at once, I wanted to know if I have to wrap them individually with plastic wrap the places in ziplock bag?

    Thank you!

    1. Hi Yoided, If they are already baked you can freeze them all in an airtight bag or container without wrapping them individually. If they are glazed feel free to freeze them on a baking sheet for 15-30 minutes first and then transfer to a bag so that they don’t stick together.

      1. I wrapped the scone on parchment paper then placed on ziplock bag. I will remove the paper.

        The only thing I changed was add 1/2 cup of walnuts and 1:2 of coconut; no problem cutting them in triangles.

        Thank you for a wonderful recipe, definitely a keeper.

  29. Just finished one and this a delicious scone. However, I reduced the temperature To 375 and the baking time for 18 minutes and still the bottom got burned.

    Next time I bake them, I will change the temperature to 350 and see if the bottom of the scone don’t burn.

  30. I want to make these — do I need to worry about them burning at 400 degrees? Has anyone else had this issue? Also, want to add coconut – think that would be ok?

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