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Thursday, February 21, 2013

Banana Bread Scones with Brown Sugar Glaze

I really did think I had seen it all when it comes to baking with bananas.  I have made dozens and dozens of banana breads! Such as Blond Banana Bread and Raisin Banana Bread.  I have baked cupcakes with bananas, muffins, coffee cake and bundt cakes too.  I have even made luscious banana desserts layered with creamy whipped cream and tender cookies.  But, I have yet to bake scones with bananas.  That is until just recently.  My baking world has since been shaken with happiness with discovery of this recipe of these amazing scones.
The scones themselves are not too sweet and have the lovely existence of a moist banana bread texture.  The brown sugar glaze that is poured on top is completely outstanding and brilliant.  I'm sorry but you truly can not make these scones without the presence of the glaze.  It just would not be fair to your taste buds.  I telling you do NOT skimp on the glaze and leave it out of this recipe.  You will highly regret it if you do.  End of story.
Go ahead and grab those precious ripe bananas and whip up this recipe.  You will be so glad you did.
Banana Bread Scones with Brown Sugar Glaze
(recipe discovered from the oh, so talented food blog of Cinnamon Spice and Everything Nice)
Scone Batter Ingredients:
2 large, ripe bananas - to equal about 1 cup mashed (I used 3 small)
4 Tbsp milk
1/2 cup plain yogurt or sour cream
1 tsp vanilla extract
2 1/2 cups flour
4 Tbsp granulated sugar
2 tsp baking powder
1/2 tsp salt
1 1/2 tsp ground cinnamon
4 Tbsp cold unsalted butter, cut into pieces
1/2 cup chopped walnuts - optional
Glaze Ingredients:
1 Tbsp salted butter
2 Tbsp milk
1/4 cup packed brown sugar
1/4 tsp vanilla extract
1/4-1/2 cup confectioner's sugar
raw sugar for sprinkling over top of scones
1. Mash bananas and if needed add in enough milk (from the 4 Tbsp's) to equal 1 cup.  Stir in milk, yogurt/sour cream and vanilla extract to mashed bananas.  Set mixture aside.
2. In a large bowl whisk together flour, sugar, baking powder, salt and ground cinnamon. Add in butter pieces using a fork, pastry cutter or your finger tips until butter pieces are not bigger than the size of a pea. 
3. Add banana mixture into dry mixture.  Stir just until all of flour has been combined. Stir in chopped walnuts at this point if using them.
4. Place a piece of parchment paper over large dinner plate and then form scone dough into a disk on top.  The disk of dough should be at least 1" thick. Cover dough with another piece of parchment paper.  Place in freezer for 30 minutes.
5. Heat oven to 400 degrees F.  Flip scone dough onto a cookie sheet with the top piece of parchment paper being the lining of the cookie sheet. Peel off the second layer of parchment paper. Slice 8 wedges from the scone disk - pull them slightly apart to give them some room to expand.
6.  Bake for 25-27 minutes, until scones are firm to the touch and have light golden brown edges.  Cool completely and cut apart any scones that baked together.
7. Make glaze by melting butter and milk together in a large glass measuring cup in microwave for 30 seconds.  Add in brown sugar and vanilla extract.  Stir well to combine.  If needed microwave mixture an additional 30 seconds to allow for sugar to melt completely into butter/milk.   Whisk in confectioner's sugar - 1/4 cup at a time until you reach your desired consistency of a thick glaze. Pour glaze over scones and then sprinkle with raw sugar if desired.  Serve and enjoy!

Happy Banana Bread Scones with Brown Sugar Glaze Baking!



  1. Yum! Definitely going to try these! <3

  2. I am your secret recipe partner! And I made these LOVELY scones! Karen



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