Easy to make, these banana bread scones are light and craggy and the best use for overripe bananas!

Today let’s make Banana Bread Scones! These scones are light, raised high, and infused with a delicate banana flavor. And they are topped off with a silky maple glaze! Instead of making banana bread when you have overly ripe bananas, try making scones. You will love them!

This is the most delicious banana recipe! Actually, if you have just one large banana, you can make these scrumptious scones!

If you are like me, I seem to always have one or two bananas that don’t get eaten soon enough and get overly ripe! And I’m not a fan of too-ripe bananas!

But I am a big fan of scones! When I was a young girl growing up in Scotland and England, I loved scones! They were pretty dense, and I remember they had currants. And we had them for tea with clotted cream and jam! We always had tea with scones. Oh, what a lovely memory!

We even made them in school once.

But there is a big difference between the scones from Scotland and England that I ate as a girl and the scones we make in America. And that difference is butter! American scones are baked with a lot more butter!

LONG LIVE BUTTER!

A Little Banana History

I like bananas. And I like to eat them on cereal, with peanut butter, and for a snack. But a couple a week is good enough for me. Often, I get stuck with a couple overripe bananas! And how many times can a person make banana bread! I’ve made it so much that I am so tired of it.

Sometimes, I think banana bread is like fruitcake. It’s not that exciting! And not many people really love love love it either! But who wouldn’t love scones? Light, flakey, and crumbly, yummy scones?

So today, I’m sharing a really fabulous way to use your bananas! Let’s use them to make scones!

What Are Scones?

Scones fall into the baking category called quick bread. That means they are quick to make because they use a chemical leavening (baking powder) and not yeast.

Here’s one thing to remember… scones are not biscuits! Biscuits have flaky layers. And they do not have a cake-like consistency.

Well, actually, my scones have little layers too, but they are also crumbly and moist with a craggy surface, so butter and glazes and jams can puddle in them. And they have a bit of cakey feel.

It’s the way I treat the butter in the recipe that makes these scones so wonderful to eat!

Scones can be cut from the dough with round cutters or made into triangles by forming the dough into a round “pie” and then cutting the pie into wedges. Or they can be “dropped”.

How To Ripen Bananas In The Oven

If, for some reason, you do not have an overripe banana and want to make these scones, all you have to do is bake the bananas. Yup! Works perfectly.

As a matter of fact, I used oven-ripped bananas for this recipe.

Here’s what you need to do…

Preheat the oven to 300 degrees.

Put one extra large or two regular-size bananas on a parchment-lined baking sheet and bake for 15 -20 minutes until the skins are shiny and black. Peel them (be careful they are hot) into a small bowl, mash them, and put them into the refrigerator until they are cold.

Banana Bread Scone Tips

I love how easy scones are to make. You don’t need any fancy equipment. Actually, you can mix everything with your hands. And you know they are our God-given tools!

Best Scone Tips

My best overall scone making tip is to keep the scones cold! It’s best to refrigerate them after they are cut into triangles and before they go into the oven.

If the ingredients, and especially the butter, are not cold, the scones will spread out in the oven, and the texture of the scone will be ruined.

Keeping the scones cold is such an easy fix for baking perfect scones!

Yummy Butter

Let’s talk about butter. The butter in the scones gives them that delicious buttery flavor, but it does so much more! It gives scones lift and crumbly layers!

I think of scone dough a like like pie dough! It should not be overworked, and butter should not disappear into the batter! You should be able to see butter bits or even small chunks!

I like to shingle my butter. This is a fancy way of saying I lightly squish the butter cubes between my thumb and index finger.

Doing this breaks the cubes of butter down a bit, and it also creates the perfect little chunks of butter to incorporate into the scone dough.

This works like magic! When the cold butter hits the hot air of the oven, the steam from the butter evaporates, lifting the dough around it, creating nice, light, crumbly layers and crags. It leaves behind the delicious butterfat and flavor!

One caution: If you have very warm hands, then don’t shingle your butter. You will end up with melted butter!

If your hands are hot or you don’t want to give shingling a try, you can use a pastry cutter or cut the butter into the flour with two knives.

How To Form Scone Dough

These scones could not be easier to make. I turned out my dough onto a piece of parchment paper on my counter and formed a 6-inch round with my hands.

I wanted the crags and holes that make scones such a wonderful host for butter, glazes, and honey!

Then, I cut each scone into a wedge. Just like cutting a pie!

Add In’s And Lots Of Other Yummy Things

Most scone dough loves to host add-ins. In the banana bread scones, I added dark chocolate and walnuts. But you can make it with any nuts you have on hand.

Don’t be afraid to experiment with fruit, fresh or dried, and different kinds of nuts.

Scones At Their Best

Scones taste best when just baked. I love to eat them hot! If you like to eat them right out of the oven, then drizzle the maple glaze over each scone on an individual plate. The glaze will melt into the scones, making them sweet and full of maple flavor.

You can also cool them and drizzle the glaze on the batch. These are still considered fresh scones!

To eat leftover scones, it’s best to toast them on a baking sheet in the oven and serve them with butter. I love to eat a scone this way!

Can I Freeze Scones

Yes, actually, this is a fabulous way to bake just what you need!

After you have cut the scones into 8 triangles, they can be put on a parchment-lined baking sheet and frozen individually. When they have frozen, wrap them in heavy-duty aluminum foil and slip them into a freezer bag.

Brush them with cream and bake according to the recipe directions, but just a little longer.

Banana Bread Scone Recipe

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