Today let’s make Banana Bread Scones! These scones are light and 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!
But before I go any further, I have a fun surprise for you!
Today, I’m partnering up with my friend Ann at On Sutton Place so you can enjoy two beautiful scone recipes! She is also sharing a scone recipe today.
Ann is a fabulous cook and a master baker!
See her delicious Cherry Almond Scone recipe at the end of this post.
But lets’ make Banana Bread Scones first!
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 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 banana. 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 breads. That means they are quick to make because they use a chemical leaving (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 make these scones so wonderful to eat!
Scones can be cut from the dough with round cutters, or make 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 then (be careful they are hot) into a small bowl, mash them, and put them into the refrigerator until they are cold.
BANANA BREAD SCONES 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 the our God-given tools!
BEST SCONE TIP
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, is 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!
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 to say 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
just 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 INS AND 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. Actually, I love to eat a scone this way!
CAN I FREEZE THE SCONES
Yes, actually this is a fabulous way to bake just what you need!
After you have cut the 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 in a freezer bag.
Brush them with cream and bake according to the recipe directions but just a little longer.
BANANA BREAD SCONES RECIPE
MAPLE GLAZED BANANA BREAD SCONES
A light and delicious scone with a mild banana flavor with chopped walnuts and cholate. Drizzled with maple glaze.
Banana Bread Scones
- 1/2 cup extra ripe banana, mashed using a fork or 1 extra large banana that is overly ripe
- 1/3 cup heavy cream plus extra for brushing on the unbaked scones
- 1 large egg
- 2 tsp vanilla extract
- 2 cups all purpose flour
- 1/3 cup dark brown sugar light brown can be used as well
- 1 TBS baking powder
- 1/2 tsp kosher sald
- 1/2 cup unsalted butter, cut into 1/2 inch pieces or 1 stick
- 1/2 cup semi sweet chocolate, chopped into small bits
- 1/3 cup walnuts, chopped
- 2 TBS melted unsalted butter
- 1/3 cup maple syrup
- 1 cup confectioner's sugar
Preheat oven to 400 degrees.
Line a baking sheet with parchment paper.
In a 2 cup measuring cup measure out one-third cup of cream and add the egg, banana, and vanilla. Whisk until completely blended.
In a large mixing bowl add the flour, brown sugar, baking powder and salt. Whisk to combine.
Add the cubed butter to the flour mixture and stir to cover with flour.
Shingle the butter between your thumb and forefinger to break apart. Take your time and do not smash the butter into too small of pieces. Or use two knives or a pastry cutter to incorporate the butter until the flour mixture resembles coarse sand.
Add the chocolate and nuts to the dry mixture and gently stir to combine.
Add the wet ingredients to the dry. Using a spoon or your hands mix the dough until just incorporated. Don't overmix! The dough will be a bit shaggy. This is a sign of good scones.
Turn the dough onto a piece of parchment paper on your workspace and shape it into a 6-inch circle.
It should be about an inch tall and craggy.
Cut the scone dough into 8 even triangles. Cut the dough in half and then each half into half and then each quarter into half again.
Put the 8 triangles on a parchment-lined baking sheet about 2 inches apart.
Cool them in the refrigerator for 15-30 minutes.
When the scone dough comes out of the refrigerator, brush them with a little heavy cream and bake for 15-20 minutes. Or until they are golden brown and done inside.
Remove the baked scones from the oven and let them cool on a wire rack.
When they are cooled drizzle with the maple glaze
MAKING THE MAPLE GLAZE
Microwave 2 TBS butter in a 2 cup microwave-proof measuring cup until it is melted. Add the maple syrup and stir to combine.
Add the confectioner's sugar and whisk until it makes a glaze.
Drizzle on scones liberally.
Eating The Scones While They Are Hot
Remove the scones from the oven and let them cool for about 5 minutes if you want to eat then hot.
Drizzle the glaze on each scone when they are plated. The glaze will melt into the holes and crags of the scone.
I hope the next time you have an overripe banana or two you will give these scrumptious scones a try!
Now please visit Ann and see her CHERRY ALMOND SCONES. Don’t they look amazing?