I love these banana scones with maple glaze because they feel like something from a cute bakery case! The edges bake up crisp and golden, and the centers stay soft and tender. The cinnamon maple glaze on top adds sweetness and makes them feel extra special! They’re the kind of thing I like to bake for brunch or slow weekend mornings with a cup of coffee. If you love banana treats, be sure to check out my ultimate banana recipe collection, too!
Ingredients & Substitutions
- Butter: Cold butter is key for tender, flaky scones. I like to cube the butter and keep it in the refrigerator (or freezer for a few minutes), so it stays firm. I use unsalted butter so I can control the salt. If you use salted butter, just use a little less added salt.
- Heavy Whipping Cream: Heavy cream makes the scones soft and rich. It also helps them brown on top. Half-and-half works if you don’t have cream, but milk won’t give the same texture. Save a little extra cream for brushing the tops before baking.
- Bananas: Use ripe bananas with brown spots for the best flavor and sweetness. Fresh bananas work best, but frozen and thawed bananas are fine if you drain any extra liquid. You’ll need about 1 cup of chopped banana.
- Flour: All-purpose flour gives the scones structure. Cake flour is too soft, and bread flour is too chewy. For gluten-free, use a 1:1 blend and handle the dough gently.
- Sugar: Granulated sugar lightly sweetens the scones without making them dessert-sweet. You can swap in brown sugar if you want a richer flavor.
- Egg: Adds richness and helps hold the dough together.
- Vanilla: Boosts the banana flavor and adds a cozy, bakery-style aroma.
- Cinnamon Maple Glaze: This simple glaze is what makes the scones feel special. It’s made with confectioners’ sugar, maple syrup, a pinch of cinnamon, and a splash of milk to make it drizzleable. Pure maple syrup is best, but honey works too. Adjust the milk so the glaze is thin enough to drizzle over the scones.
FAQs
Are banana scones supposed to be soft or flaky?
A bit of both. The butter adds flaky layers on the edges, while bananas keep the center tender and moist.
Can I use frozen bananas?
Yes. Frozen and thawed bananas are fine, just drain any extra liquid so the dough isn’t too wet.
Can I skip the glaze?
Absolutely. The glaze adds aroma and a touch of sweetness, but the scones are still flavorful without it.
Can I make scones ahead of time?
Yes! Scones freeze exceptionally well before or after baking (see options below).
Serving Ideas
- Breakfast or Brunch: Serve warm with a pat of butter or a drizzle of extra maple syrup and a cup of coffee or tea. I like setting out a few scones for a simple weekend brunch.
- Brunch Board: Pair with fresh berries, yogurt, soft scrambled eggs, or bacon for a pretty breakfast spread.
- On the Go: Wrap one in parchment or a small container for a quick weekday breakfast. They travel well and still taste fresh after a few hours.
Tips for the Best Banana Scones
- Keep the butter cold: Cold butter is what gives the scones their tender, slightly flaky texture. I like to cube it and keep it in the refrigerator (or freezer for a few minutes) until it goes into the dough.
- Fold, don’t mix: When adding the bananas, fold them in gently. Overmixing can make the scones dense.
- Use ripe bananas: The riper the bananas, the more flavor and natural sweetness you get. Brown spots are perfect!
- Glaze at the right time: Drizzle the maple cinnamon glaze over cooled scones (I let them rest about 10 minutes) so it sets nicely and doesn’t run off.
- Make ahead and freeze: You can freeze both baked and unbaked scones. Baked ones reheat beautifully in the oven or toaster oven, and unbaked ones can go straight from freezer to oven, which I love!
- Adjust sweetness if needed: If your bananas are very sweet, you can slightly reduce the sugar in the dough.
How to Store Banana Scones
Room Temperature: Store the scones in an airtight container or a zip-top bag for up to 1 day. This keeps the edges crisp and the centers soft. They’re best eaten the day they’re baked, but they’ll still taste good for a quick snack the next morning.
Freezer: Banana scones freeze beautifully!
- Unbaked wedges: Arrange the wedges on a baking sheet, freeze until firm, then transfer to a freezer-safe bag or container. Bake from frozen, adding a few extra minutes to the baking time.
- Baked scones: Wrap each scone tightly in plastic wrap or foil, then place in a freezer-safe bag. Freeze for up to 2 months. To enjoy, thaw at room temperature for 30 to 60 minutes, or warm in the oven for a few minutes for that fresh-baked taste.
Tip: I love keeping a few frozen scones on hand for busy mornings. Pop them in the toaster oven or microwave for a minute, drizzle with the maple glaze if you like, and it feels like a special breakfast without any extra work.
Banana Scones with Maple Glaze
Ingredients
Banana Scones
- 2 cups (250 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- ½ cup (1 stick / 113 g) unsalted butter, cold, cubed
- 1 large egg, room temperature
- ½ cup (119 g) heavy cream
- 1 teaspoon vanilla extract
- 2 ripe bananas, roughly chopped (about 1 cup)
Cinnamon Maple Glaze
- 1 cup (125 g) confectioners’ sugar
- 2 tablespoons pure maple syrup
- ½ teaspoon ground cinnamon
- 1-2 tablespoons milk, as needed
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and kosher salt.
- Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized bits remaining.
- In a medium bowl, whisk together the egg, heavy cream, and vanilla extract.
- Add the wet ingredients to the dry, and mix gently with a spatula until a shaggy dough forms. It’s okay if the dough looks a little dry and crumbly.
- Fold in the chopped bananas carefully, mixing only until they are evenly distributed. The dough will be slightly sticky.
- Turn the dough out onto a lightly floured surface. With floured hands, gently pat it into an 8-inch circle that is about 1 inch thick.
- Use a bench scraper or sharp knife to cut the dough into 6 to 8 wedges (I made 8). Transfer the wedges to the prepared baking sheet, spacing them slightly apart.
- Bake for 13 to 17 minutes, or until the tops are lightly golden and the scones are set.
- Remove the scones from the oven and allow them to cool slightly on the baking sheet while you make the glaze.
- In a small bowl, whisk together the confectioners’ sugar, maple syrup, ground cinnamon, and enough milk to create a drizzleable consistency.
- Drizzle the glaze over the warm or cooled scones before serving.
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What the Test Kitchen had to say about this recipe:
Autumn
These banana scones are amazing! Crisp on the outside, soft and tender inside, and that maple glaze is perfect.
Elizabeth
I love banana treats, and these scones are so good! They turned out soft, and I love the glaze on top.
Stephanie
Loved these! The banana flavor really comes through, and they’re just sweet enough.
Bella
I really liked these scones! The edges were golden and crisp, the centers soft, and the maple cinnamon glaze really makes them shine. So good with my tea.
