Description
These Banana Scones are a delightful twist on the traditional scone, featuring a moist banana-infused dough layered with fresh banana slices and topped with a sweet cinnamon maple icing. Perfectly golden and tender, they are an ideal treat for breakfast or brunch, combining the comforting flavors of banana, cinnamon, and maple syrup in every bite.
Ingredients
Dry Ingredients
- 3 cups + 1 tbsp (400g) all-purpose flour
- 1/4 cup (55g) light brown sugar, packed
- 1 tbsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 2 tbsp light brown sugar (extra, for crumbling)
- 1 tbsp raw sugar (for topping)
- 1/2 cup (55g) powdered sugar
- 1/2 tsp ground cinnamon (for icing)
Wet Ingredients
- 1/2 cup (110g) unsalted butter, cold and cubed
- 1 large egg
- 1/3 cup (100g) finely mashed ripe banana (about 1 medium banana)
- 3/4 cup (155g) heavy cream or whole milk
- 2 tsp vanilla bean paste
- 1-2 medium bananas, sliced 1/4 inch thick (for layering)
- 2 tbsp heavy cream or whole milk (for brushing)
- 2 tbsp pure maple syrup
- 1/2 tbsp milk or water (to thin icing)
Instructions
- Prepare Baking Sheet: Lay a silicone baking mat on a large baking sheet. If unavailable, use parchment paper and lightly dust with flour. Set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, 1/4 cup brown sugar, baking powder, baking soda, cinnamon, and salt until evenly combined.
- Combine Wet Ingredients: In another bowl, mix the egg, mashed banana, 3/4 cup cream, and vanilla bean paste until smooth. Set aside.
- Cut in Butter: Add cold cubed butter to the dry ingredients. Use your fingers to work butter into the mixture until pea-sized lumps remain throughout the flour mixture.
- Form Dough: Pour the banana cream mixture into the dry ingredients. Gently fold using a rubber spatula until the dough becomes shaggy and dense; avoid overmixing.
- First Dough Layer: Take half the dough and press into a 7-inch round disk on the prepared baking sheet. Arrange sliced bananas in an even layer over the dough, leaving a small gap at the edges. Sprinkle crumbled 2 tablespoons of brown sugar on top.
- Second Dough Layer: Scoop remaining dough over the banana layer and press evenly to about 1 inch thick and 7 inches wide, alternating between patting down and pushing sides inward.
- Chill Dough: Place the baking sheet with dough in the freezer for 20 minutes while preheating oven to 375°F (190°C).
- Slice Scones: After chilling, slice the dough disk into 8 wedges and space them about an inch apart on the baking sheet. If sticking occurs, carefully pry loose or return to freezer for 10 extra minutes.
- Brush and Sugar Top: Brush scone tops with 2 tablespoons cream or milk. Sprinkle with raw sugar.
- Bake: Bake for 20-25 minutes or until golden brown on top. The scones will rise and may touch each other, which is fine.
- Cool: Let scones cool on the baking sheet for 15-20 minutes.
- Prepare Icing: Whisk powdered sugar and cinnamon together. Gradually add maple syrup, and if too thick, thin with milk or water until icing runs off the whisk in an even stream.
- Serve: Separate the scones, place on a cooling rack, drizzle with cinnamon maple icing, and enjoy!
Notes
- Use ripe bananas for the best flavor and sweetness.
- Keep butter cold to ensure flaky scones.
- Do not overmix dough to avoid tough scones; some loose flour is acceptable.
- Raw sugar topping adds a pleasant crunch but can be substituted with regular sugar or omitted.
- Maple syrup can be adjusted for desired sweetness in the icing.
- Chilling the dough is essential for easy slicing and helps maintain shape during baking.
