Save Tender, moist scones bursting with banana flavor, topped with a crunchy cinnamon streusel and a luscious vanilla glaze—perfect for breakfast or brunch.
I first made these scones for a family brunch, and everyone raved about the soft, cake-like texture and the fragrant cinnamon streusel. They became an instant favorite in our house!
Ingredients
- Scones: 2 cups (250 g) all-purpose flour, 1/3 cup (65 g) granulated sugar, 1 tbsp baking powder, 1/2 tsp salt, 1/2 tsp ground cinnamon, 1/2 cup (115 g) cold unsalted butter (cubed), 1 large ripe banana (mashed, about 1/2 cup), 1/3 cup (80 ml) heavy cream (plus extra for brushing), 1 large egg, 1 tsp vanilla extract
- Cinnamon Streusel: 1/3 cup (40 g) all-purpose flour, 1/4 cup (50 g) brown sugar, 1/2 tsp ground cinnamon, 3 tbsp (45 g) unsalted butter (melted), pinch of salt
- Vanilla Glaze: 1/2 cup (60 g) powdered sugar, 1–2 tbsp milk, 1/2 tsp vanilla extract
Instructions
- Prepare Oven:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
- Cut in Butter:
- Add cold butter. Cut in using a pastry blender or fingertips until mixture resembles coarse crumbs.
- Mix Wet Ingredients:
- In a separate bowl, whisk together mashed banana, cream, egg, and vanilla.
- Combine:
- Pour wet ingredients into dry mixture. Stir gently until just combined (do not overmix).
- Shape and Cut:
- Turn dough onto a lightly floured surface. Pat into a 7-inch disc, about 1-inch thick. Cut into 8 wedges; transfer to prepared baking sheet, spacing apart.
- Make Streusel:
- In a small bowl, mix flour, brown sugar, cinnamon, melted butter, and salt until crumbly. Sprinkle evenly over scones.
- Brush Scones:
- Brush tops lightly with extra cream.
- Bake:
- Bake 20–22 minutes, until golden and a toothpick inserted comes out clean. Cool on wire rack.
- Make Glaze:
- Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled scones.
- Serve:
- Serve warm or at room temperature.
Save These scones remind me of lazy Sunday mornings with my kids helping to drizzle glaze over each piece. It’s a recipe that brings a little sweet joy to our family table.
Required Tools
Mixing bowls, pastry blender or fork, whisk, baking sheet, parchment paper, knife, cooling rack
Allergen Information
Contains: wheat (gluten), eggs, milk, and dairy. May contain traces of nuts if added. Always check ingredient labels for cross-contamination if allergies are a concern.
Nutritional Information
Per scone: Calories 320, Total Fat 15 g, Carbohydrates 43 g, Protein 4 g
Save Enjoy these scones fresh, with a cup of coffee or tea—every bite is a delightful treat that’s sure to please.
Recipe Questions & Answers
- → How can I make scones extra moist?
Use ripe mashed banana and brush the tops with extra cream before baking for added moisture.
- → Can I add nuts or chocolate to the dough?
Yes, mix in up to 1/4 cup of chopped walnuts or chocolate chips for additional flavor and texture.
- → What’s the secret to a crumbly streusel topping?
Mix melted butter into flour, brown sugar, and cinnamon until crumbly, then sprinkle evenly over the scones.
- → How should I serve these scones?
Serve warm, freshly glazed scones with coffee for breakfast or brunch, or enjoy them at room temperature.
- → Do these scones freeze well?
Yes, they freeze beautifully. Allow scones to thaw and warm briefly in the oven before serving.
- → Are there common allergens present?
These scones contain wheat, eggs, milk, and dairy; check ingredients if allergies are a concern.