Banana Bread Scones with Cinnamon Sugar Topping and Brown Sugar Glaze Recipe

Introduction

These banana bread scones combine the comforting flavors of classic banana bread with a tender, flaky scone texture. Topped with cinnamon sugar and finished with a sweet brown sugar glaze, they make a perfect treat for breakfast or afternoon tea.

Ingredients

• 1 cup white whole wheat flour
• 1 1/4 cups all-purpose flour
• 1/3 cup brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/2 cup unsalted butter, cold and cut into pieces
• 2 ripe bananas (about 1 cup mashed)
• 1 egg, lightly beaten
• For the cinnamon sugar topping:
  • 1 tablespoon water
  • 2 tablespoons sugar
  • 1/4 teaspoon cinnamon
• For the brown sugar glaze:
  • 1/2 cup confectioner’s sugar
  • 2 tablespoons brown sugar
  • 1/2 teaspoon vanilla extract
  • 2–3 teaspoons milk

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a baking mat.
2. Step 2: In a large bowl, whisk together the white whole wheat flour, all-purpose flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. Step 3: Cut in the cold butter using a pastry blender or two forks until the mixture resembles coarse crumbs.
4. Step 4: Stir in the mashed bananas and beaten egg until just combined; be careful not to overmix.
5. Step 5: Turn the soft, sticky dough onto a well-floured surface. Knead gently 5 to 6 times until it comes together.
6. Step 6: Shape the dough into an 8-inch circle. Brush the top with water. Mix together the sugar and cinnamon for the topping, then sprinkle evenly over the dough.
7. Step 7: Cut the dough into 8 wedges and place them on the prepared baking sheet, spacing slightly apart.
8. Step 8: Bake for 15–18 minutes, or until the scones are lightly golden brown. Transfer to a wire rack to cool completely.
9. Step 9: To make the brown sugar glaze, whisk together the confectioner’s sugar and brown sugar. Add vanilla and 2 teaspoons milk, stirring until smooth. Add up to 1 more teaspoon milk if needed for desired drizzling consistency.
10. Step 10: Drizzle the glaze over the cooled scones before serving.

Tips & Variations

• Use ripe bananas for the best natural sweetness and flavor.
• Substitute butter with chilled coconut oil for a dairy-free version.
• Add chopped walnuts or pecans to the dough for added crunch.
• For extra cinnamon flavor, add a pinch more cinnamon to the glaze.

Storage

Store leftover scones in a loosely covered container at room temperature for up to 2 days. To keep them longer, refrigerate for up to 5 days or freeze for up to 1 month. Reheat gently in a low oven or microwave before serving to restore freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour only?

Yes, you can substitute the white whole wheat flour with all-purpose flour if you prefer a lighter texture, but the scones will be less hearty.

How ripe should the bananas be?

Use bananas with plenty of brown spots for the best sweetness and flavor. Very ripe bananas mash easily and blend well into the dough.

Banana Bread Scones with Cinnamon Sugar Topping and Brown Sugar Glaze Recipe

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★★★★★

4.5 from 119 reviews

These Banana Bread Scones combine the moistness and flavor of classic banana bread with the tender, crumbly texture of scones. Enhanced with warm cinnamon and nutmeg spices, these scones are topped with a sweet cinnamon sugar sprinkle before baking and finished with a luscious brown sugar glaze. Perfect for breakfast or an afternoon treat.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 33 minutes
• Yield: 8 scones 1x
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Scones

• 1 cup white whole wheat flour
• 1 1/4 cups all-purpose flour
• 1/3 cup brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/2 cup unsalted butter, cold and cut into pieces
• 2 ripe bananas (about 1 cup mashed)
• 1 egg, lightly beaten

For the Cinnamon Sugar Topping

• 1 tablespoon water
• 2 tablespoons sugar
• 1/4 teaspoon cinnamon

For the Brown Sugar Glaze

• 1/2 cup confectioner’s sugar
• 2 tablespoons brown sugar
• 1/2 teaspoon vanilla extract
• 2–3 teaspoons milk

Instructions

1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
2. Mix Dry Ingredients: In a large bowl, whisk together the white whole wheat flour, all-purpose flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. This creates a spiced flour mixture ready to incorporate the wet ingredients.
3. Cut in Butter: Using a pastry blender or two forks, cut the cold, cubed butter into the flour mixture until it resembles coarse crumbs. This step is key for creating the crumbly texture of the scones.
4. Add Wet Ingredients: Stir in the mashed bananas and lightly beaten egg until the mixture is just combined. Avoid overmixing to keep the scones tender.
5. Knead the Dough: Turn the soft, slightly sticky dough onto a well-floured surface. Knead gently 5-6 times until the dough comes together into a cohesive ball.
6. Shape and Prepare for Baking: Pat or roll the dough into an 8-inch diameter circle. Brush the top with 1 tablespoon water. Mix the sugar and cinnamon for the topping and sprinkle evenly over the dough. Cut the circle into 8 equal wedges and transfer them to the prepared baking sheet, spacing them slightly apart.
7. Bake the Scones: Bake in the preheated oven for 15-18 minutes or until the scones are lightly golden brown on top. Remove from oven and transfer the scones to a wire rack to cool completely before glazing.
8. Prepare the Brown Sugar Glaze: In a small bowl, whisk together the confectioner’s sugar and brown sugar. Stir in vanilla extract and 2 teaspoons of milk, adding an extra teaspoon if you prefer a thinner glaze.
9. Glaze and Serve: Drizzle the brown sugar glaze over the cooled scones. Serve fresh and enjoy this delightful twist on banana bread.
10. Storage: Store any leftovers in a loosely covered container at room temperature to maintain freshness.

Notes

• Use very ripe bananas for maximum sweetness and moisture.
• Ensure the butter is cold before mixing to achieve the best flaky texture.
• Do not over-knead the dough to avoid tough scones.
• The glaze consistency can be adjusted by adding more or less milk according to your preference.
• Store scones at room temperature and consume within 2-3 days for optimal freshness.

Keywords: banana bread scones, baked banana scones, breakfast scones, cinnamon banana scones, sweet scones, glazed scones