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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.

Ingredients

Scale

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

Find it online: https://todayfoodrecipe.com/banana-bread-scones-with-cinnamon-sugar-topping-and-brown-sugar-glaze-recipe/