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 served these scones for a weekend brunch after experimenting with my favorite banana bread recipe. Everyone loved the combination of soft cake-like scone with crunchy topping and creamy glaze.
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
- Prep:
- 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.
- Add 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:
- Turn dough onto a lightly floured surface. Pat into a 7-inch disc about 1-inch thick.
- Cut Scones:
- Cut into 8 wedges and transfer to prepared baking sheet spacing apart.
- Streusel:
- For the streusel: In a small bowl mix flour brown sugar cinnamon melted butter and salt until crumbly. Sprinkle evenly over scones.
- Brush & Bake:
- Brush tops lightly with extra cream. Bake 20–22 minutes until golden and a toothpick inserted comes out clean. Cool on wire rack.
- Glaze:
- For glaze: Whisk powdered sugar milk and vanilla until smooth. Drizzle over cooled scones.
- Serve:
- Serve warm or at room temperature.
Save My kids always rush to grab their favorite scone straight off the cooling rack and it's a recipe we look forward to making together every banana season.
Required Tools
Mixing bowls pastry blender or fork whisk baking sheet parchment paper knife cooling rack
Nutritional Information
Calories: 320 Total Fat: 15 g Carbohydrates: 43 g Protein: 4 g (per scone)
Serving Suggestions
Pairs beautifully with a cup of strong coffee or as a sweet addition to a brunch table
Save These scones bring a cheerful start to any morning and leftovers are just as delicious the next day.
Recipe FAQ
- → How should I store banana cream coffee cake scones?
Once fully cooled, keep scones in an airtight container at room temperature for up to two days. For longer storage, freeze and gently rewarm as needed.
- → Can I add nuts or chocolate chips?
Yes! Stir in 1/4 cup chopped walnuts or chocolate chips to enhance flavor and texture—both pair deliciously with banana.
- → What’s the best way to achieve a tender crumb?
Keep butter cold and avoid overmixing the dough. Handle gently for flaky, moist scones every time.
- → Is it necessary to use heavy cream in the dough?
Heavy cream adds richness and moisture, but half-and-half can be substituted if preferred for a lighter texture.
- → How do I know when scones are fully baked?
Bake until golden and a toothpick inserted into the center comes out clean—about 20 to 22 minutes at 400°F (200°C).
- → Can I double the batch for a crowd?
Absolutely! Simply double all ingredients and divide the dough into two discs before cutting and baking.