I’m back! And yes, it’s been a WHILE since I’ve posted. But these Banana Bread Scones with Maple Glaze need to be shared. And you need to make them!
The recipe I make is from Sarah Kieffer’s 100 Morning Treats cookbook. I have two of her baking cookbooks and suffice it to say I have a major baking crush on her. Sarah’s recipes simply never disappoint. And these scones are the epitome of what a good scone should be — super flaky, buttery, and yes, moist, even on day two or three. (Although full disclosure – they are best the day you make them, especially warm out of the oven!)
Are scones hard to make?
Not really! This recipe comes together wonderfully for me every time but make sure you follow the directions. Use cold butter (important!) and also freeze the dough as directed. This helps the scones keep their shape when baking.
What equipment do I need to make scones?
You don’t need anything fancy!
- Full-size baking sheets (2)
- Parchment paper or a silicone mat (I like my Pampered Chef mats)
- Large mixing bowl
- Whisk
- 2 cup glass measuring cup (Pyrex is a classic)
- Rolling pin (I love this French-style one)
- Offset spatula (a small one works wonders here)
What ingredients do I need for banana bread scones?
- Bananas (of course!)
- Heavy cream
- Large egg
- Vanilla extract
- All-purpose flour
- Sugar
- Baking powder
- Kosher salt
- Unsalted butter (cold!)
- Ingredients for maple glaze
Can I freeze scones?
Absolutely! Just store them in an airtight container, keep them in the freezer, and defrost them for a few seconds in the microwave when you want a treat.
I mean, look at those flaky layers, friends!
These banana bread scones are perfect with a cup of coffee. If you make them, let me know what you think!
xoxo – Lara
Note: I may have some affiliate links in this post for items I recommend. If you click those links and purchase an item, I may get compensation; however, this in no way increases the cost of the item to you.
Banana Bread Scones with Maple Glaze
Ingredients
Banana Bread Scones
- 1/2 cup Bananas mashed (about 1-1/2 bananas)
- 1/3 cup Heavy cream (plus more for brushing)
- 1 large Egg
- 1 teaspoon Pure vanilla extract
- 2-1/4 cups All-purpose flour (plus more for dusting)
- 1/3 cup Sugar
- 1 tablespoon Baking powder
- 1/2 teaspoon Kosher salt
- 12 tablespoons Unsalted butter (1-1/2 sticks; cold and cut into 1/2 inch pieces)
Maple Glaze
- 1/3 cup Maple syrup (the pure stuff!)
- 1 tablespoon Unsalted butter melted
- 1/2 teaspoon Pure vanilla extract
- Pinch Kosher salt
- 1 cup Powdered sugar
Instructions
For the Scones:
- Line a sheet pan with parchment paper. In a liquid measuring cup (or medium mixing bowl), whisk together the mashed bananas, heavy cream, egg and vanilla. Refrigerate until ready to use.
- In a large bowl, whisk together the flour, granulated sugar, baking powder and salt.
- Add the butter to the dry ingredients and use a pastry cutter to cut in the butter until the flour-coated pieces are the size of peas. Add the refrigerated wet ingredients and fold with a spatula until just combined.
- Transfer the dough to a generously floured surface and knead 10 to 12 times, until it comes together, adding a little flour as necessary. Pat the dough into a square and roll it into a 12-inch square, dusting with flour as necessary. Fold the dough in thirds, like a business letter. Fold the dough in thirds again by folding in the short ends, making a square. Transfer it to the prepared sheet pan and put it in the freezer for 10 minutes.
- Return the dough to the floured surface, shape it into a 12-inch square, and fold the dough in thirds again. Turn over the dough so it's seam-side down, and gently roll out the dough into a 12- by 4-inch rectangle.
- With a sharp knife, cut it crosswise into four equal rectangles, then cut each rectangle diagonally into two triangles. Transfer the triangles to the prepared sheet pan. Freeze the scones for 30 minutes. (This is important!)
- Meanwhile, position an oven rack in the middle of the oven and preheat to 375 degrees.
- Brush the tops of the scones with a little heavy cream, making sure it doesn't drip down the sides. Place another sheet pan under the scones, so the pans are double-stacked.
- Bake the scones, rotating the stacked pans halfway through, until the tops and bottoms are light golden brown, 18 to 25 minutes. Transfer the top sheet pan to a wire rack and let the scones cool slightly.
- Use an offset spatula to spread each scone with the glaze (below).
For the Maple Glaze:
- While the scones are baking, in a small bowl whisk together the melted butter, maple syrup, vanilla and the salt. Add the powdered sugar and whisk together until well combined and smooth.