Banana Nut Scones

why make this recipe

Banana Nut Scones are a delightful twist on the classic scone. They are moist, soft, and packed with flavor. The combination of ripe bananas and crunchy walnuts makes for a delicious treat that is perfect for breakfast or a snack. Plus, they are easy to make and a great way to use up leftover bananas.

how to make Banana Nut Scones

Ingredients

• 2 cups all-purpose flour
• 1/2 cup brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup heavy cream
• 1 cup mashed ripe bananas
• 1/2 cup chopped walnuts
• Maple icing for topping

Directions

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, whisk together flour, brown sugar, baking powder, and salt.
3. Cut in the cold butter until the mixture resembles coarse crumbs.
4. Stir in the heavy cream and mashed bananas until just combined.
5. Fold in the chopped walnuts.
6. Turn the dough onto a floured surface and knead gently a few times.
7. Pat the dough into a 1-inch thick disk and cut into wedges.
8. Place on a baking sheet and bake for 15-20 minutes until golden.
9. Drizzle with maple icing before serving.

how to serve Banana Nut Scones

Serve the Banana Nut Scones warm with a drizzle of maple icing on top. They pair well with a cup of coffee or tea. You can also enjoy them plain or with a spread of butter for added richness.

how to store Banana Nut Scones

Store the scones in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them for up to a month. Just wrap them tightly in plastic wrap and place them in a freezer bag.

tips to make Banana Nut Scones

• Make sure your butter is cold. This helps the scones to be flaky.
• Use very ripe bananas for the best flavor and sweetness.
• Don’t over mix the dough. Just mix until combined for the best texture.
• You can add chocolate chips or dried fruit for extra flavor.

variation

If you prefer, you can replace the walnuts with pecans or leave them out entirely for a nut-free version. You can also experiment by adding spices like cinnamon or nutmeg for an extra layer of flavor.

FAQs

1. Can I make these scones ahead of time?
Yes, you can prepare the dough in advance and refrigerate it for up to 24 hours. Bake them fresh when you’re ready to enjoy!

2. What can I use instead of heavy cream?
You can use milk or a non-dairy milk alternative, but keep in mind it may change the texture slightly.

3. Can I substitute the flour?
Yes, you can use whole wheat flour or a gluten-free flour blend, but the texture may differ. Adjust the liquid as needed.

Banana Nut Scones

Delightful and moist scones packed with ripe bananas and crunchy walnuts, perfect for breakfast or a snack.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 8 scones

Course: Breakfast, Snack

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 2 cups all-purpose flour
• 1/2 cup brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt

Wet Ingredients

• 1/2 cup unsalted butter, cold and cubed Make sure butter is cold for flaky scones.
• 1/2 cup heavy cream Can be substituted with milk or non-dairy alternative.
• 1 cup mashed ripe bananas Use very ripe bananas for the best flavor.

Mix-ins

• 1/2 cup chopped walnuts Can be replaced with pecans or omitted for a nut-free version.
• Maple icing for topping Drizzle on top before serving.

Method

 

Preparation

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, whisk together flour, brown sugar, baking powder, and salt.
3. Cut in the cold butter until the mixture resembles coarse crumbs.
4. Stir in the heavy cream and mashed bananas until just combined.
5. Fold in the chopped walnuts.
6. Turn the dough onto a floured surface and knead gently a few times.
7. Pat the dough into a 1-inch thick disk and cut into wedges.

Baking

1. Place the wedges on a baking sheet and bake for 15-20 minutes until golden.
2. Drizzle with maple icing before serving.

Notes

Store the scones in an airtight container at room temperature for up to 3 days. For longer storage, freeze them wrapped tightly in plastic wrap and placed in a freezer bag.