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Banana Nut Scones

Delightful and moist scones packed with ripe bananas and crunchy walnuts, perfect for breakfast or a snack.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
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.