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Banana Bread Scones

Banana Bread Scones

  • Author: Isabelle Boucher (Crumb)
  • Total Time: 45 mins
  • Yield: 8 1x


All the deliciousness of your favourite banana bread, except it comes in the form of a rich, buttery scone. Serve with strawberry jam or honey for a tasty tea-time treat.


  • 2 3/4 cups all-purpose flour
  • 1/4 cup packed brown sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 cup unsalted butter, cut into small pieces
  • 2 very ripe bananas, mashed (~1 cup)
  • 3/4 cup buttermilk
  • 1/2 tsp vanilla extract


  1. Preheat oven to 400F, and line a large baking sheet with parchment paper.
  2. In the bowl of a food processor, combine the flour, sugar, baking powder, salt, and cinnamon. Pulse a few times to combine. Drop in the cubes of butter, and pulse 8-10 times to cut in the butter, or until the mixture is coarse and crumbly.
  3. In a small bowl, whisk together the bananas, buttermilk and vanilla extract. Add to the dry ingredients, and stir until just barely incorporated.
  4. Turn out the dough onto a clean working surface that's lightly dusted with flour, and shape into a rough circle about 1" thick. Using a sharp knife, cut the dough into 8 wedges. Arrange the wedges on the prepared baking sheet.
  5. Bake in preheated oven for 25-30 minutes, or until the scones are golden brown. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling off completely.


I like these scones plain, but feel free to gussy them up by folding in 1/2 cup of chopped walnuts or mini chocolate chips when combining the wet and dry mixtures.

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Category: Dessert