Everyone has their desired level of ripeness for a banana. Some people like their bananas slightly greenish, firm, and less sweet, while others will eat them when they are very speckled, soft, and quite sweet. For those who don’t like their bananas spotted or if your bananas have gone past the point where anyone would find them appealing, the classic option for using the bananas is to make a batch of banana bread. However, Banana Scones is another alternative recipe for using up your over-ripe bananas.
Bananas are a great option for baked goods because they can replace some of the wet ingredients in the recipe. Baked goods made with bananas are typically very moist and tender. If you are not a big fan of banana bread or perhaps your family is tired of that classic quick bread, you may want to give our recipe for Banana Scones a try.
Banana Scones Recipe
- Large Baking Sheet
- Large Mixing Bowl
- Pastry blender
- Small Mixing Bowl
- Potato Masher
- Food Processor
- Wire whisk
- Pastry Brush
- Airtight container
- 1¼ cups All-Purpose Flour
- 1¼ cups Whole Wheat Flour
- ⅓ cup Brown Sugar
- 3 teaspoons Baking Powder
- 1 teaspoon Cinnamon
- ½ teaspoon Salt
- ½ cup Cold Butter
- 2 pcs Medium Bananas should make about a cup of banana when mashed
- 1 pc Egg
- 1 teaspoon Vanilla
- Milk or cream to brush on the unbaked scones
Cinnamon Sugar Coating
- 2 tbsp Sugar
- ½ teaspoon Cinnamon
- Turn on your oven to 375 degrees and line a large baking sheet with parchment paper.
- In a large mixing bowl, stir together the all-purpose flour and the whole wheat flour. Add the sugar, the baking powder, the salt and the cinnamon, stirring to combine.
- Cut the butter into small cubes and add it to the bowl of dry ingredients. Use a pastry blender to cut the butter into the dry ingredients. Continue cutting in the butter until the mixture resembles coarse crumbs, perhaps like cornmeal.
- In a small mixing bowl, whisk the egg until it is beaten. Add the vanilla, whisking it into the mixture.
- In a separate small bowl using a potato masher, or in the bowl of a food processor, mash the banana until it is a smooth purée.
- Add the banana to the bowl containing the eggs and vanilla, whisking these together until they are fully combined.
- Add the banana and egg mixture to the flour mixture and gently stir these ingredients until they are fully incorporated. Once the mixture starts to come together, use your hands to press the dough into a ball, kneading it a few times. Do not beat the dough or overwork it because doing so will make your scones tough and chewy rather than soft and flaky.
- Place the dough onto the prepared baking sheet, using your hands to gently press the dough into an 8-inch circle. Use a sharp knife to make 4 cuts, pizza style, to make 8 scone wedges. Spread the triangular scones apart on the pan so that they are an inch or so apart from one another.
- Use a pastry brush to brush the tops and sides of the scones with a bit of milk.
- In a small bowl, stir together the cinnamon and the sugar. Sprinkle this on the outsides of the scones, so they are coated in an even dusting of cinnamon sugar.
- Bake the scones in the preheated oven for 15 to 20 minutes until they are a deep golden brown color. Let the scones cool for about five minutes before serving.
- Store the completely cooled scones in a zip top storage bag or in a container with an airtight lid.
- You can store these scones in the freezer for longer term storage. Place them in an airtight container and freeze them for up to 3 months. To use frozen scones, just allow them to thaw in the refrigerator overnight. Then, bring them to room temperature before serving. You may want to remove the lid from the container when you thaw them so that condensation doesn’t make the scones soggy.