Best 2 Banana Bread Scones Recipes

Indulge in the delectable aroma of freshly baked banana bread scones, a delightful hybrid pastry that combines the beloved flavors of banana bread and the crumbly texture of scones. These delectable treats are a perfect accompaniment to your morning coffee or afternoon tea break. With three enticing variations to choose from, there's a banana bread scone to suit every palate. Try the classic banana bread scones for a comforting taste of nostalgia, or explore the zesty delight of lemon blueberry banana bread scones. For those who crave a touch of indulgence, the chocolate chip banana bread scones offer a sweet surprise in every bite. Whichever variation you choose, prepare to be captivated by the irresistible charm of these scrumptious banana bread scones.

Let's cook with our recipes!

BANANA BREAD SCONES

Banana Bread Scones image

Provided by Samantha Seneviratne

Categories dessert

Time 55m

Yield 8 scones

Number Of Ingredients 12

Ingredients

1 extra-large, extra-ripe banana, mashed (1/2 cup)
1/3 cup heavy cream, plus more for brushing
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/3 cup packed dark brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup (1 stick) cold unsalted butter, cut into pieces
2 1/4 ounces bittersweet or semisweet chocolate, chopped (about 1/2 cup)
1 1/4 ounces (about 1/2 cup) hazelnuts, toasted, skinned, and finely chopped (see Cook's Note)
Sanding sugar for sprinkling

Steps:

Preheat the oven to 425 degrees F.
In a small bowl, whisk together the banana, cream, egg, and vanilla. In a large bowl, whisk together the flour, brown sugar, baking powder, and salt.
Cut in the butter with a pastry blender, or 2 knives used like scissors, until the mixture resembles coarse meal with some larger pieces. (You can use your fingers if you work fast enough that the butter stays cold.) Toss in the chopped chocolate and hazelnuts.
Drizzle in the banana mixture and stir with a fork until the mixture is crumbly and moistened, but stop before you've mixed it into a uniform batter. Tip out the mixture onto a parchment-lined baking sheet and pat it into a 6-inch circle. Using a sharp knife or a bench scraper, cut the circle into 8 equal triangles. (At this point, you could freeze the triangles well-wrapped on their sheet for another day. Bake them from frozen.) Spread the triangles apart and brush the tops with the cream. Sprinkle with sanding sugar.
Bake until the scones are golden brown and set, 22 to 25 minutes. A toothpick inserted into the center of a scone should come out clean. Transfer the baking sheet to a wire rack to cool slightly. Serve warm or at room temperature. Scones are best the day they're made.

PECAN-BANANA BREAD SCONES

Pecan-Banana Bread Scones image

Toasted pecans lend rich flavor to these banana bread scones. A caramel drizzle adds a sweet finishing touch.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 50m

Yield 8

Number Of Ingredients 10

Ingredients

2 1/2 cups Gold Medal™ all-purpose flour
1/3 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup cold butter or margarine
3/4 cup chopped pecans, toasted
1/2 cup sour cream
1 cup mashed bananas (2 medium)
1/2 cup canned dulce de leche (caramelized sweetened condensed milk)

Steps:

Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
In large bowl, mix flour, brown sugar, baking powder, cinnamon and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in 1/2 cup of the pecans. Stir in sour cream and bananas until soft dough forms.
On lightly floured surface, knead dough lightly 5 times. On cookie sheet, press dough with floured hands to 8-inch round. Cut into 8 wedges, but do not separate.
Bake 25 to 30 minutes or until golden brown. Remove from cookie sheet to cooling rack; carefully separate wedges.
In small microwavable bowl, microwave dulce de leche on High 30 seconds or until pourable. Drizzle over scones. Sprinkle with remaining 1/4 cup pecans. Serve warm.

Nutrition Facts : Calories 453, Carbohydrate 57 g, Fat 4, Fiber 3 g, Protein 7 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 429 mg

Tips for Perfect Banana Bread Scones:

- Use ripe bananas: The riper the bananas, the sweeter and more flavorful your scones will be. - Mash the bananas thoroughly: Make sure to mash the bananas until they are completely smooth, with no lumps. This will help to ensure that the scones are evenly textured. - Don't overmix the dough: Overmixing the dough will make the scones tough. Mix the dough just until it comes together, then stop. - Use cold butter: Cold butter will help to create flaky layers in the scones. If you use room temperature butter, the scones will be more dense. - Bake the scones until they are just set: Overbaking the scones will make them dry. Bake them just until they are set in the center, then remove them from the oven. - Let the scones cool before serving: Allow the scones to cool for at least 15 minutes before serving. This will help them to set and firm up.

Conclusion:

Banana bread scones are a delicious and easy-to-make treat that are perfect for any occasion. With their moist, tender crumb and sweet banana flavor, they're sure to be a hit with everyone who tries them. So next time you're looking for a special breakfast or snack, give these banana bread scones a try. You won't be disappointed!