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Cozy Banana Bread Scones with Easy Vanilla Glaze

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These cozy banana bread scones combine the tender crumb of banana bread with flaky, buttery scone edges, topped with a sweet vanilla glaze. Ready in under 30 minutes, they’re perfect for lazy mornings, unexpected guests, or a quick comfort food fix.

Ingredients

Scale
  • 2 cups all-purpose flour (spooned and leveled)
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/2 cup cold unsalted butter, cut into small cubes
  • 1/2 cup mashed ripe banana (about 1 large or 2 small very spotty bananas)
  • 1/3 cup heavy cream, plus more for brushing
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar, sifted
  • 2 tablespoons heavy cream or milk
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
  3. Add the cold butter cubes to the flour mixture. Using a pastry cutter or two forks, cut the butter into the flour until the mixture looks like coarse meal with some pea-sized butter pieces remaining.
  4. In a separate small bowl, whisk together the mashed banana, heavy cream, egg, and vanilla extract until smooth.
  5. Pour the wet mixture into the dry ingredients and stir with a fork or spatula just until the dough comes together. It will look shaggy.
  6. Turn the dough out onto a lightly floured surface. Gently bring it together with your hands, patting it into a circle about 3/4-inch thick. Do not knead.
  7. Use a bench scraper or sharp knife to cut the circle into 8 wedges, like a pizza. Cut straight down without twisting.
  8. Transfer the scones to the prepared baking sheet, spacing them about 2 inches apart.
  9. Brush the tops of the scones with a little extra heavy cream. Sprinkle a tiny bit of coarse sugar on top if desired.
  10. Bake for 14 to 17 minutes, or until the scones are golden brown on the edges and a toothpick inserted into the center comes out clean. Let them cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
  11. While the scones cool, whisk together the powdered sugar, heavy cream, vanilla extract, and pinch of salt until smooth. The glaze should be thick but pourable.
  12. Drizzle the glaze over the warm scones using a spoon.

Notes

Keep butter and cream very cold for flaky layers. Do not overwork the dough. Use very ripe bananas for best sweetness and moisture. Let scones cool 5-7 minutes before glazing for best results. Store in an airtight container at room temperature for up to 2 days. Freeze unglazed scones for up to 3 months.

Nutrition

Keywords: banana bread scones, banana scones, easy scone recipe, breakfast scones, vanilla glaze scones, quick scones, banana bread recipe

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