These will probably be the easiest scones you will ever make! These easy cinnamon banana scones are tender, moist, and super fluffy. The BEST part is the cinnamon cream cheese glaze that gets smothered on top. These will probably be the very best scones you ever had.
The Best Easy Cinnamon Banana Scones
These easy cinnamon banana scones are amazing. The extra bananas make these scones extra moist. The scones are thick, tall, and super fluffy. If you want a good scone, these are for you!
Before I met my husband (whose mother loves a good tea party) I had no idea what a scone was. Basically a scone is like a biscuit. However, a scone is made with eggs and not as flaky as a biscuit. Scones are supposed to be moist, tender, and full of flavor.
If you have a scone that is dry, that means it was over baked with not enough moisture to begin with. I have plenty of tips and tricks to properly bake a good scone.
This blog receives a commission for using Amazon products for the food recipes that I shared with you in my posts. Although I receive a commission for using and linking their products, they are extremely good for my food recipes and all my opinions and suggestions are unbiased.
Steps On Baking Banana Scones
There are 4 easy and basic steps on making these scones.
- Step 1: Combine the dry ingredients into a large bowl- Combine all of the dry ingredients together which includes flour, salt, baking powder, baking soda, cinnamon, nutmeg, and brown sugar. You may notice there is a lot of baking powder for this recipe. That is what will give the scones a good rise.
- Step 2: Mix all of the wet ingredients together- Mix the mashed bananas, heavy cream, egg and vanilla together. Don't over mix the egg!
- Step 3: Butter- Cut the cold butter into cubes. Then, use a pastry cutter to blend the butter into the dry ingredients.
- Step 4: Mix everything together- Pour the wet ingredients into the the butter/dry ingredient bowl. Fold it gently together.
How To Make Easy Cinnamon Banana Scones
I mentioned the basic steps above for making these scones. It is a whole other thing when you bake scones for the first time!
First, mix all of your dry ingredients together. Make sure you sift the flour with a sifter so there are no flour lumps. Also, in baking the sugar is usually considered a wet ingredient, but in this recipe it is a dry ingredient.
Then, start on your wet ingredients. Mash the bananas together using a potato masher. You can also use a fork to mash the bananas. Then, add the rest of the wet ingredients together. Mix until the egg is thoroughly combined.
Next, cut the cold butter into small cubes. The butter needs to be cold because the room temperature butter won't create enough steam for the scones while baking. The steam will create the fluffy scone texture.
Use a pastry cutter to cut the butter until it is the size of a pea. You can also use your hands to break up the butter, but it will take an extra few minutes. I prefer the pastry cutter because it is simply easier.
Then, add the wet ingredients into the butter/dry ingredient bowl. The key here is to NOT over mix the dough. Over mixing the dough will make the scones tough and too dry. Grab a rubber spatula and gently fold in the wet ingredients. It should only take 30 seconds or less to fold everything together.
How To Prepare The Scones For The Oven
To prepare the scones, you will need to cut them and then top with cream and sugar. However, the dough will be super wet!
Prepare a cookie sheet with a silicone baking sheet. You can also use parchment paper if you don't have a silicone baking sheet, just dust it with flour first. However, the baking sheet is the way to go!
Then pour the dough onto the baking sheet. Use your hands to mold it into a circle that has a 7 inch diameter. It should be wet (probably sticking to your fingers big time!) and thick.
Next, stick the cookie sheet into the freezer for 20 minutes. The cold will help with the sticky dough. Then, pull it out of the freezer and cut it into 8 triangles. Place it back in the freezer for 10 minutes.
Then, you will be able to separate the triangles and spread them out on the cookie sheet.
Take the heavy cream and a pastry brush and brush the cream onto the scones. It should be a thick coating, but it should remain on top of the scone and not drip down. Pools of heavy cream on the bottom is a reason that your scone can over bake/ burn on the bottom.
Then, sprinkle the sugar on top. The sugar will make a nice crackly coating on top of the scones.
Next, bake those scones! For 20-25 minutes until golden brown on the edges.
Tips On Preventing The Scones From Burning On The Bottom
The reason why scones can be dry, is because they got too brown on the bottom! Here are some tips to prevent this.
- Use a cookie sheet- Place cookie sheet on the bottom rack of the oven. This will stop all the heat hitting directly on the bottoms of the scones. This is what I do and it works!
- Keep the heavy cream on the tops of the scones- I mentioned this earlier, but when you have pools of cream on the bottom of pan, the scones will burn quickly.
- Bake for 20-25 minutes until edges are golden brown- any longer will make the scones become overbaked.
The BEST Cinnamon Cream Cheese Glaze
Honestly, this glaze makes the whole scone. It is AMAZING!
To make it, blend the cream cheese with a hand mixer until smooth. Then, add the powdered sugar until mixed together. Next, add the milk, cinnamon and vanilla bean paste.
This glaze will be on the thick side, but I think it is amazing this way because the more glaze the better! If you want a thinner glaze, add an extra ½ tablespoon of milk.
Wait until the scones have cooled (at least 20 minutes) before drizzling on top of the scones.
How To Store The Easy Cinnamon Banana Scones
To store these scones, place them in an air tight container at room temperature. They will last up to 3 days.
To reheat the scones, place on a cookie sheet and heat for 5 minutes at 300F
Other Recipes To Try
- Cinnamon chocolate chip banana bread
- Gooey cinnamon rolls
- Blueberry lemon bread
- Peanut butter banana muffins
Easy Cinnamon Banana Scones
Cinnamon Banana Scones
- 3 cups All-purpose flour
- ½ teaspoon Salt
- 1 tablespoon Baking powder
- ¼ teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- Pinch of ground nutmeg
- ½ cup Packed dark brown sugar
- ½ cup Unsalted butter cold
- 2 Bananas ripe
- ¾ cup Heavy cream room temperature
- 2 teaspoon Pure vanilla extract
- 1 Large egg room temperature
- 2 tablespoon Heavy cream cold
- White granulated sugar for the tops of the scones.
Cinnamon Cream Cheese Glaze
- 4 tablespoon Cream cheese room temperature
- ⅓ cup Powdered sugar
- 2 ½ tablespoon Milk
- ½ teaspoon Vanilla paste or vanilla extract if you don't have the vanilla paste.
- ¾ teaspoon Ground cinnamon
Cinnamon Banana Scones
- In a large bowl, sift together flour, salt, baking powder, baking soda, cinnamon, nutmeg, and brown sugar. Give it a good whisk and set aside.
- In a small bowl, mash the ripe bananas with a potato masher or a fork. Add in the heavy cream, vanilla, and egg and whisk until the egg is thoroughly combined. Set aside
- Take the cold butter, and cut it into small cubes. Add the butter into the dry ingredients bowl. Use a pastry cutter to mash the butter into the flour. This will take a few minutes. The butter should be the size of a pea. You can also use your hands to shred the butter, it just takes a bit longer.
- Pour the wet ingredients into the butter/dry ingredient bowl. Use a rubber spatula and fold the wet into the dry. Only do this until everything is combined. Be very gentle because overworking the dough will make it dry and tough. This should take only 30 seconds to combine it all.
- Prepare a cookie sheet with a silicone baking sheet. You can also use parchment paper and dust it with a little bit of flour. Pour the dough onto the cookie sheet. Mold it with your hands into a 7 inch diameter circle. It should be very thick. Place in the freezer for 20 minutes.
- Use a sharp knife to cut the scones into equal 8 triangles. Place back in the freezer for 10 minutes. The dough will still be a little wet. Preheat the oven to 375F
- Pull the triangles apart and spread them out on the cookie sheet. There should be at least an inch between the scones. Use a pastry brush and brush the heavy cream on top of the scones. The heavy cream should only be on top of the scones and not drip down. Generously sprinkle sugar on top of the cream.
- Bake for 20-25 minutes. To prevent too much browning on the bottom, place an empty cookie sheet on the bottom rack of the oven. The scones are finished baking when the edges are golden brown. Let them cool for 20 minutes on the cookie sheet before preparing the glaze.
Cinnamon Cream Cheese Glaze
- In a small bowl, use a hand mixer and beat the cream cheese on medium-high for 1 minute. There should be no chunks of cream cheese. Add in the powdered sugar and beat on high for 1-2 minutes until everything is combined and smooth.
- Add in the milk, vanilla paste, and cinnamon. Mix on medium until everything is smooth and combined. This glaze will be on the thick side, if you want a thinner glaze add an extra ½ tablespoon of milk.
- Use a piping bag and cut off a tiny bit of the tip off. Pipe the glaze onto the scones. Be generous with the glaze! Store the scones covered at room temperature.