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Cinnamon banana scones on a marble board.

Easy Cinnamon Banana Scones

Stephanie Rutherford
These cinnamon banana scones are large, flaky, and moist. They are full of cinnamon flavor and topped with cream cheese cinnamon glaze.
5 from 17 votes
Prep Time 30 mins
Cook Time 25 mins
Chilling Time 20 mins
Total Time 1 hr 15 mins
Course Appetizer, Breakfast, Dessert
Cuisine American
Servings 8 large scones
Calories 503 kcal


Cinnamon Banana Scones

  • 3 ½ cups All-purpose flour
  • ½ teaspoon Salt
  • 1 tablespoon Baking powder
  • ¼ teaspoon Baking soda
  • 2 teaspoon Ground cinnamon
  • ¼ teaspoon Ground nutmeg
  • ½ cup Brown sugar packed light or dark
  • ½ cup Unsalted butter cold and cubed
  • 2 Bananas ripe and mashed
  • ¾ cup Heavy cream
  • 2 teaspoon Pure vanilla extract
  • 1 Large egg lightly beaten.
  • 2 tablespoon Heavy cream cold
  • White granulated sugar for the tops of the scones.

Cinnamon Cream Cheese Glaze

  • 2 oz Cream cheese room temperature
  • cup Powdered sugar
  • ¾ teaspoon Ground cinnamon
  • 2 tablespoon Milk
  • 1 teaspoon Pure vanilla extract


Cinnamon Banana Scones

  • In a large bowl, sift together flour. Whisk in salt, baking powder, baking soda, cinnamon, nutmeg, and brown sugar.
    3 ½ cups All-purpose flour, ½ teaspoon Salt, 1 tablespoon Baking powder, ¼ teaspoon Baking soda, 2 teaspoon Ground cinnamon, ¼ teaspoon Ground nutmeg, ½ cup Brown sugar
  • In a small bowl, mash the ripe bananas with a potato masher or a fork. Take the cold butter, and cut it into small cubes. Freeze until cold.
    ½ cup Unsalted butter, 2 Bananas
  • Add the butter into the dry ingredients bowl. Use a pastry cutter ( or 2 forks or your fingers) to mash the butter into the flour. This will take a few minutes. The butter should be the size of a pea.
  • Pour the mashed bananas, lightly beaten egg, vanilla, and heavy cream into the butter/dry ingredient bowl. Use a rubber spatula and fold the wet into the dry. Switch to your hands to knead until combined. There will be some dry ingredients bits left at the bottom of the bowl. Do this until combined, but don't over knead.
    ¾ cup Heavy cream, 1 Large egg, 2 teaspoon Pure vanilla extract
  • Prepare a cookie sheet with parchment paper. Pour the dough onto the cookie sheet. Mold it with your hands into a 7 inch diameter circle.
  • It should be very thick. Cut the dough into 8 triangles. Separate the triangles so they have some space between each other. See picture in post. Freeze for 20 minutes.
  • Preheat oven to 375°F. Use a pastry brush and brush the heavy cream on top of the scones. Sprinkle sugar on top.
    2 tablespoon Heavy cream, White granulated sugar
  • Bake for 25-28 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 15 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.
    2 oz Cream cheese, ⅓ cup Powdered sugar
  • Add in the milk, vanilla, and cinnamon. Mix on medium until everything is smooth and combined.
    ¾ teaspoon Ground cinnamon, 2 tablespoon Milk, 1 teaspoon Pure vanilla extract
  • Use a spoon to top the scones with the glaze.


Flour- make sure the flour is spooned and leveled. Too much flour will make the scones dry.


Calories: 503kcalCarbohydrates: 70gProtein: 7gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 74mgSodium: 380mgPotassium: 226mgFiber: 3gSugar: 18gVitamin A: 860IUVitamin C: 3mgCalcium: 148mgIron: 3mg
Keyword banana bread, best, cinnamon, cream cheese glaze, easy, fluffy, moist, scones, soft
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