One of the most common #MomGoals is to simplify our mornings. And having breakfast at the ready will increase the chances of that happening. Enter the simple scone. It’s easy to eat, portable, tastes good – all the makings of an easy breakfast. These banana bread scones have all the same flavor as classic banana bread but take on a different texture in perfectly sized scones. Store them in an airtight container, and you can snack on scones for breakfast all week! You can even take these banana bread scones a step further with mix-ins like walnuts or chocolate chips for more flavor and a little crunch. I topped each one with a light drizzle of a cinnamon glaze (recipe below), which added a little extra sweetness.
Scones are a dry, only lightly sweetened, biscuit-like treat made with flour, fat and milk. In this case, the mashed banana and Greek yoghurt give the banana scones their moisture and lend to the fluffy texture, and there’s no need for eggs. Unlike most of the desserts you make, the butter needs to be cold when you begin mixing scone dough. You “cut” the butter with the dry ingredients using a pastry cutter, fork or just your hands until it’s very crumbly – it’s supposed to look like the butter isn’t even there.
Then you mix in the wet ingredients to form a fairy thick dough that can easily hold a shape. The easiest way to make individual scones is simply to cut the batch of dough into triangles, but you can also roll it out lightly and use a round cutter to make more uniform scone shapes.
No matter what, these banana bread scones are going to feel like a treat on a weekday morning!
Try these easy homemade banana bread scones topped with a light cinnamon glaze!
Banana Bread Scones
One of the most common #MomGoals is to simplify our mornings. And having breakfast at the ready will increase the chances of that happening. Enter the simple scone. It’s easy to…
- 2 large ripe bananas, about 1 cup
- 2 tbsp milk
- 4 oz plain Greek yoghurt
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 teas cinnamon
- 4 tbsp cold unsalted butter, cut into small pieces (1/2 stick)
- Line a baking sheet with parchment paper and lightly flour. Set aside.
- Mash the bananas in a small bowl until smooth.
- Mix mashed bananas and Greek yoghurt together, and set aside.
- In a large mixing bowl, whisk together the flour, sugar, baking power, cinnamon and salt.
- Cut the butter into small pieces and use your hands to mix the butter and dry ingredients until thin and crumbly.
- Use a large spoon to mix the banana mixture into the dry ingredients until just mixed. Mix with your hands if easier to manage.
- Shape the dough into a circular shape on the prepared baking sheet. Sprinkle with a little flour and either press or roll the dough until about 1-1/2 inches thick.
- Keep parchment on top and refrigerate for 1 hour or freeze for 30 minutes.
- Preheat the oven to 400 degrees F
- Remove the baking sheet and peel away the top parchment. Cut the dough into 8 pieces like a pizza and pull them apart so there's room for baking.
- Bake for about 25 minutes until the tops are golden. Let cool and drizzle with cinnamon icing if desired.
Optional: Whisk together sifted caster sugar and a tiny bit of milk with cinnamon until it reaches a drizzling consistency. Drizzle on scones when ready to serve!