Muffins/Scones
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by Jessica April 3, 2013
I find that my banana baked good consumption is getting a bit out of control.
Well, maybe not my consumption, but definitely my… development? Is that the proper word? Not like you’re surprised. I exploit this fruit more than any other and essentially stuff it into… well, anything that I can.
Blah blah blah. Nothing you don’t know, right?
I was a bit freaked out at what the banana would do to the scones. You know, it makes things kinda cakey? But good news: no cakey scones here. I found that it made the texture slightly lighter and perhaps a bit fluffier, which is only a bonus to me since I was never a fan of scones until I started making this recipe anyway. Scones were like bricks for breakfast. And even worse, they were often eaten while drinking coffee.
So a few years ago they would have been my worst nightmare.
I’m so glad my life has changed.
Oh yeah. Important note: I covered these in brown butter glaze.
I can’t help myself.
Actually, I could help myself if I wanted to, but 1. I don’t want to and 2. I remembered these banana spice muffins with brown butter glaze and determined that the scones had to be glazed or else I would die.
It was a matter of life or death people.
Yield: 12 to 16 scones
Total Time: 30 minutes mins
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4.96 from 44 votes
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Ingredients
- 3 1/4 cups all-purpose flour
- 1/3 cup loosely packed brown sugar
- 2 1/2 teaspoons baking powder
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cups cold unsalted butter, cut into pieces
- 2/3 cup buttermilk
- 2 teaspoons vanilla extract
- 2 ripe bananas, mashed
- 1/2 cup mini chocolate chips, if desired
brown butter glaze
- 1/4 cup brown butter
- 1/2-3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 1/2 tablespoons milk
Instructions
Preheat oven to 425 degrees F.
In a large bowl, whisk together flour, sugar, baking powder, soda, salt and cinnamon until combined. Add butter and using your fingers, a fork or a pastry blender mix it together and combine until the butter forms coarse little crumbs. I usually take a full 2-3 minutes and do this with my fingers.
Make a well in the center and add in buttermilk, vanilla extract and bananas. Mix with a large spoon until a dough forms and comes together – it might be sticky! Add in chocolate chips if desired. Just make sure your hands are floured and so is your work surface. Divide the dough in half and pat it into 6-inch circles on the floured surface. Cut into 6 or 8 wedges, then place on a baking sheet and bake for 10-12 minutes. Top with glaze and serve!
brown butter glaze
In a large bowl combine brown butter, vanilla extract and powdered sugar. Whisk until the mixture comes together then add in 1 tablespoon of milk, continuing to mix. I always stir my glazes for a good 3-4 minutes so they really come together. If it still doesn’t appear glaze-like, add in milk 1/2 tablespoon at a time and mix again. Don’t worry if it becomes too liquidy – just add a tiny bit of powdered sugar until you get the desired consistency.
Notes
[adapted fromthese maple bacon scones]
Course: Breakfast
Cuisine: American
Did you make this recipe?
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I appreciate you so much!
AND chocolate chips. Yes to chocolate chips!
posted in: Muffins/Scones, Recipes 125 comments
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4.96 from 44 votes (38 ratings without comment)
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Lauren — Reply
I cannot tell you how many times I have made these since I discovered the recipe on Pinterest… and how versatile they are when I don’t have all the right ingredients! They’re awesome with greek yogurt or sour cream in place of the buttermilk… or subbing in half whole wheat flour… both with or without chocolate chips and the glaze… every time they’re a big hit with whoever I’m sharing them with! Thanks so much for sharing it!
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Pingback: Milk Stout Triple Chocolate Scones - Life Food and Beer
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Joe — Reply
Jessica – I sent you an e-mail about my question, but noticed in your FAQ you would prefer questions be asked on the recipe.
Can you tell me how you measure flour?
Do you lightly spoon flour into your measuring cup, then sweep off the excess? Or do you scoop the flour out of your container, then sweep off the excess? The weights can vary quite a bit, depending on how you measure – especially when they are multiple cups of flour called for.
Thanks!
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Jessica — Reply
hi joe! i scoop, then sweep. that’s what i do for all of my recipes. enjoy!
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Joanne — Reply
These look fantastic. Do you think coconut could be substituted for the butter? If so, same amount? Thanks!
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Kathleen Colarusso — Reply
Came out splendidly!!! I am tired of making muffins with bananas, and these are great. Love the combo of cinnamon, banana and chocolate,with moist scone. Came together with a little extra sifted flour,refrigerated for short time,while I prepared my sheet pan and walked granddaughters dog. The glaze could be bottled and sold as pancake syrup!!! Can’t wait for next batch. Thanks for wonderful recipe!!!! Kathleen
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Angie Derjabin — Reply
Woot woot! So happy I found out about these! I had some browning bananas in the fridge and wanted to make banana bread or muffins this week. Well this recipe conveniently popped up on my feed in time! Another person mentioned that the recipe is very versatile so I put that to the test! I didn’t have buttermilk, so I just used milk and added a squeeze of lemon to it instead. I used half milk and half semi-sweet chocolate chips, I added half a scoop of collagen powder (I mean, why not?!), put in 1 tablespoon of peanut butter, and added a pinch of salt to the top glaze (making it almost like salty caramel flavor), and drizzled more dark chocolate on top. Whew! Quite a bit there :D Well, they turned out amazing! You just can’t go wrong! Definitely keeping this one on hand for when I have browned bananas. So thrilled I found this!
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Nsncy Taylor — Reply
Easy to make and great to eat. Even took a bunch to neighbors right out of the oven.
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MARILYN — Reply
really good!folded in blueberries with liquid instead of using chocolate chips and didn’t use the glaze. moist and delicious and not too sweet!
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Pingback: Banana Bread Scones with Peanut Butter Glaze - My Dish is Bomb
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Jen — Reply
Delicious. I made tgem with and without chocolate chips. It was great even without the glaze (I got lazy).
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Jen — Reply
Delicious. I made them with and without chocolate chips. It was great even without the glaze (I got lazy).
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Ashley Baker — Reply
These are delicious!!
Can they be made the night before and stored in the fridge and baked in the morning? -
Elizabeth — Reply
I never post comments of recipes that I find online but these were fantastic! Easy to make and such a great use old bananas other than banana bread! I am not a fan of the tough texture that some scones have but these were perfect.
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Maria Morr — Reply
First time making scones! I choose this recipe because it looked easy and I had bananas I needed to use. Recipe was very easy to follow. I wasn’t sure about the texture if it’s supposed to be soft like cake gype texture? or hard?
