Step into a world where classic comfort meets irresistible flavor with these extraordinary Cinnamon Banana Scones. Forget everything you thought you knew about scones; these aren’t your typical dry, crumbly pastries. Instead, prepare to indulge in generously sized, incredibly moist, and wonderfully flaky scones, bursting with the natural sweetness of ripe bananas and the warm embrace of cinnamon. Each scone is generously crowned with a luscious cinnamon cream cheese glaze, elevating this breakfast (or anytime) treat to a truly unforgettable experience. Simple to prepare yet packed with complex flavors, this recipe promises a delightful baking adventure and a delicious reward.
This perfected recipe for Cinnamon Banana Scones is an updated version of a beloved classic. Originally featured on my site, the previous iteration occasionally suffered from excessive spreading during baking. Through meticulous testing and refinement, this recipe has been precisely adjusted to ensure perfectly shaped, tall, and tender scones every time, making the baking process seamless and enjoyable. The result? Large, inviting banana scones that are supremely soft, exceptionally moist, and utterly delicious.
If your taste buds are craving more delightful breakfast and brunch creations, be sure to explore other favorites like our Chocolate Chip Scones, the comforting Cinnamon Swirl Banana Bread, or the playfully decadent Chocolate Cookie Dough Pop Tarts. Each recipe offers a unique take on morning indulgence.
Why You Will Absolutely Love This Banana Scones Recipe
These Cinnamon Banana Scones stand out from the crowd, offering a baking experience and a taste sensation that will quickly make them a household favorite. Here’s why you’ll be making them again and again:
- Unbelievably Large and Soft Scones: Say goodbye to dry, dense scones. This recipe yields generously sized scones that are incredibly soft, tender, and melt-in-your-mouth moist. Unlike many traditional scone recipes that can lean towards the drier side, the inclusion of ripe bananas and rich heavy cream ensures a perfectly tender crumb that truly redefines what a scone can be. Each bite is a testament to their superior texture.
- Perfect Use for Ripe Bananas: Do you have a few overripe bananas sitting on your counter, looking for a purpose? This recipe is their destiny! Spotted, ripe bananas are not just welcome; they are essential, lending their natural sweetness and moistness to the scones, creating a depth of flavor that green bananas simply can’t achieve. It’s a delicious way to prevent food waste and enjoy an incredible treat.
- Irresistible Cinnamon Cream Cheese Glaze: What truly elevates these scones from great to extraordinary is the luscious cinnamon cream cheese glaze. This sweet and tangy topping provides a perfect counterpoint to the rich scone, adding an extra layer of moisture, a delightful creamy texture, and an intensified cinnamon aroma that makes each scone a decadent indulgence. It’s the finishing touch that brings all the flavors together in perfect harmony.
- Surprisingly Easy to Make: Despite their gourmet appearance and incredible flavor, these scones are remarkably straightforward to prepare. The process is quite similar to making homemade biscuits, relying on simple techniques rather than complicated equipment. There’s no need for a stand mixer or specialized tools – just a few basic kitchen implements and your hands are all you need to create these magnificent pastries. It’s a rewarding baking project for bakers of all skill levels.
Understanding Scones: A Brief History and Distinctive Features
To truly appreciate these Cinnamon Banana Scones, it’s helpful to understand what a scone is and what sets it apart from other baked goods. Scones are a type of quick bread, originating from Scotland and widely popular across the United Kingdom. Traditionally, they are a staple of afternoon tea, often served with clotted cream and jam.
At their core, scones can be described as a richer and denser cousin to American biscuits. While biscuits are typically known for their light, fluffy, and highly flaky texture, often achieved through the use of buttermilk and a generous amount of fat, scones tend to be more substantial. The key differences lie in their primary ingredients and the resulting texture:
- Biscuits: Are generally lighter, fluffier, and have a more acidic flavor profile due to the common inclusion of buttermilk or other acidic ingredients that react with baking soda to create a significant rise. They are often served savory or with gravy.
- Scones: Are traditionally richer because they incorporate both an egg and heavy cream (or full-fat milk), contributing to a more tender and slightly crumbly pastry. This recipe, with its ripe bananas and ample heavy cream, leans into the moist and soft spectrum of scones, moving away from the often drier, more crumbly traditional versions.
While classic scones are frequently cut into triangle shapes, like those presented in this recipe, their versatility allows for various forms. They can also be made into round discs or even squares, much like biscuits, adapting to the baker’s preference or tradition. Regardless of their shape, the ultimate goal is a tender, flavorful pastry that complements any occasion, especially when paired with a fragrant cup of coffee or tea.
Essential Ingredient Notes for Perfect Cinnamon Banana Scones
Crafting the perfect scone starts with understanding your ingredients. Each component in this Cinnamon Banana Scones recipe plays a crucial role in achieving that ideal texture and flavor profile. Here’s a closer look at what you’ll need and why:
- Brown Sugar: I’ve opted for light brown sugar in this recipe. Its molasses content adds a subtle depth of flavor and moisture that granulated sugar alone cannot provide, enhancing the overall richness of the scones. You can use dark brown sugar for an even deeper, more caramel-like note if desired.
- Unsalted Butter: The secret to flaky scones lies in very cold butter. Cube your unsalted butter and then place it in the freezer for at least 15-20 minutes before incorporating it into the dry ingredients. This ensures that the butter remains solid during mixing, creating pockets of steam in the oven that result in those desirable flaky layers. Unsalted butter allows you to control the total salt content in the recipe.
- Heavy Cream: For truly superior results, heavy cream is non-negotiable. Its high fat content contributes significantly to the scones’ richness and moistness, yielding a much more tender crumb than milk. While milk can be substituted in a pinch, expect a slightly less luxurious texture.
- Ripe Bananas: The star of the show! You’ll need two spotted, ripe bananas. The riper the bananas, the sweeter and more fragrant they will be, imparting natural moisture and intense banana flavor to your scones. Avoid green or firm bananas, as they lack the necessary sweetness and won’t mash as easily.
- Granulated Sugar (for topping): A sprinkle of white granulated sugar on top of the scones before baking does more than just add a touch of sweetness. It helps to create a beautiful, golden-brown crust and a delightful textural contrast, giving them an appealing sparkle.
- Full-Fat Cream Cheese: For the decadent glaze, full-fat cream cheese is essential. Its rich, tangy flavor and creamy texture provide the perfect base. Remember to pull it out of the refrigerator at least 2 hours before you plan to bake to allow it to soften to room temperature. This is crucial for a smooth, lump-free glaze.
Step-By-Step Guide: How to Bake These Perfect Cinnamon Banana Scones
Creating these delightful cinnamon banana scones is a rewarding process. Follow these detailed steps to achieve perfect, moist, and flavorful results every time:
STEP 1: Prepare the Dry Ingredients. In a large mixing bowl, begin by sifting your all-purpose flour to ensure a light, airy base. Then, whisk together the sifted flour with salt, baking powder, baking soda, ground cinnamon, ground nutmeg, and brown sugar. Make sure all dry ingredients are thoroughly combined and evenly distributed. Separately, cube your very cold unsalted butter and place it in the freezer while you prepare the other components. This quick chill is vital for flaky scones.
STEP 2: Incorporate the Cold Butter. Retrieve the super cold, cubed butter from the freezer. Add it directly into your bowl of dry ingredients. Using a pastry cutter (or two forks, or even your fingertips), cut the butter into the flour mixture. Work quickly to prevent the butter from warming too much. Continue this process until the butter pieces are roughly the size of small peas. This step is crucial for achieving a flaky texture.
STEP 3: Add the Wet Ingredients. In a separate small bowl, mash your ripe bananas until smooth. To the bowl containing the butter and dry ingredients, add the mashed bananas, heavy cream, the lightly beaten egg, and pure vanilla extract. Using a rubber spatula, gently fold the wet ingredients into the dry. Mix just until the ingredients are moistened. Overmixing at this stage can lead to tough scones.
STEP 4: Gently Knead the Dough. Turn the shaggy dough out onto a lightly floured surface or directly in the bowl. Use your hands to very gently knead the dough a few times, just until it barely comes together and forms a cohesive mass. It’s important not to overmix or over-knead, as this will develop the gluten too much, resulting in tough scones. The dough will still be somewhat dry and shaggy, and this is perfectly normal.
STEP 5: Shape the Scone Dough. Line a large baking sheet with parchment paper. Transfer the scone dough onto the prepared baking sheet. Using your hands, gently press and mold the dough into a thick, uniform 7-inch diameter circle. Aim for an even thickness across the entire circle to ensure consistent baking.
STEP 6: Cut and Chill the Dough. With a sharp knife or a bench scraper, cut the 7-inch dough circle into 8 equal triangles, much like cutting a pizza. Carefully separate these triangles, spreading them slightly apart on the baking sheet to allow for even rising. Once separated, place the entire baking sheet with the cut scones into the freezer for 20 minutes. This crucial chilling step helps the butter firm up again, preventing the scones from spreading too much in the oven and promoting a better rise.
STEP 7: Bake the Scones to Golden Perfection. While the scones are chilling, preheat your oven to 375°F (190°C). Just before baking, gently brush the tops of each chilled scone with a little cold heavy cream, then sprinkle generously with white granulated sugar. This promotes a beautiful golden crust. Bake for 25-28 minutes, or until the edges are golden brown and a wooden skewer inserted into the center comes out clean. To prevent the bottoms from browning too quickly, you can place an empty cookie sheet on the rack below the scones. Allow the baked scones to cool on the baking sheet for at least 15 minutes before glazing.
STEP 8: Prepare the Cinnamon Cream Cheese Glaze. While the scones are cooling, prepare the glaze. In a small bowl, combine the softened cream cheese and powdered sugar. Using a hand mixer, beat on medium-high speed for 1-2 minutes until the mixture is completely smooth and free of any cream cheese lumps. Then, add the ground cinnamon, pure vanilla extract, and milk. Beat again on medium speed until the glaze is silky smooth and all ingredients are fully incorporated.
STEP 9: Glaze and Serve. Once the scones have cooled sufficiently (they can still be slightly warm), generously spoon the cinnamon cream cheese glaze over the tops of each scone. Allow the glaze to set for a few minutes, if desired, before serving. These scones are best enjoyed warm, allowing the flavors to truly sing!
Expert Baking Tips for Flawless Cinnamon Banana Scones
Achieving bakery-quality scones at home is entirely possible with a few key techniques. These expert tips will help ensure your Cinnamon Banana Scones are perfectly flaky, moist, and delicious every single time:
- The Cold Butter Advantage: The importance of using very cold butter cannot be overstated. Cold butter creates pockets within the dough. As the scones bake, these pockets of butter release steam, creating distinct, flaky layers. If you don’t have a pastry cutter, don’t worry! You can use two forks to cut the butter into the dry ingredients, or even your clean fingertips, quickly pinching and rubbing the butter into the flour until it resembles coarse crumbs with pea-sized pieces of butter. Work as swiftly as possible to prevent the butter from melting.
- The Golden Rule: Do Not Overmix! This is perhaps the most crucial tip for any scone or biscuit recipe. Overmixing the dough develops the gluten in the flour, which will result in tough, rubbery, and dry scones. Mix the wet and dry ingredients just until they are combined. The dough will look shaggy, slightly crumbly, and still have some dry bits at the bottom of the bowl. This is the correct consistency! If your dough becomes perfectly smooth, it’s a sign that you’ve likely overmixed it. Handle the dough gently and as little as possible.
- Embrace the Shaggy Dough: When you’re kneading the dough by hand, it will not be perfectly smooth like bread dough. It will still have a somewhat dry, shaggy texture, and you might even see some dry flour bits at the bottom of the bowl. This is exactly how it should look! A smooth dough indicates overmixing, which will lead to a dry and tough final product. Trust the process and resist the urge to keep kneading.
- The Freezer Chill is Non-Negotiable: Do not skip the 20-minute chilling step in the freezer after shaping and cutting the scones. This step is vital for two reasons: it firms up the butter again, which prevents the scones from spreading excessively in the oven, and it ensures that the butter is super cold when it hits the hot oven, maximizing that beautiful rise and flaky texture. A well-chilled dough is the secret to tall, proud scones.
- Accurate Flour Measurement: Too much flour is a common culprit for dry, dense scones. Always measure your all-purpose flour by spooning it lightly into your measuring cup and then leveling it off with a straight edge, rather than scooping directly from the bag. This prevents compacting the flour and adding excess, ensuring the perfect moisture balance.
Frequently Asked Questions About Cinnamon Banana Scones
Here are some common questions and helpful answers to ensure your Cinnamon Banana Scones turn out perfectly every time:
Rubbery or tough scones are almost always a result of overmixing the dough. When you overwork the dough, you develop the gluten in the flour too much, leading to a dense and chewy texture instead of the desired soft and moist interior. Remember to mix the wet and dry ingredients just until they are combined, and knead very gently, only until the dough just comes together.
For an even rise, there are a few tricks. First, make sure your butter is very cold before baking, as this creates steam for lift. Second, don’t skip the chilling step in the freezer. Third, when you place the cut scones on the baking sheet, arrange them relatively close together (about 1 inch apart). This allows them to support each other as they rise, encouraging a more uniform lift and preventing them from spreading outwards too much.
While you can technically use regular milk, these scones genuinely benefit from the high fat content of heavy cream. Heavy cream contributes significantly to their rich flavor, exceptional moistness, and tender crumb. Using milk will result in a drier scone with a less luxurious texture. For the absolute best results, stick with heavy cream.
Ripe bananas are crucial for both flavor and moisture. If your bananas aren’t spotted and soft, you can quickly ripen them. Place unpeeled bananas on a baking sheet and bake at 300°F (150°C) for 15-30 minutes, or until the skins are completely black and shiny. Let them cool, then scoop out the soft flesh. Alternatively, use frozen ripe bananas, thawed and drained of any excess liquid.
Absolutely! These scones are wonderfully adaptable. Feel free to fold in about 1/2 to 1 cup of mini chocolate chips, chopped walnuts, or pecans along with the wet ingredients. This adds another layer of texture and flavor that pairs beautifully with the banana and cinnamon.
Storing and Freezing Your Cinnamon Banana Scones
To enjoy these delicious Cinnamon Banana Scones at their best, proper storage is key. Here’s how to keep them fresh, whether for a few days or for future enjoyment:
These glorious Cinnamon Banana Scones are best when slightly warm. Once completely cooled, they should be stored at room temperature in an airtight container. This will keep them moist and fresh for up to 5 days. For the best experience, gently warm them in a microwave for 10-15 seconds or in a preheated oven (around 300°F/150°C) for 5-10 minutes before serving.
Freezing Instructions
If you plan to enjoy these scones at a later date, they freeze beautifully! For optimal results and texture upon thawing, it’s best to freeze the scones without the glaze. If you intend to freeze a batch, simply wait to prepare and apply the cinnamon cream cheese glaze until after the scones have been thawed and are ready to be served.
To freeze, once the baked scones are completely cool, wrap each scone individually in plastic wrap, then place them in an airtight freezer-safe container or a heavy-duty freezer bag. They can be stored in the freezer for up to 30 days. When you’re ready to enjoy them, thaw the scones at room temperature for approximately 2 hours. Once thawed, you can then prepare the glaze and apply it for that fresh-baked finish.
More Delicious Banana Recipes to Explore
If you’re a fan of the sweet, comforting flavor of bananas in your baked goods, you’re in for a treat! From classic loaves to inventive desserts, bananas add incredible moisture and natural sweetness to a wide array of recipes. Don’t let those ripe bananas go to waste; turn them into something spectacular with these other beloved banana-centric recipes that are sure to please:
- Classic Banana Bread with a Twist: A family favorite, elevated with a unique blend of spices or a ribbon of chocolate.
- Banana Nut Muffins: Perfect for a grab-and-go breakfast or a delightful snack, packed with wholesome nuts.
- Banana Pudding Parfaits: A light and creamy dessert layered with fresh bananas, vanilla wafers, and velvety pudding.
- Grilled Banana Splits: A summery treat that transforms ordinary bananas into caramelized delights.
We absolutely love hearing from you! If you’ve tried this recipe, please make sure to leave a star review below to let us know what you thought. Your feedback helps us and other bakers in the community. And if you share your culinary creations on social media, don’t forget to tag me on Instagram @stephaniesweettreats. I’d love to see your beautiful Cinnamon Banana Scones! For even more baking inspiration and ideas, be sure to follow me on Pinterest.
Easy Cinnamon Banana Scones
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Ingredients
Cinnamon Banana Scones
- 3 1/2 cups All-purpose flour
- 1/2 tsp Salt
- 1 TBSP Baking powder
- 1/4 tsp Baking soda
- 2 tsp Ground cinnamon
- 1/4 tsp Ground nutmeg
- 1/2 cup Brown sugar, packed light or dark
- 1/2 cup Unsalted butter, cold and cubed
- 2 Bananas, ripe and mashed
- 3/4 cup Heavy cream
- 2 tsp Pure vanilla extract
- 1 Large egg, lightly beaten.
- 2 TBSP Heavy cream, cold
- White granulated sugar, for the tops of the scones.
Cinnamon Cream Cheese Glaze
- 2 oz Cream cheese, room temperature
- 1/3 cup Powdered sugar
- 3/4 tsp Ground cinnamon
- 2 TBSP Milk
- 1 tsp Pure vanilla extract
Instructions
Cinnamon Banana Scones
- In a large bowl, sift together flour. Whisk in salt, baking powder, baking soda, cinnamon, nutmeg, and brown sugar.3 1/2 cups All-purpose flour, 1/2 tsp Salt, 1 TBSP Baking powder, 1/4 tsp Baking soda, 2 tsp Ground cinnamon, 1/4 tsp Ground nutmeg, 1/2 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.1/2 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.3/4 cup Heavy cream, 1 Large egg, 2 tsp 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 TBSP 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, 1/3 cup Powdered sugar
- Add in the milk, vanilla, and cinnamon. Mix on medium until everything is smooth and combined.3/4 tsp Ground cinnamon, 2 TBSP Milk, 1 tsp Pure vanilla extract
- Use a spoon to top the scones with the glaze.