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Melt in your mouth delicious and so easy, these Banana Bread Scones with a fabulous brown butter icing are super moist and tender inside and have a wonderful sweet-crunchy exterior.
If you've been afraid to try scones because they sounded a little too fancy or too complicated, this Banana Bread Scone recipe is the perfect place to start. You won't believe how easy it is until you try it, then you'll be sold! (And your family/friends will be requesting them again and again!)
This Banana Bread Scones recipe arrived in my inbox one day from the Splendid Table website. The scones looked amazing and I decided to try my ridiculously easy scone technique instead of following their more traditional directions. It worked like a charm and I knew, after the first bite, that I'd have to be sharing this recipe with you!
A proven winner!
If you've been hanging around The Café for a while, you may have tried one or more of our other ridiculously easy scone recipes like these Maple Pecan Scones, these Sugar Top Scones or maybe even these Orange Cranberry Scones which were wildly popular this past holiday season.
Ridiculously Easy Sugar Top Scones
From the numerous comments and emails I've received, it seems that everyone who tries our ridiculously easy scones becomes a believer. It's the crazy easy technique that surprises and convinces even the doubting-est Thomas!
Ridiculously Easy Scone Technique
What is this technique that's earned the name ridiculously easy? To understand, we need to discuss the classic method for making scones first, the technique that gives good scones (and biscuits) their incredibly flaky, tender texture and the layers of buttery, melt-in-your-mouth deliciousness.
The classic or traditional method is to combine the dry ingredients in a bowl, then "cut in" butter (with a pastry cutter, two knives or your fingers) to create tiny lumps of butter. These individual lumps of butter create pockets of steam in the finished product which gives that wonderful flaky, buttery consistency everyone loves. Then the liquid ingredients are mixed in and the dough is either scooped up or turned out onto a work surface, rolled out and cut.
The part that can be time-consuming and/or intimidating is the "cutting in" process. Some recipes try to make things easy by "grating" in frozen butter instead of "cutting" it in. Still, kind of a messy process.
But what if you could eliminate all of that fussing? That's where the ridiculously easy method comes in. You simply melt the butter in the microwave and let it cool a bit. While the butter's cooling, put the liquid ingredients (heavy cream for scones) in the freezer for 10 minutes to get it icy cold.
In the meantime, combine the dry ingredients; flour, sugar, baking powder and salt in a nice big bowl. When the cream is nice and cold, remove it from the freezer and add the melted butter. Stir with a fork and... (drum roll)... voila! Little lumps of butter all suspended in the cream. No cutting or grating involved!
Shape and bake
Once the dough is mixed, with these banana bread scones (and all of our other scone recipes) the rest is easy or super easy. The easy way to shape scones is to turn the dough out onto a work surface, shape it into a round disk and cut the disk into traditional-shaped scone wedges.
The super-easy way is to scoop the dough up with a spoon or cookie scooper right onto the baking sheet. The finished scones are pretty little mounds instead of the classic triangle shape. You choose, whichever you like better or have the time for. I made a batch of each for this photoshoot, just to show you the two options.
These banana bread scones are wonderful on their own, served with a cup of tea or coffee or a glass of cold milk. They're melt-in-your-mouth moist and delicious and have a super crunchy exterior, thanks to a sprinkle of raw or crystallized sugar. BUT I would be quite negligent if I didn't tell you how amazing the simple drizzle of the brown butter icing is.
The creamy, super-delicious icing is definitely the crowning glory, as it pairs so perfectly with the flavors of banana, walnuts and the crunchy sugar topping. You choose though, either way, these scones will receive rave reviews!
Café Tips for making these Ridiculously Easy Banana Bread Scones
- This batter is quite thick. You’ll want a sturdy spatula or wooden spoon to stir it. I really like these silicone spatulas with wooden handles. At first, it might seem like all the flour mixture will not be incorporated, but keep going. All of a sudden it will be all mixed in. Don’t be tempted to add more liquid.
- This recipe calls for one medium-size ripe banana which will equal about ½ cup mashed banana. Don't try to use more. The proportions will be off and the scones will spread out too much and won't rise properly. If your mashed banana is slightly less than ½ cup, it's okay, just add enough cream in step 3 to equal a total of one cup.
- I use a 2-ounce (4-tablespoon) cookie scoop for these banana bread scones and get a yield of 9-10 round scones. A retractable cookie scoop (aka ice cream scooper) is super useful for making uniform-shaped, cookies, biscuits, scones, etc.
- I like to spray my scoop with cooking spray before starting to scoop out my scones. It makes them almost slide right out of the scooper onto the sheet pan!
- I like to refrigerate my scones for at least 10-15 minutes before baking. This helps them to keep their shape in the oven. If you want to make them farther in advance, that’s fine too. They can be refrigerated for several hours before baking. Any longer than that, I would pop them in the freezer.
- These scones can be mixed up, shaped and then frozen. To bake, just place on a cookie sheet (or sheet pan) and pop in the oven without thawing. Give them a couple of extra minutes to bake.
- Scones are really best on the day that they're made. However, if you have one or two left over, just pop them (one at a time) in the microwave for 10-15 seconds. They will be almost like fresh out of the oven.
- I LOVE these pre-cut parchment paper sheets. They come in a nice flat box, last forever and save a bunch of time if you enjoy baking.
- One little trick I wanted to share with you. Both the scone and the icing recipes call for melting butter in the microwave. If you've ever melted butter in the microwave, you know that it can spatter and make a mess. It helps to cover the bowl with a paper towel but often, when you open the microwave, you'll discover that the fan or the motion (if you have a turntable) has blown the paper towel off and there's still a mess. If you simply wet your hands and dry them on the paper towel before using it in the microwave, the dampness will keep it in place and your microwave will stay sparkling clean!
- Oh, and by the way, we have lots of other Ridiculously Easy recipes, not just scones. You can read more about our Ridiculously Easy recipes in this Easy Focaccia Bread recipe, but, in a nutshell, they are recipes that make you look like a cooking rock star with minimal effort! We LOVE these kinds of recipes and so do many of our readers!
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear other’s results and ideas for variations.
- ½ cup butter (1 stick)
- 1 medium-size very ripe banana
- 1 large egg
- ⅓ cup about heavy cream, plus more for brushing
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- ½ cup packed dark brown sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- ¼ cup chopped walnuts
- raw turbinado or sanding sugar for sprinkling
- 2 tablespoons salted butter
- 3-4 tablespoons milk
- ½ teaspoon pure vanilla extract
- 1 cup powdered sugar
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Preheat the oven to 400°F. Line a sheet pan with parchment paper.
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Mash banana with a fork until fairly smooth and no lumps are left. Add ½ cup of the banana to a 2-cup measuring cup. Add the egg to the cup with the banana and whisk with a fork until well combined.
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Add enough heavy cream to reach the 1-cup measuring line. (the total amount for the banana, egg and cream will be 1 cup). Add the vanilla and stir well with the fork. Place the cup in the freezer for 10 minutes.
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Place the butter in a microwave-safe bowl and cover it with a damp paper towel. Cook on high power for 50-60 seconds or just until melted. Remove from microwave and set aside to cool a bit.
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In a medium-large bowl, combine the flour, brown sugar, baking powder, salt and walnuts. Make a well in the center.
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After the cream has been in the freezer for 10 minutes remove and add the butter to the cream mixture, stirring with a fork until the mixture is lumpy.
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Pour the banana mixture into the well in the flour bowl. Stir from the bottom up, with a sturdy spatula or large spoon, just until all of the flour is mixed in. The dough with be a little crumbly and a bit stiff.
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For traditional-shaped scones, tip out the mixture onto a work surface knead it 2-3 times to bring it together. Pat the dough into a 6-inch circle.
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Using a sharp knife or a bench scraper, cut the circle into 8 equal triangles. (At this point, you could freeze the triangles well-wrapped on their sheet for another day. Then bake them from frozen.)
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Place the triangles onto the prepared sheet pan, spacing them with several inches in between. Brush the tops with the cream and sprinkle with sanding (or raw or turbinado) sugar.
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Place scones in the oven and immediately reduce the temperature to 375˚F. Bake until the scones are golden brown and set- about 20-25 minutes. A toothpick inserted into the center of a scone should come out clean.
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Transfer the scones to a wire rack to cool. Serve warm or at room temperature. Drizzle with the Brown Butter Icing, if desired before serving.
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Place butter in a medium-size microwave-safe bowl. Cover the bowl with a damp paper towel then place a plate (that will cover the top of the bowl) on top of the paper towel.
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Microwave on high power for 3 minutes. Continue to cook for 30-second intervals until butter is beginning to turn a medium golden brown color. This will take anywhere from 3 ½ to 6 minutes, depending on the power of your microwave.
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Using a potholder or oven mitt (mixture will be HOT!) remove the bowl from the microwave and set it on a heat-safe surface. Remove the plate and paper towel and allow it to cool for 10 minutes on a heat-safe surface.a
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Add 3 tablespoons of the milk and the vanilla to the butter and 1 cup of the powdered sugar. Stir with a whisk until smooth.
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Drizzle over the scones as desired. You may have extra icing.
See Café Tips above in post for more detailed tips and instructions.
Adapted from The Splendid Table.
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Aly says
Hi Chris: Just wanted to say I have enjoyed your recipes over the last couple of years. The melted butter in ice cold cream is brilliant. I made your cranberry orange scones a bunch of times when fresh cranberries are in season and they are always terrific. Going to try this one with the one 'dumb' overripe banana sitting on my counter. May try with macadamia nuts and coconut for that tropical vibe. Thanks again
Lindsay @ The Café Sucre Farine says
So glad you are enjoying the recipes, Aly! Thank you for your comment 🙂
Pappy says
Everyone I shared these scones with LOVED them!
Chris Scheuer says
Awesome! Thanks, Pappy!
Glinda says
This is the third flavor of your scones I’ve made and they are all so delicious and “ridiculously easy”. I’m hooked on your website and enjoy scouring it to find new recipes I want to try. Thank you for sharing all your delicious ideas!
Chris Scheuer says
Thank you, Glinda!
Vanessa says
I had a lot of ripe bananas and knew I could find a delicious recipe from you that used bananas. I was interested in something different than banana bread and WOW...these are so delicious!!!! I may never make banana bread again, these are that good! Thanks for making my Saturday morning more delicious!
Chris Scheuer says
Thank you, Vanessa! I'm so happy you enjoyed them.
Renee says
I made these today , and they should be called ridiculously delicious Banana bread scones. Thank you, Chris for another great recipe. Definitely a 'keeper "
Chris Scheuer says
Haha! I know what you mean, Renee! Thanks so much for sharing your review! 💕
Renee W. says
Chris, I am planning to make these this weekend but I don't have dark brown sugar, can I use light brown sugar instead?
Chris Scheuer says
Absolutely! Light brown sugar will also work great, Renee!
Laura says
I'd seen this butter method in the "Ridiculously Easy Buttermilk Biscuits" and had modified another scone recipe using that, so I was excited to stumble upon one of your scone recipes! However, this batter turned out much, much wetter than every other time I've made scones - not sure if I had too much banana or what. I tried adding a bit of flour, but didn't want to affect the taste so I ended up making drop biscuits. They still came out tasting wonderful! Just a bit of a hassle trying to get the dough in a circle before giving up. Next time I make them, I think i'll go straight for the drop method rather than attempting triangles.
Chris Scheuer says
Hi Laura, yes it might have been the amount of banana. Drop scones are probably the easiest way to go.
AS says
I was skeptical of the melted butter. I usually grate frozen butter for my scones so melting it, have to admit, gave me anxiety. Ha! For me the dough was too wet so I just made drop biscuits and popped them in the freezer for half an hour before baking them. They were delicious. So moist on the inside. Kids loved them as well and put them on the 'make again' list.
Chris Scheuer says
Thanks so much for sharing your review! The butter technique is quite unusual, I have to agree! I'm so happy you enjoyed them!
Mel says
Hi Chris.
A local bakeshop sells banana scone. Due to limited supply coming in, price just rose by 33%. I looked for a recipe so I can try to make one and I came upon your website. I made on a whim last night as I have the ingredients at my house except the walnuts. I used chopped almond and added raisins.I wasn’t sure if I made the butter and banana/cream mixture properly, hence the added raisins. Well, it’s delicious, moist and I’m having it for breakfast with coffee and taste is nearly same as the one I’m buying. My colleagues will have another delicious treats to sample soon. I will have to try your your other recipes. Have a great day.
Chris Scheuer says
I love this, Mel! Thanks so much fore sharing your review and adaptations! You have a wonderful day too! Hope everyone at work enjoys them!
Deborah says
Have you made these with other frozen fruits? I have so much frozen mango, and thought it might make tasty scones — possibly with some blueberries.
Chris Scheuer says
Hi Deborah, these particular scones are designed pretty specifically for bananas. You could definitely add fruit to some of our other scone recipes though. Like this one: https://thecafesucrefarine.com/ridiculously-easy-sugar-top-scones/
JoAnn S says
I made these to take on our camping trip. Left a few behind for my friend who was watering my plants. I received a text saying, " You won a blue ribbon for the scones, they are so yummy!" Her husband asked when I was going to make them again. These were absolutely the best and the crisp texture on the outside and the moist texture on the inside was amazing!!!! Will definitely be making them again soon!
Chris Scheuer says
Haha! I love the note, JoAnn! Thanks for making me smile today! I'm so happy you enjoyed these scones!
Karen says
Wow these are excellent! Many comments how moist they were and how scones are usually so dry but these aren’t. So easy to put together too, will make these often -thanks!
Chris Scheuer says
Thanks, Karen. You're making me hungry! 😂 💕
Melissa says
This is a great recipe! I've made these scones at least half a dozen times and they always come out delicious. I do substitute the egg for flax seed meal (1 TBS flax seed mixed with 3 TBS water). I like the texture of the scones better. Thank you so much for this recipe! It's a winner for sure 🙂
Chris Scheuer says
Thanks for sharing your results and substitutions, Melissa!
CW says
Delicious!! Made these with pecans instead of walnuts. Will definitely make again.
Chris Scheuer says
Great! Thanks so much, CW! So happy you enjoyed them!
Elsa says
Chris, I wanted to make these for my chemotherapy nurses, I wanted to make them this morning so they would be warm, but knew I wouldn’t have time as I had to be there at 8 this morning, so...I made the batter last night, scooped the dough into a baking pan, froze them and baked this morning..they were very good..and the nurses loved them..I used pecans because that’s what I prefer. I did get 14 nice sized ones.
Thanks again for your easy delicious recipes.
Chris Scheuer says
Aww.. what a sweetheart you are, Elsa! I'm so happy these worked out well for you and that the nurses enjoyed them! Thanks so much for sharing your results! I hope your feeling okay tonight. 💕
Holly says
I never leave reviews, but these are incredible!! Thanks for the recipe!
Chris Scheuer says
Aww, thanks so much, Holly!
Janice M Hebert says
These look amazing Chris. I'm going to try baking them when my bananas ripen a little more. Going to have to use half and half as we are on lockdown here in MA. I may try increasing the butter just a bit to make up the difference. I love your trick of melting the butter and adding to the extremely chilled liquid. My husband actually made one of those recipes - the Ridiculously Easy Buttermilk Bisquits, came out so good! Jan in MA
Chris Scheuer says
Thanks, Janice! I think, in a pinch, you'll be fine with half and half. We have to make things work these days! Enjoy!
Anne says
Chris, I love all your recipes I've tried. Just this morning I commented to my husband, "thank goodness I discovered Chris' ridiculously easy recipes. I don't know how my hands would "cut-in" the butter in the condition they are now with arthritis. It's a wonderful trick!!! Thanks for sharing recipes I can always count on turning out ... and being wonderful!!! Your pics are also amazing!
Chris Scheuer says
Haha! That's so sweet, Anne! I appreciate you taking the time to leave a comment 💕💕
Tricia B says
I cannot resist a nice sugary, crispy top with nuts! I could seriously hurt myself on these beautiful scones. What a way to start the day! A must make next time I have some folks around to help, otherwise I would eat each one myself. Pinned
Noreen says
Made these today. Did not see where to add the walnuts but caught it and added to the batter at the last minute. Came out delicious.
Thank you.
Chris Scheuer says
You're welcome, Noreen! I'm happy you enjoyed this recipe.
Thanks for the heads-up about the walnuts. I've corrected that!
Ronalynne says
Fantastic recipe - moist and flavourful! Coffee group loved them. I really liked the new techniques of chilling the wet ingredients and mixing in the melted butter as well as the easy butter browning in the microwave. Not sure why the icing recipe says "2 cups icing sugar" and the instructions say 1 cup. I cut the icing recipe in half (using 1/2 cup powdered sugar) and it was perfect.
Chris Scheuer says
Thanks so much for sharing your results, Ronalynne! I also appreciate you noticing the error with the powdered sugar. I have corrected that. I love that your coffee group loved these scones!
Jennifer @ Seasons and Suppers says
I seem to have a constant supply of over-ripe bananas, so I'm super excited to try these scones with my next banana bake. And of course, I love your ridiculously easy version 🙂
Chris Scheuer says
Thanks, Jennifer! I love finding new ways to use up those old bananas!
Rita says
This recipe came at the PERFECT time as I had just 1 extremely ripe banana I was trying to figure out what to do with. I made these yesterday and just love them! I used a little less brown sugar (actually I used Swerve brown sugar as I am diabetic) and I didn’t use as big of scoop, so I ended up with 19 instead of 10. It’s just my husband and me, so I put the rest of the cooked and cooled scones scones in the freezer. I just pulled one out and “nuked” it for about 15 seconds....it was just like fresh! Thank you so very much! I love your recipes....especially your RIDICULOUSLY easy ones! ....well actually all yours are wonderful!
Rita
Chris Scheuer says
I was waiting for the day when you had that one ripe banana to post this recipe, Rita. Not really, but I"m so happy you enjoyed it and that it did come at just the right time! Thanks so much for sharing your version too, I'm sure that will be helpful to other readers who are diabetic or who cook for a diabetic.
Pauline Procter says
Hi Chris, I am looking forward to trying these scones, but for those who live in countries where out butter does not come in sticks can you tell me (us) how many grams there are per stick of butter. Love your recipes, delicious and easy to follow.
Thanks a lot,
Pauline
New Zealand
Chris Scheuer says
Thanks so much, Pauline.
1 stick of butter is 4 ounces or 113g.
If you go to the recipe, right above the word "Instructions: you'll see buttons that say "U.S. Customary" and "Metric". The default for The Café is U.S. Customary as many of our readers are right here in the United States. However, if you click on the "Metric" button, it will convert the recipe to grams, ml, etc.
If you ever notice that button not there, it's because I forgot to fill out the unit conversion in the recipe plugin. Feel free to leave a comment if it's missing and I will take care of it.
Pauline says
Thanks so much Chris. I had not noticed the button before. Very clever.
Pauline