These Simple Banana Scones are sweet, flaky, moist, and buttery—everything you want in a baked treat. They’re easy to make, so you can have warm, freshly baked scones in no time, whether you’re enjoying them for breakfast, brunch, or as a cozy mid-day snack. Plus, they’re totally egg-free, which makes them great if you have an egg allergy, intolerance, or simply ran out of eggs.
Oriana’s Thoughts On The Recipe
Oh, my friend, you’re going to love these banana scones! Imagine all the comforting flavors of banana bread but with that flaky, buttery goodness of a scone. That’s exactly what you get here. These scones are the perfect blend of sweet, moist, and just the right amount of buttery. Plus, they’re totally egg-free, which makes them great if you have an egg allergy or intolerance or run out of eggs.
With just a few ingredients you probably already have in your pantry, you can whip these up in no time. The warm notes of cinnamon and nutmeg paired with the natural sweetness of ripe bananas create a delightful treat that’s hard to resist. And let’s be honest, who doesn’t love the smell of something delicious baking in the oven?
Plus, that cinnamon maple glaze? It’s the cherry on top, adding just the right amount of sweetness without overpowering the scones. Trust me, once you try them, they’ll become a staple in your baking rotation!
What I Love About This Recipe
Easy to Make with Simple Ingredients: No fancy ingredients here! Everything you need is probably already in your kitchen.
Perfect Balance of Textures and Flavors: They’re wonderfully flaky with a moist, tender crumb that practically melts in your mouth. The sweetness is just right, with the natural banana flavor shining through in every bite.
Totally Egg-Free: Whether you’re avoiding eggs due to allergies, dietary choices, or simply because you ran out, this recipe has got you covered. The combination of banana and yogurt provides the moisture and binding that eggs typically offer, so you won’t miss them one bit!
Banana Bread Meets Scone Heaven: If you love banana bread, you’re in for a real treat. These scones bring all the comforting flavors of banana bread but with a slightly crisp exterior and a fluffy interior that’s simply divine. It’s like having the best of both worlds in one delightful bite.
Any Time Treat: These scones are versatile enough to be enjoyed any time of the day. Serve them up warm for breakfast, add them to your brunch spread, or keep them on hand for a quick afternoon snack. They’re delicious on their own or paired with a hot cup of tea or coffee.
Potential Cons Of The Recipe
- Banana Flavor Might Not Be Strong Enough: Depending on the ripeness of your banana, the flavor might be more subtle.
- Requires Quick Handling of Dough: To achieve that flaky texture, it’s important not to overwork the dough, which can be a bit tricky for some.
Tips To Mitigate These Cons
- Boost Banana Flavor: Use a very ripe banana for maximum flavor. If you want a more pronounced banana taste, add a teaspoon of banana bakery emulsion.
- Work Quickly and Gently: When mixing and shaping the dough, be quick but gentle. This will prevent the butter from melting too much and help achieve the perfect scone texture.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- All-Purpose Flour: The base of the scones, providing structure and a tender crumb.
- Brown Sugar: Adds a rich, molasses-like sweetness that complements the banana. Note: You can use white sugar, but brown sugar adds a deeper flavor.
- Baking Powder: This is the leavening agent that helps the scones rise and become fluffy. Note: Make sure it’s fresh for the best results.
- Cinnamon & Nutmeg: These warm spices enhance the flavor of the banana and add a cozy, comforting aroma.
- Salt: A pinch of salt balances the sweetness and enhances the overall flavor of the scones.
- Butter: Provides richness and contributes to the flaky texture. Note: Use unsalted butter and keep it cold until you’re ready to mix it in.
- Plain Yogurt: Adds moisture and tang, replacing the need for eggs. Note: Greek yogurt works well too, or you can use sour cream for a richer flavor.
- Bananas: The star of the show! Note: Make sure your banana is ripe, as it will add natural sweetness and moisture to the scones.
- Vanilla Extract: Enhances the flavors and adds a subtle sweetness.
- Heavy Cream: Helps create a tender crumb and adds richness. It also gives the scones a beautiful golden color when brushed on top before baking.
Cinnamon Maple Glaze (optional):
- Powdered Sugar: The base for the glaze, giving it sweetness and a smooth texture.
- Ground Cinnamon: Adds a warm, spicy note that pairs perfectly with the banana scones.
- Maple Syrup: Provides natural sweetness and depth of flavor. Note: You can substitute it with honey if you prefer.
- Milk: Thins out the glaze to the perfect drizzling consistency. Note: Use any milk you like, including non-dairy options.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix Dry Ingredients
In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, nutmeg, and salt.
Step 2 – Add Cold Butter
Add the cold diced butter, and using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs.
Step 3 – Mix Wet Ingredients
In a separate small bowl, whisk with yogurt, mashed banana, and vanilla extract until combined.
Step 4 – Mix Dry And Wet Ingredients
Create a small well in the center of the flour mixture. Pour the smashed banana mixture into the well and stir with a fork until the dough comes together.
Step 5 – Fold And Form The Dough
Turn the dough out onto a lightly floured surface. Fold the dough in half over itself and gently flatten. Rotate the dough 90 degrees, fold it over itself, and flatten it again. Repeat this step 2 – 3 more times, taking care not to overwork the dough. Then, form the dough out into a 3/4-inch-thick round. Cut into 8 wedges. For the best texture and highest rise, place the scones in the freezer for 30 minutes.
While the scones are chilling, preheat the oven to 400°F (200 º C).
Step 6 – Brush And Bake
Brush the scones with heavy cream and bake for about 18 to 20 minutes or until risen, set in the centers, and slightly golden on the bottoms.
Step 7 – Make The Glaze (optional)
In a small bowl, mix powdered sugar, cinnamon, maple syrup, and milk until smooth. Drizzle over scones.
Recipe Tips
- Measure the ingredients correctly: A kitchen scale is always the best option, in my opinion.
- Use Cold Ingredients: Cold butter and cream are key to achieving flaky scones. Keep them in the fridge until you’re ready to use them.
- Use ripe bananas: Make sure your bananas are nice and ripe for maximum flavor and sweetness.
- Butter: For optimal results, chill your butter in the freezer for 15 minutes to an hour before starting this recipe. Cutting the frozen butter into the dry ingredients will produce crumbs. These crumbs are crucial for achieving scones with a flaky center while keeping the edges crumbly and crisp.
- Cut the Butter into the Flour: Use a pastry cutter or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs. This helps create the flaky layers.
- Don’t overmix the dough: Overmixing can result in tough scones. Mix just until the ingredients are combined.
- Handle the dough gently: Pat the dough into a circle and cut it into wedges. Avoid kneading or handling the dough too much to keep the scones light and tender.
- Don’t skip the chilling time: This extra step allows the dough to firm up a little and allows the scones to bake much better.
- Know Your Oven: Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
- Avoid Peeking: Don’t open the oven door until the cookies have set. Leave the oven closed until the minimum time is stated in the recipe to avoid a sudden drop in temperature affecting the cookies’ structure.
Food Allergy Swaps
Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Use vegan butter and yogurt. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter. For the heavy cream, you can use Silk Heavy Whipping Cream Alternative. Check out my favorite dairy-free substitutes here.
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Nut-Free: This recipe is naturally nut-free, but always read labels to avoid cross-contamination.
Variations & Additions
- Add-ins: Mix in a handful of chopped walnuts, pecans, or chocolate chips to the dough for added texture and flavor.
- Fruit Variations: Swap out the banana for mashed pumpkin or sweet potato for a seasonal twist. You could also add in some blueberries or dried cranberries for a burst of fruity goodness.
- Spiced Scones: Amp up the spice by adding a pinch of ground ginger or cardamom to the dough.
Serving Suggestions
Serve these banana scones warm, drizzled with the cinnamon maple glaze for an extra touch of sweetness. Pair them with a cup of hot coffee or tea, and maybe even a dollop of clotted cream or whipped cream or a pat of butter on the side. They also make a wonderful addition to any brunch table, alongside fresh fruit and your favorite breakfast beverages.
Storing and Freezing Instructions
Storing: Scones are best enjoyed right away, though leftover scones keep well at room temperature for 3 days. I don’t recommend refrigerating, but you may freeze completely cooled scones tightly wrapped in an airtight container for up to 2 months.
Freeze unbaked scone dough wedges or rounds on a plate or baking sheet for 1 hour or until relatively frozen. Then, place them in a single layer in a freezer-friendly bag or container. Freeze for up to 2 months. Ready to eat them? Bake from frozen, adding a few minutes to the bake time in the recipe below.
Frequently Asked Questions
Yes, you can substitute the yogurt with sour cream or a non-dairy yogurt.
Make sure your baking powder is fresh and that you’re not overworking the dough. Also, ensure your butter is cold when mixing the dough, as this helps create steam and puff up the scones.
Absolutely! Just thaw and mash them before adding to the dough. Be sure to drain any excess liquid to avoid a runny dough.
To thicken the glaze, add more powdered sugar. To thin it out, add a bit more milk, one teaspoon at a time, until you reach the desired consistency.
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Recipe Card 📖
Simple Banana Scones (No Eggs)
Ingredients
- 2 1/4 cups (315 g) all-purpose flour
- 1/4 cup (50 g) brown sugar
- 3 teaspoons (12 g) baking powder
- 1 teaspoon groung cinnamon
- 1/8 teaspoon ground nutmeg
- ½ teaspoon salt
- 10 tablespoons (140 g) unsalted butter, cooled and diced into small cubes
- 3/4 cup (180 g) plain yogurt (see notes)
- ½ cup (120 g) mashed ripe banana (about 1 large banana)
- 1 teaspoon (5 ml) pure vanilla extract
- ¼ cup (60 ml) heavy cream (for brushing)
Cinnamon Maple Glaze:
- 1/2 cup (60 g) powdered sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons (30 ml) pure maple syrup
- 2 teaspoons (10 ml) milk
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Line a large cookie sheet with parchment paper. Set aside.
- In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, nutmeg, and salt.
- Add the cold diced butter and using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs.
- In a separate small bowl, whisk with yogurt, mashed banana, and vanilla extract until combined.
- Create a small well in the center of the flour mixture. Pour the smashed banana mixture into the well and stir with a fork until the dough comes together.
- Turn the dough out onto a lightly floured surface. Fold the dough in half over itself and gently flatten. Rotate the dough 90 degrees, fold it over itself, and flatten it again. Repeat this step 2 – 3 more times, taking care not to overwork the dough. Then, form the dough out into a 3/4-inch-thick round. Cut into 8 wedges. For the best texture and highest rise, place the scones in the freezer for 30 minutes.
- While the scones are chilling, preheat the oven to 400°F (200 º C).
- Brush the scones with heavy cream and bake for about 18 to 20 minutes or until risen, set in the centers, and slightly golden on the bottoms.
- Remove from oven and allow to cool down completely on a wire rack.
- Make the icing: In a small bowl, mix powdered sugar, cinnamon, maple syrup and milk until smooth. Drizzle over scones.
- Measure the ingredients correctly: A kitchen scale is always the best option, in my opinion.
- Use Cold Ingredients: Cold butter and cream are key to achieving flaky scones. Keep them in the fridge until you’re ready to use them.
- Use ripe bananas: Make sure your bananas are nice and ripe for maximum flavor and sweetness.
- Butter: For optimal results, chill your butter in the freezer for 15 minutes to an hour before starting this recipe. Cutting the frozen butter into the dry ingredients will produce crumbs. These crumbs are crucial for achieving scones with a flaky center while keeping the edges crumbly and crisp.
- Cut the Butter into the Flour: Use a pastry cutter or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs. This helps create the flaky layers.
- Don’t overmix the dough: Overmixing can result in tough scones. Mix just until the ingredients are combined.
- Handle the dough gently: Pat the dough into a circle and cut it into wedges. Avoid kneading or handling the dough too much to keep the scones light and tender.
- Don’t skip the chilling time: This extra step allows the dough to firm up a little and allows the scones to bake much better.
- Know Your Oven: Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
- Avoid Peeking: Don’t open the oven door until the cookies have set. Leave the oven closed until the minimum time is stated in the recipe to avoid a sudden drop in temperature affecting the cookies’ structure.
- Add-ins: Mix in a handful of chopped walnuts, pecans, or chocolate chips to the dough for added texture and flavor.
- Fruit Variations: Swap out the banana for mashed pumpkin or sweet potato for a seasonal twist. You could also add in some blueberries or dried cranberries for a burst of fruity goodness.
- Spiced Scones: Amp up the spice by adding a pinch of ground ginger or cardamom to the dough.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
