Banana Bread Scones

Using over-ripe bananas in baking goes way beyond standard loaf bread! These are not your typical dry and crumbly scones. They are a lot more moist, but just as dense as a typical scone. The insides are more light and fluffy and totally delicious! A lot of banana bread scone recipes call for a brown sugar glaze but to cut down on the sweetness I only topped the scones with cinnamon sugar and a dusting of powdered sugar. Which still sounds like a lot right? But it actually turned out being not overly sweet at all. If you have a bunch of over-ripe bananas languishing on your counter give these scones a try!

Banana Bread Scones
(Makes 8 Scones)
Printable Version

Ingredients:

• 2 ¼ cup all-purpose flour
• ½ cup (1 stick) unsalted butter, cold and cut into small pieces
• 2 ripe bananas, about 1 cup mashed
• 1 egg, lightly beaten
• ⅓ cup brown sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1½ tsp cinnamon
• ½ tsp nutmeg
• 1 tbsp water
• 2 tbsp sugar
• ¼ tsp cinnamon
• 1 tbsp powdered sugar

Directions:

1. Preheat the oven to 350F.
2. Line a baking sheet with parchment paper.
3. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. Add the cold butter and mash with fingers until the mixture resembles coarse crumbs. Stir in mashed banana and egg. Stir until just combined.
5. Place the dough on a well-floured surface. Dough will be soft and somewhat sticky. Knead 5-6 times until dough comes together.
6. Shape into an 8-inch circle. Brush the top with 1 tbsp of water.
7. Stir together sugar and cinnamon for topping and sprinkle over the top.
8. Cut into 8 pieces and place on prepared baking sheet. Re-shape into triangles with hands if necessary.
9. Bake for 15-18 minutes or until light golden brown. Transfer to wire rack to cool.
10. Once cooled, dust generously with powdered sugar.