Banana Scones with Brown Sugar Cinnamon Glaze
I’m not a big scone eater. It’s not because I don’t enjoy them — it’s because getting a good one isn’t easy. So often I’ll eat one and it’s so dense that it sinks like lead. I for one don’t care to feel weighed down like that.
The amount of butter in scones is usually a turn off for me, as well. If I’m going to eat something with that much butter, it’s gonna be a piece of cake or something.
These Banana Scones with Brown Sugar Cinnamon Glaze aren’t loaded with butter, and they won’t weigh you down like some of those others.
They have a mild, banana flavor, with the comforting, warm flavors of cinnamon and brown sugar. They’re even whole grain. Plus, they look unbelievably good don’t they?
I always love using half whole wheat or whole wheat white flour in my muffins and breads, so it made perfect sense to do that here, too.
The whole wheat flour lends a hearty, nutty flavor. If you’d rather use all white flour, be my guest.
These scones are moist enough without too much butter because of the bananas, and the addition of Greek yogurt. I didn’t have plain Greek yogurt on hand, so I used my FAGE Fruyo vanilla bean flavored Greek yogurt. It has plenty of sugar in it, so I scaled the recipe back on sugar a bit.
The scones are slightly sweet, which is perfect, because there is glaze drizzled all over the top!
I’m not normally one for messing with dough because I can be quite lazy about this sort of thing. I actually kneaded the dough in the bowl, which worked out great, but you can dump it out onto a lightly floured surface also.
I use a Roul Pat, which is a large silicone mat, whenever I’m dealing with dough, or sugar cookies, etc. It’s worth the extra money for sure! I patted my dough into what I thought was an even layer, about 1/2″ – 3/4″ thick or so. It didn’t take long for me to realize that the dough wasn’t terribly even, but no matter. I knew the glaze would cover up my error in judgment!
I used a 2 1/2″ biscuit cutter, and got 22 scones out of the batch. Not too shabby! They freeze well, too! A bit of buttermilk is brushed over the scones, and they’re baked about 16 minutes until golden brown. Cool them on a wire rack, then drizzle with the glaze.
These scones are perfect with your coffee or tea in the morning, or eat them as an afternoon snack or dessert.
Whenever you decide to eat them is no matter. You’ll love them any time of the day!
- 4 large bananas, mashed (about 2 cups)
- 2-4 tablespoons of milk or buttermilk to add to mashed banana to make 2 cups
- 1 cup FAGE Fruyo vanilla bean flavored Greek yogurt
- 2 1/2 cups flour
- 2 1/2 cups whole wheat flour
- 6 tablespoons brown sugar, packed
- 4 teaspoons baking powder
- 2 teaspoons sea salt
- 2 teaspoons ground cinnamon
- 8 tablespoons cold, unsalted butter, cut into small cubes
- 1 tablespoon unsalted butter
- 2 tablespoons milk
- 4 tablespoons brown sugar, packed
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon pure vanilla extract
- 1/2 cup confectioner's sugar
- Preheat oven to 400 degrees. Line (2) baking sheets with parchment paper.
- Mash the bananas in a medium bowl. Place in a measuring cup. If it's less than 2 cups, add enough milk or buttermilk to make it two cups. Pour it back into the medium bowl, then add the yogurt and whisk together. Set aside.
- In a large bowl, whisk together the flours, brown sugar, baking powder, salt, and cinnamon. Add the cold butter and work into the flour mixture with a pastry cutter, two forks, or your clean fingers (my method!). Continue to work into the butter until the dough is crumbly, and none of the pieces are larger than small peas. Add the banana mixture to the flour mixture, stirring just enough to incorporate all of the flour.
- Pour the dough out onto a lightly floured surface. Flour your hands a bit to make this easier, and pat the dough as smoothly as possible into an even layer, about 1/2 - 3/4" thick. Use a 2 1/2" biscuit cutter to cut into rounds, and place on the prepared baking sheets about 2" apart. Brush the tops lightly with milk or buttermilk, and bake 16 minutes or until golden, rotating the pans halfway through baking. Cool on a wire rack.
Prepare the Glaze:
- Melt the butter in a microwaveable bowl. Add the milk, brown sugar, ground cinnamon, and vanilla, and stir. Add the confectioner's sugar and stir until smooth. Drizzle the glaze over the cooled scones, and leave out at room temperature to set. Store in an airtight container.
- The scones may be cut out and frozen unbaked, or bake, then freeze before glazing.
- Recipe adapted from Annie's Eats and the Kitchn.
Amount Per Serving: Calories: 222 Total Fat: 6g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 15mg Sodium: 314mg Carbohydrates: 38g Net Carbohydrates: 0g Fiber: 3g Sugar: 13g Sugar Alcohols: 0g Protein: 6g