Banana Nut Scones, with pecans (or walnuts) and a banana flavored glazed icing are a delicious, easy to make treat for breakfast, brunch or a light snack!Banana Nut Scones, with pecans (or walnuts) and a banana flavored glazed icing are a delicious, easy to make treat for breakfast, brunch or a light snack! True story – I LOVE scones (wow…bold lettering AND underlined…can you tell how much I love them?) That includes these Banana Nut Scones! But… I don’t like paying high prices for one OR getting one in a coffee house that is dry, crumbly, and rather sawdust-like. UGH. Seriously, scones are so very quick, easy, and inexpensive to make! You can make EIGHT scones for a little more than what some people will pay for ONE! Why not whip up a batch, and freeze a few for later?

These scones are good for “those times“. You know…the times you’re running fast and furious to get to a meeting and forget to eat breakfast…or you’re snowed in…or you need something yummy to enjoy with your afternoon cup of coffee or tea. Perhaps you’ve had those times when you find overly-ripe (dead) bananas on the counter and they need to either go to the resting place for dead bananas or be used in something yummy! All very valid reasons (in my humble opinion) for making BANANA NUT SCONES!

I found this recipe online, made a few minor changes, and just like that had 8 delicious scones (half to be eaten and half to be given away). If you like the flavor of banana nut bread, you will LOVE these scones!

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Making Banana Nut Scones Is EASY

Here are the banana nut scones, rolled out and cut. It is dusted with sugar and now they are ready for baking in the oven.

Scones divided into 8 wedges on parchment paper

The banana nut scones are hot out of the oven, and lightly browned on top. Now they just need some sweet glaze drizzled on top before eating!

Browned banana nut scones on parchment paper

Here is one of the finished banana nut scones. It is lightly glazed, sliced, and is ready to enjoy!

Banana scone side view with pecan on top

I enjoyed nibbling (i.e. “scarfing”, but nibbling sounds daintier) ne of the banana nut scones while sipping my coffee. I did this while also writing in my Gratitude Journal (a daily practice of mine to name and write God’s blessings, as I become aware of and see them). Boy, was I grateful for that delicious scone!  I hope you will give them a try…think you will enjoy them.

Looking For More SCONE Recipes?

You can find all of my scone recipes in the Recipe Index, located at the top of the page. I have lots of them, including:

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Recipe Adapted from: http://heatherchristo.com/cooks/2013/01/10/banana-scones/

Banana Nut Scones
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
Banana Nut Scones, with pecans (or walnuts) and a banana flavored glazed icing are a delicious, easy to make treat for breakfast, brunch or a light snack!
Category: Breakfast
Cuisine: American
Keyword: banana nut scones
Servings: 8 servings
Calories Per Serving: 417 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Scones:
  • 2 cups flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 8 Tablespoons cold butter , cut into small pieces
  • 1 large banana ( very ripe, mashed)
  • 2 Tablespoons milk or heavy cream (I used milk)
  • 1 egg , beaten slightly
  • 1/2 cup pecans or walnuts , chopped (I used pecans)
  • 1 Tablespoon milk or heavy cream
  • Granulated sugar (for sprinkling)
For Glaze Topping:
  • 1 1/2 cups confectioner's sugar (powdered)
  • 1/4 teaspoon banana extract
  • 1/4 teaspoon vanilla extract
  • 3-4 teaspoons warm water (to get glaze to correct "painting" consistency)
Instructions
  1. Preheat oven to 400°F. While oven preheats, line a baking sheet with parchment paper.

  2. In the bowl of a food processor (or large bowl if making by hand), combine all dry ingredients. Add cold butter to processor; pulse to cut in butter (or use hand-held pastry cutter). Process until mixture is crumbly and butter is about the size of peas.

  3. In separate bowl, mix mashed banana, milk (or heavy cream), and egg; Mix until well blended. Add banana mixture to dry ingredients; pulse till dough comes together in a "shaggy" looking ball (If mixing by hand, stir till you have a "shaggy" looking dough ball). Turn dough ball onto a floured work surface; mix in nuts till blended.

  4. With floured hands (sprinkle a bit more flour on dough, cause dough is sticky), gently form dough ball into a round "disc" approx. 8" across. Using sharp knife or pizza cutter, cut disc into 8 wedges.

  5. Re-arrange wedges in a circle on prepared baking sheet. Brush scone tops with 1 TBSP of cream or milk; lightly sprinkle with sugar.

  6. Bake scones at 400°F for 20-23 minutes (check them at the 20 minute mark-keep an eye on them). Bake till golden brown. When done, transfer scones to wire rack (with parchment or foil underneath to catch any drips from glaze icing). Let cool.

  7. While cooling, mix glaze ingredients in small bowl. Once scones are completely cooled, "paint" icing over the scones using pastry brush. ENJOY!

Nutrition Facts
Banana Nut Scones
Amount Per Serving (1 scone)
Calories 417 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 7g44%
Cholesterol 50mg17%
Sodium 325mg14%
Potassium 175mg5%
Carbohydrates 63g21%
Fiber 1g4%
Sugar 36g40%
Protein 4g8%
Vitamin A 395IU8%
Vitamin C 1.3mg2%
Calcium 44mg4%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Banana Nut Scones, with pecans (or walnuts) and a banana flavored glazed icing are a delicious, easy to make treat for breakfast, brunch or a light snack!

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Banana Nut Scones

3 Comments on Banana Nut Scones

  1. Even with the burnt bottoms on the first attempt they were good. I just baked another batch with the correct baking temp and they were awesome. Very good scones!

  2. I baked these at 425 as directed in step 10. They didn’t even bake the full 20 minutes and the bottoms were burnt. I then noticed that the preheat temp was 400 degrees. I think that is where the problem lies. I think if I would have baked at 400 instead of 425 they would have been fine. This recipe should be corrected.

    • Debbie… you are absolutely right. I can’t believe I have never caught this mistake on this old post, and am truly sorry this contributed to a “not so good” experience making these scones. I have edited and corrected the oven time in the original post. It SHOULD be 400 degrees, as it was noted in the preheat section. Again… thank you for the “catch”, sorry about the experience you had, and sincerely hope you might try them again.

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