Soft and delicious Easy Banana Scones with Maple Glaze are fuss-free and so easy to put together! Almost like your favorite banana bread but in a scone and topped with a delicious maple espresso glaze!
If you like this recipe, you should try next my Scottish Scones or my Clementine Cranberry Scones.
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Originally posted March 13, 2019 and updated on February 18, 2021.
I dare you to have just one! No, I double dare you! Did I just double dare you? But seriously, people. It’s Wednesday and you need to make these scones. I know you are like me and are staring at a bunch of ripe bananas.
I make banana bread and banana muffins every week. The day I made theses scones I also baked a chocolate chip banana bread. Yes, we buy a lot of bananas!
Is the scone the best part or is it the maple espresso glaze? I will leave it to you to decide. I used just brewed espresso coffee. Feel free to use decaf. You have to add the coffee to the glaze! If you want to skip the coffee part, you could use water. But why would you skip it?
The whole point is the soft and fluffy scones topped with this sticky maple espresso glaze and you smiling as you take that first bite. Truly, these make you smile!! I did leave a couple unglazed for my Italian husband who is not too into these sort of glazes for breakfast. And yes, even without the glaze, they are delightful!
If you love banana bread and scones, you’re going to be obsessed with these banana scones with maple glaze. They’re tender, perfectly sweet, and remind me of a cross between classic banana bread scones and a bakery-style treat.
I make these whenever I have an overripe banana on the counter, and they never last long. Whether you enjoy them fresh out of the oven or reheated the next day, they’re just the thing to brighten up your morning.
The dry ingredients are simple—just your usual flour, baking powder, and a touch of brown sugar to enhance the banana flavor. I like to add a handful of chocolate chipsbut you can leave them out if you want something more traditional.
Once you mix the dough with cold heavy cream or heavy whipping cream, shape the scones and place them on a lined baking sheet. A prepared baking sheet makes cleanup easier, and you’ll want a large baking sheet if you’re doubling the batch (which I often do!).
The best part? These banana scones come together in under 30 minutes of active prep time, with a total cook time (minus cook time) of about 18–20 minutes. No special equipment required—just a bowl, a fork, and a love for cozy baked goods.
I can’t tell you how often friends and family have asked for the recipe, I know this is one to bookmark and make again and again.
Why You’ll Love This best banana scones recipe
- Quick and Simple: Ready in under an hour with no fancy equipment needed.
- Great Use for Ripe Bananas: Perfect for using up overripe bananas you don’t want to waste.
- Tender Texture: Soft and fluffy inside with golden edges.
- Make Ahead Friendly: Freeze baked scones or unbaked dough for later.
- Crowd Pleaser: The sweet maple glaze takes them over the top.
🍌 Banana Scones Ingredients
Here are the ingredients needed for recipe for banana scones (full printable recipe is below):
Substitutions & Variations for easy banana scones
- Dairy-free: Use cold coconut oil instead of butter and almond milk in place of cream.
- Whole wheat: Swap half the flour with white whole wheat flour.
- Add-ins: Fold in chopped walnuts, pecans, or mini chocolate chips.
- Glaze Options: Try a simple vanilla glaze or a drizzle of honey instead of maple.
How to Make Banana Scones with Maple Glaze
- Preheat & Prep: Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- Combine Dry Ingredients: In a large bowl, whisk flour, baking powder, salt, and cinnamon.
- Cut in Butter: Add cold butter pieces and work in with a pastry blender or fingertips until it resembles coarse crumbs.
- Mix Wet Ingredients: In a separate bowl, whisk mashed banana, sugar, egg, vanilla, and cream.
- Bring Dough Together: Pour wet mixture into dry and gently mix until a soft dough forms.
- Shape Scones: Turn out onto a floured surface. Pat into a circle about 1 inch thick. Cut into 8 wedges.
- Bake: Transfer to baking sheet. Brush tops lightly with cream. Bake 18–22 minutes or until golden.
- Make Glaze: While scones cool slightly, whisk powdered sugar and maple syrup until smooth.
- Finish: Drizzle glaze over warm scones and let set.
Some more scones for you to explore:
When I was putting together this post for banana scone recipe, I thought I would explore the other scones I have shared here with all of you. I have been sharing scones here since 2010!
- The first scone I ever posted (2010): Butterscotch Drop Scones .There was a time my kids were into butterscotch. Or was it they were just into these scones? Who knows…but these scones always created quite a fervor. Maybe that’s why I stopped baking them as I couldn’t keep up with the demand?!?
- Sour Cherry Scones with White Chocolate Chips: Similar process to making these banana scones and they are also so good!!
- In 2011 I used to read Orangette’s blog and fell in love with her Scottish Scones. These scones were made regularly and I just realized it’s been too long!!
- Also in 2011 I used to make a lot of vegan recipes. These Clementine Cranberry Scones were loved by all (nobody noticed they were vegan).
- We then progressed to Kumquat Poppy Seed Scones in 2012. These were also really great (if you like kumquats). My kids are not such kumquat fans so these weren’t made regularly.
- In 2013 I made Pumpkin Cranberry Scones for a very fall scone.
How thick should a sugar glaze be?
The glaze should be on thicker side, but still spreadable. Here is the glaze and how thick I made mine. My mom is quite critical of my glaze and she always tells me I need to make it thicker. So I did go a little thicker than I usually do (she says my glaze is too watery usually). But mom was satisfied with this glaze (thanks, Mom!).
FAQ’s
Use cold butter: It creates flaky layers as it bakes.
Don’t overmix: Mix just until the dough comes together to avoid tough scones.
Handle gently: Pat the dough instead of kneading to keep it tender.
Chill before baking: This helps the scones rise better and hold their shape.
Bake hot: A high oven temp gives a golden, crisp top.
The 15-minute rule for scones refers to chilling the shaped scones in the fridge for about 15 minutes before baking. Here’s why it’s important:
Keeps the butter coldwhich helps create flaky, tender layers.
Prevents spreading in the oven so the scones rise tall instead of flattening.
Improves texture for that perfect crisp outside and soft interior.
Overmixing: Leads to tough, dense scones.
Warm butter: Use cold butter for flaky texture.
Skipping chill time: Cold dough = better rise and shape.
Too much flour: Makes scones dry.
Low oven temp: Bake at 400–425°F for best rise and color.
Scones are denser and sweeter, often made with eggs and cream. Biscuits are flakier, more buttery, and typically savory with no eggs.
Yes, you can! Banana scones are soft, lightly sweet, and easy to make. Just mix dry ingredients, cut in cold butter, stir in mashed banana and wet ingredients, shape the dough, and bake. Optional: drizzle with a maple glaze for extra flavor!
I made the scones dairy-free. You could totally do an egg substitute and make these vegan. Feel free to use your favorite butter and buttermilk.
Scones can be enjoyed as both breakfast and dessert! They’re perfect for a morning treat with coffee or tea, but also work as a sweet finish to a meal—especially when topped with glaze, jam, or cream. Are these for breakfast? Are they for dessert? You decide!
Some other breakfast recipes you’ll love:
Did you make this? Please RATE THE RECIPE below:)
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📖 Recipe
Banana Scones with Maple Espresso Glaze
Moist and delicious Banana Scones with Maple Espresso Glaze are totally fuss-free! Almost like your favorite banana bread but in a scone. Topped with an delicious maple espresso glaze, impossible to have just one!
Servings: 12 scones
Calories: 162kcal
Ingredients
Maple Espresso Glaze
- 2 cups confectioner’s sugar
- 3 Tbsp pure maple syrup plus more if needed
- 2 Tablespoons espresso coffee liquid
Instructions
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Preheat oven to 400 degrees. Line two baking sheets with parchment paper (or a Silpat mat), and set aside.
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Sift all purpose flour, sugar, cinnamon, baking powder, and salt into medium bowl. Add chilled margarine (or butter); using fingertips (or a pastry cutter), until mixture has a coarse consistency.
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In another mixing bowl, whisk together buttermilk, egg, and vanilla. Add in the mashed bananas.
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Gradually add the wet ingredients into the dry ingredients tossing with a fork until dough comes together in moist clumps. If dough seems to be too dry add a little more buttermilk by the teaspoonful.
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Drop dough by 1/4 cupfuls (I used a regular sized ice-cream scooper) into large rimmed baking sheet, spacing apart. (Line them up 6 per sheet). Sprinkle with a bit of cinnamon sugar.
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Bake scones until golden brown and tester inserted into center comes out clean, about 15-18 minutes (baking time could vary depending on the size of your scones that you scooped out so check on them at about 15 minutes if you made them smaller. Mine were ready at 18 minutes).
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Serve warm or at room temperature.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Nutrition
Calories: 162kcal | Carbohydrates: 55g | Protein: 4g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Trans Fat: 0.002g | Cholesterol: 15mg | Sodium: 313mg | Potassium: 73mg | Fiber: 1g | Sugar: 14g | Vitamin A: 38IU | Vitamin C: 0.02mg | Calcium: 94mg | Iron: 1mg