Irresistible Banana Scones with Cinnamon Glaze

Banana Scones with Cinnamon Cream Cheese Glaze are more than just a breakfast treat; they’re a little slice of sunshine on a plate. Imagine the comforting aroma of ripe bananas mingling with warm spices, all swirled into a tender, crumbly scone. That’s the magic we’re bringing to your kitchen today. Why are these so darn lovable? It’s the perfect marriage of buttery scone texture with the sweet, mellow flavor of banana, elevated by a decadent, tangy cream cheese glaze infused with cinnamon. It’s the kind of indulgence that makes a regular morning feel like a special occasion. These aren’t your average dry, flavorless scones; they’re moist, bursting with fruit, and crowned with a glaze that’s simply irresistible. Get ready to fall in love with your morning routine!

Banana Scones with Cinnamon Cream Cheese Glaze

There’s something incredibly comforting about a warm, slightly sweet scone, and when you add the delightful flavor of ripe bananas and a luscious cinnamon cream cheese glaze, you’ve got a treat that’s simply irresistible. These Banana Scones are perfect for a weekend brunch, an afternoon tea, or even a special breakfast. The combination of tender banana-infused dough and the tangy, sweet glaze is truly divine. I love how the subtle warmth of cinnamon and nutmeg in the scone base complements the rich cream cheese frosting. Get ready to impress yourself and your loved ones with this delightful recipe!

Ingredients:

• 2½ cups all-purpose flour
• ½ teaspoon salt
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ¼ cup plus 1 tablespoon granulated sugar
• 1 teaspoon ground cinnamon
• Pinch of nutmeg
• 4 tablespoons cold unsalted butter (cut into small cubes)
• 2 ripe bananas (mashed)
• 2-4 tablespoons milk ((any kind))
• ½ cup vanilla Greek yogurt
• 1 egg
• 1 teaspoon water
• 3 tablespoons cream cheese (softened)
• ¼ cup powdered sugar

Instructions:

1. Prepare the Dry Ingredients: In a large mixing bowl, whisk together the 2½ cups of all-purpose flour, ½ teaspoon of salt, 1 tablespoon of baking powder, and ½ teaspoon of baking soda. This ensures that all the leavening agents and salt are evenly distributed, which is crucial for a light and airy scone. Next, add ¼ cup plus 1 tablespoon of granulated sugar, 1 teaspoon of ground cinnamon, and a pinch of nutmeg. Give everything another good whisk to combine the flavors of the spices and sugar with the dry ingredients. A good blend here will ensure that every bite of your scone has a delightful spiced sweetness.
2. Cut in the Cold Butter: Now, it’s time to add the star of the show for a flaky texture: the cold butter. Scatter the 4 tablespoons of cold, cubed unsalted butter over the dry ingredients. Using a pastry blender, your fingertips, or two forks, work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter still visible. This step is essential for creating those wonderfully tender and flaky layers in the scones. The cold butter melts during baking, creating steam pockets that make the scones puff up and become light. Don’t overwork the mixture; a few larger pieces of butter are actually a good thing!
3. Incorporate the Wet Ingredients: In a separate medium bowl, mash your 2 ripe bananas until they are relatively smooth. You can leave a few small chunks for added texture if you like. To the mashed bananas, add ½ cup of vanilla Greek yogurt and 1 egg. Stir these together until well combined. Now, gradually add 2-4 tablespoons of milk, starting with 2, to achieve a thick but pourable consistency for your wet ingredients. You might not need all the milk, depending on the moisture content of your bananas and yogurt. Add the wet ingredients to the dry ingredients. Using a fork or a spatula, gently mix everything together until just combined. Be careful not to overmix, as this can lead to tough scones. The dough will be quite sticky at this stage, which is perfectly normal for banana scones.
4. Shape and Bake the Scones: Turn the sticky dough out onto a lightly floured surface. Gently knead it a few times, just enough to bring it together into a cohesive ball. Pat the dough into a circle about ¾ to 1 inch thick. You can either cut this circle into 8 wedges using a sharp knife or a pizza cutter, or you can use a round biscuit cutter to create individual scones. If you’re cutting wedges, arrange them on a baking sheet lined with parchment paper, ensuring they have a little space between them. If you’re using a biscuit cutter, you can re-form the scraps gently once to cut out more scones. For an extra golden finish, in a small bowl, whisk together the 1 egg and 1 teaspoon of water to create an egg wash. Brush the tops of the scones generously with this egg wash. This will give them a beautiful, glossy sheen when baked.
5. Bake and Glaze: Preheat your oven to 400°F (200°C). Place the baking sheet with the prepared scones into the preheated oven. Bake for 18-22 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean. While the scones are baking, let’s prepare the irresistible Cinnamon Cream Cheese Glaze. In a small bowl, combine 3 tablespoons of softened cream cheese with ¼ cup of powdered sugar. Add a tiny splash of milk if needed to reach your desired drizzling consistency. Stir until smooth and creamy. Once the scones are out of the oven and have cooled slightly on the baking sheet for a few minutes, transfer them to a wire rack to cool completely. Once the scones are cool to the touch, generously drizzle the Cinnamon Cream Cheese Glaze over the tops. Let the glaze set for a few minutes before serving. Enjoy these wonderfully moist and flavorful banana scones!

Conclusion:

I hope you’re as excited as I am to try these absolutely delightful Banana Scones with Cinnamon Cream Cheese Glaze! They are the perfect balance of moist, tender scone and a sweet, spiced glaze that truly elevates the humble banana. The aroma that fills your kitchen while they bake is simply non-intoxicating, promising a truly special treat. These scones are wonderfully versatile, making them ideal for a leisurely brunch, an afternoon tea, or even a special breakfast. They’re incredibly easy to make, even for beginner bakers, and the payoff in flavor and texture is immense.

I encourage you to give this recipe a whirl! You won’t regret it. Feel free to experiment with the variations I’ve suggested – adding nuts or chocolate chips can take them to another level. Serve them warm with a cup of coffee or your favorite tea for a truly comforting experience.

Frequently Asked Questions:

Can I make these banana scones ahead of time?

Yes, you absolutely can! You can prepare the scone dough and wrap it tightly in plastic wrap, then refrigerate it for up to 2 days. Bake them just before you’re ready to serve for the freshest results. The glaze is best made fresh, but you can store any leftover glaze in an airtight container in the refrigerator for a day or two and gently rewarm it before using.

What if I don’t have buttermilk?

No problem at all! You can easily make a buttermilk substitute. For every cup of buttermilk required, combine 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5-10 minutes until it thickens slightly. This will work perfectly in your banana scones.

Banana Scones with Cinnamon Cream Cheese Glaze

Deliciously moist banana scones topped with a sweet and tangy cinnamon cream cheese glaze. Perfect for breakfast or a special treat.

Prep Time
20 Minutes

Cook Time
20 Minutes

Total Time
40 Minutes

Servings
8

Ingredients

• 2½ cups all-purpose flour
• ½ teaspoon salt
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ¼ cup plus 1 tablespoon granulated sugar
• 1 teaspoon ground cinnamon
• Pinch of nutmeg
• 4 tablespoons cold unsalted butter (cut into small cubes)
• 2 ripe bananas (mashed)
• 2-4 tablespoons milk ((any kind))
• ½ cup vanilla Greek yogurt
• 1 egg
• 1 teaspoon water
• 3 tablespoons cream cheese (softened)
• ¼ cup powdered sugar

Instructions

1. Step 1
   Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Step 2
   In a large bowl, whisk together flour, salt, baking powder, baking soda, granulated sugar, cinnamon, and nutmeg.
3. Step 3
   Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
4. Step 4
   In a separate bowl, whisk together mashed bananas, milk, vanilla Greek yogurt, and egg. Add this wet mixture to the dry ingredients and stir until just combined. Do not overmix.
5. Step 5
   Turn the dough out onto a lightly floured surface and gently pat into a round disc, about 3/4 inch thick. Cut into 8 wedges.
6. Step 6
   Place the wedges on the prepared baking sheet and bake for 15-18 minutes, or until golden brown.
7. Step 7
   While the scones bake, prepare the glaze. In a small bowl, beat together softened cream cheese and powdered sugar until smooth. Add the water and stir until you reach a drizzleable consistency.
8. Step 8
   Let the scones cool slightly on a wire rack before drizzling with the cinnamon cream cheese glaze.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.