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Banana Scones with Cinnamon Maple Icing Recipe

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4.3 from 12 reviews

These Banana Scones are a soft and tender treat, bursting with ripe banana flavor and a hint of cinnamon. Topped with sliced bananas and a crunchy layer of brown sugar, then finished with a luscious cinnamon maple icing, they are perfect for breakfast or a cozy snack. The recipe involves mixing the dough gently to keep the scones flaky, freezing to set the shape, and baking until golden brown.

Ingredients

Dry Ingredients

  • 3 cups + 1 tbsp (400g) all-purpose flour
  • 1/4 cup (55g) light brown sugar, packed
  • 1 tbsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 2 tbsp light brown sugar, divided (for crumbling)
  • 1 tbsp raw sugar (for topping)

Wet Ingredients

  • 1/2 cup (110g) unsalted butter, cold and cubed
  • 1 large egg
  • 1/3 cup (100g) finely mashed ripe banana (about 1 medium banana)
  • 3/4 cup (155g) heavy cream or whole milk
  • 2 tsp vanilla bean paste
  • 1-2 medium bananas, sliced 1/4 inch thick (for layering)
  • 2 tbsp cream or milk (for brushing before baking)

Cinnamon Maple Icing

  • 1/2 cup (55g) powdered sugar
  • 1/2 tsp ground cinnamon
  • 2 tbsp pure maple syrup
  • 1/2 tbsp milk or water (to thin icing if needed)

Instructions

  1. Prepare Baking Sheet: Lay a silicone baking mat on a large baking sheet, or use parchment paper lightly dusted with flour. Set aside.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, 1/4 cup brown sugar, baking powder, baking soda, cinnamon, and salt until well combined.
  3. Mix Wet Ingredients: In a separate bowl or large measuring cup, combine the egg, mashed banana, 3/4 cup cream, and vanilla bean paste. Mix until smooth and set aside.
  4. Cut in Butter: Add the cold cubed butter to the dry ingredients. Use your fingers to work the butter into the flour mixture for a couple of minutes, leaving pea-sized lumps of butter throughout for flakiness.
  5. Combine Mixtures: Pour the banana cream mixture into the dry ingredients and gently fold together with a rubber spatula. The dough will be shaggy and dense; avoid over mixing. Some flour may remain visible at the bottom of the bowl, which is fine.
  6. Form Bottom Layer: Scoop half of the dough (including any loose flour) onto the prepared baking sheet and press into a 7-inch round disk. Evenly layer the sliced bananas on top, leaving a small border around the edge. Crumble the reserved 2 tablespoons of brown sugar evenly over the bananas.
  7. Form Top Layer: Scoop the remaining half of the dough on top of the banana layer. Press and pat the dough down until it forms an even disk about 1 inch thick and 7 inches wide, pushing in the sides to seal.
  8. Chill Dough: Place the baking sheet in the freezer for 20 minutes to firm up the dough. Meanwhile, preheat the oven to 375°F (190°C).
  9. Slice Scones: After chilling, use a sharp knife to slice the disk into 8 equal wedges. Space them about an inch apart on the baking sheet. If they are sticky or difficult to separate, freeze for an additional 10 minutes.
  10. Prepare for Baking: Brush the tops of the scones with cream or milk and sprinkle with raw sugar to add a crunchy topping.
  11. Bake: Bake scones in the preheated oven for 20-25 minutes, or until golden brown on top. They will rise and may touch; this is normal and helps keep the banana layer intact.
  12. Cool: Allow the scones to cool on the baking sheet for 15-20 minutes while you prepare the icing.
  13. Make Cinnamon Maple Icing: Whisk together powdered sugar and cinnamon. Add maple syrup and whisk until smooth. If the icing is too thick, add milk or water a little at a time until it flows in an even stream off the whisk.
  14. Finish and Serve: Carefully separate the scones and transfer to a cooling rack. Drizzle the cinnamon maple icing generously over the warm scones. Serve and enjoy!

Notes

  • Use cold butter to achieve flaky scones with a tender crumb.
  • Do not overmix the dough to prevent tough scones.
  • The sliced bananas layer adds extra moisture and sweetness; ensure bananas are ripe but firm to avoid sogginess.
  • If bananas are very ripe and soft, place the scones on a parchment-lined or silicone mat to prevent sticking.
  • For a dairy-free version, substitute milk and cream with plant-based alternatives.
  • The cinnamon maple icing can be adjusted in thickness for drizzling or spreading.
  • Leftover scones keep well in an airtight container for 2 days, or freeze after baking for up to 1 month.

Find it online: https://recipeplenty.com/banana-scones-with-cinnamon-maple-icing-recipe/