Banana Buzz Scones
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My easy recipe for Banana Buzz Scones is guaranteed to start your morning off right! These large scones are full of good-for-you ingredients, they’re filling, and low calorie.
What Are Scones?
Scones are baked goods made popular in Britain. They can be sweet, they can be savory, and they can be any shape you want. In North America, we usually see them made sweet and cut into triangles. They’re so light and fluffy, layered with butter throughout the dough. Do I have you hooked now, or what?
Ingredients in Banana Buzz Scones
- Whole wheat flour – I really wanted to make these scones as healthy as possible. Using whole wheat flour rather that white flour makes a big difference! If you’d like to use regular all purpose flour, you definitely can. Use 2 1/2 cups of AP flour.
- Rolled oats – This includes old fashioned, instant, and quick cooking oats. I wouldn’t use steel-cut oats for this recipe. They won’t cook up soft enough.
- Sugar – I used regular granulated sugar. You can adjust the amount used, however I did only use a small amount.
- Baking powder – There is lots of baking powder in this recipe! We want these scones to be nice and light, and this is how you achieve it. You can’t substitute baking soda in place of baking powder in this recipe.
- Cinnamon & ginger – You can adjust the amount of these spices to suit your preference. You can also add ground cloves and cardamom.
- Salt – Feel free to adjust the salt in this recipe if you’d like to use less.
- Butter – Make sure to use unsalted butter so that you have complete control over the amount of sodium in this recipe. Keep your butter in the fridge right up until you need it. We want it cold!
- Bananas – Over-ripe bananas are ideal for this recipe. You can use regular-ripened bananas for this recipe and it will still turn out awesome.
- Milk – I used skim milk, but it really doesn’t matter what type you use. Just keep in mind that the caloric content will change.
- Coffee – This is where our buzz comes in! I brewed the coffee before I started making the scones so that it had some time to cool down.
- Maple syrup – As a Canadian, I’ll use Maple syrup whenever I can. If you don’t have access to any, you can use agave in its place.
- Vanilla – You can use either vanilla extract or vanilla paste. If you use the paste you can use the exact same amount as called for in the recipe.
How to Make Banana Buzz Scones
Preheat the oven to 425F.
Combine the dry ingredients: In a large mixing bowl, whisk together the flour, oats, sugar, baking powder, cinnamon, ginger, and salt. Add the butter straight out of the fridge so it’s nice and cold. You can cube it to make mixing easier. Using a pastry cutter or twi knives, cut the butter into the dry ingredients until it forms pea-sized pieces.
Combine the wet ingredients: Mash the bananas using either a fork or a potato masher in a mixing bowl. Add the milk, coffee, maple syrup, and vanilla. Mix well.
Finish the dough: Pour the wet ingredients into the large bowl of dry ingredients. Gently fold everything together using a spatula. Once a shaggy dough forms, use your hands to finish mixing and create a ball. Dump it out onto a lightly floured surface and sprinkle a little bit of flour over the ball. Knead it gently and roll it out unto a circle about 1 inch thick.
Finish the scones: Use a pastry cutter or knife to cut the dough into 8 equal sized wedges. Transfer the scones to a parchment paper lined baking sheet and brush them with milk. Bake for 15 minutes, or until golden brown.
Optional – Make the glaze: While the scones are baking, you can prepare your glaze. Mix the ingredients together and drizzle the glaze over the scones once they’ve fully cooled.
Tips for Making the Best Scones
- Don’t over mash! I love having some nice chunks of banana in these scones. They add such a lovely pop of sweetness in each bite
- Don’t over mix! We want the butter to stay in pieces for this recipe to create that nice biscuit-like and flaky consistency.
- Handle the dough a little as possible so the butter doesn’t melt from the heat of your hands.
- Cube your butter and even leave it in the freezer for a few minutes before you use it.
- You may require more or less flour depending on your environment and humidity. Check out the video to see exactly what your dough should look like. We want it to come together, but still be a bit crumbly.
How to Store Scones
These will last 1-2 days at room temperature or 3-4 days in the fridge. Wherever you keep them, make sure they’re in an airtight container, a ziploc bag, or wrapped well in plastic wrap. We don’t want these babies drying out!
How to Freeze Scones
Wrap these scones individually or store them all in a large ziploc bag. If you choose to freeze these, I would leave the glaze off until you take them out of the freezer. You can take a scone out of the freezer an hour before you plan on eating it to let it come to room temperature. You can also give them a quick zap in the microwave to thaw.
Craving More Scones? Try These Recipes!
- Lemon Blueberry Scones
- Ricotta Drop Scones
- Lemon Buttermilk Scones with Lemon Glaze
- Strawberry Chocolate Chip Scones
- Chocolate Coconut Almond Scones
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Banana Buzz Scones
Video
Ingredients
For the scones
- 2 cups whole wheat flour
- ⅓ cup rolled oats
- 2 tablespoon sugar
- 4 teaspoon baking powder
- ½ teaspoon cinnamon (ground)
- ½ teaspoon ginger (ground)
- ½ teaspoon salt
- ⅓ cup butter (cold, cut into cubes)
- 2 bananas (ripe, mashed)
- ¼ cup skim milk
- 2 teaspoon maple syrup
- ¼ cup strong brewed coffee
- 1 teaspoon vanilla extract
- 2 tablespoon skim milk (for brushing over the scones)
For the glaze (optional)
- 1½ cups powdered sugar
- ¼ cup coffee (brewed)
- ½ teaspoon vanilla extract
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Prepare oven and baking sheet: Preheat oven to 425℉. Line a baking sheet with parchment paper.
- Combine the dry ingredients: In a large mixing bowl, whisk together the flour, oats, sugar, baking powder, cinnamon, ginger, and salt. Add the butter straight out of the fridge so it’s nice and cold. You can cube it to make mixing easier. Using a pastry cutter or twi knives, cut the butter into the dry ingredients until it forms pea-sized pieces.
- Combine the wet ingredients: Mash the bananas using either a fork or a potato masher in a mixing bowl. Add the 1/4 cup of milk, coffee, maple syrup, and vanilla. Mix well.
- Finish the dough: Pour the wet ingredients into the large bowl of dry ingredients. Gently fold everything together using a spatula. Once a shaggy dough forms, use your hands to finish mixing and create a ball. Dump it out onto a lightly floured surface and sprinkle a little bit of flour over the ball. Knead it gently and roll it out unto a circle about 1 inch thick.
- Finish the scones: Use a pastry cutter or knife to cut the dough into 8 equal sized wedges. Transfer the scones to the prepared baking sheet and brush them with milk.
- Bake: Bake until lightly browned, about 15 to 18 minutes. Transfer scones to wire rack to cool slightly before serving.
- Make the glaze: While the scones are baking, you can prepare your glaze. Mix the ingredients together and drizzle the glaze over the scones once they’ve fully cooled.
Notes
- Storage: These will last 1-2 days at room temperature or 3-4 days in the fridge. Wherever you keep them, make sure they’re in an airtight container, a ziploc bag, or wrapped well in plastic wrap. We don’t want these babies drying out!
- Freezing: Wrap these scones individually or store them all in a large ziploc bag. If you choose to freeze these, I would leave the glaze off until you take them out of the freezer. You can take a scone out of the freezer an hour before you plan on eating it to let it come to room temperature. You can also give them a quick zap in the microwave to thaw.
- Nutrition: Nutritional information includes glaze and it’s per scone.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
