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sauce being drizzled over the banana buzz scones
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Banana Buzz Scones

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.
Prep Time15 mins
Cook Time18 mins
Total Time33 mins
Course: Breakfast
Cuisine: American
Keyword: banana buzz scones, banana scones, scones
Servings: 8
Calories: 321kcal


For the scones

  • 2 cups whole wheat flour
  • 1/3 cup rolled oats
  • 2 tablespoon sugar
  • 4 teaspoon baking powder
  • 1/2 teaspoon cinnamon ground
  • 1/2 teaspoon ginger ground
  • 1/2 teaspoon salt
  • 1/3 cup butter cold, cut into cubes
  • 2 bananas ripe, mashed
  • 1/4 cup skim milk
  • 2 teaspoon maple syrup
  • 1/4 cup strong brewed coffee
  • 1 teaspoon vanilla extract
  • 2 tablespoon skim milk for brushing over the scones

For the glaze (optional)


  • Prepare oven and baking sheet: Preheat oven to 425 F degrees. 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.



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. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Serving: 1scone | Calories: 321kcal | Carbohydrates: 59g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 155mg | Potassium: 497mg | Fiber: 4g | Sugar: 30g | Vitamin A: 280IU | Vitamin C: 2.6mg | Calcium: 141mg | Iron: 1.5mg