Banana Bread Scones
This post contains affiliate links.
These Banana Scones with Cinnamon Cream Cheese Glaze are crispy on the outside and tender on the inside. The scones are drizzled with a sweet glaze, which makes these treats perfect for breakfast, dessert, or a mid-morning snack!
Whenever I think of scones, my mind immediately goes to a small, artsy cafe in Paris, with a shot of espresso. And the funny thing is that I’ve never even been to Paris! Scones just remind me of a fancy baked good, kind of like a croissant.
I’ve had my fair share of scones, though. Whenever I see one in a bakery or coffee shop, I start debating on whether I should test it out. But scones can be tricky. Some are too dry, others are too crumbly, and some even lack flavor.
Of course, not all scones are like that, but since I’m not a fan of dry baked goods, I’m kind of picky about them.
Since I set my requirements for scones pretty high, I decide to make some myself. After all, what could be better than a homemade scone, right? And because I’m crazy about banana bread, I think you can see why I decided to make these Banana Bread Scones with Cinnamon Cream Cheese Glaze.
These glazed banana scones are crispy on the outside and tender on the inside. The scones are drizzled with a sweet glaze, which makes these treats perfect for breakfast, dessert, or a mid-morning snack!
And I’m not kidding when I say that these scones taste just like banana bread. In fact, when these were baking, the hubster walked in and immediately stated that his co-workers go crazy for my banana bread. Because, you know, his co-workers get to be the taste-testers of all my sweet treats!
Ingredients Needed for Banana Scones
These easy homemade scones have three components: the dough, the egg wash that’s brushed on just before baking, and the sweet cinnamon glaze.
For this banana scone recipe, you’ll need the following:
- All-purpose flour
- Salt
- Baking powder and baking soda
- Granulated sugar
- Cinnamon and nutmeg
- Unsalted butter
- Bananas
- Milk
- Vanilla Greek yogurt
- Egg
- Cream cheese
- Vanilla bean paste (or extract)
- Powdered sugar
How to Make Banana Scones
If the thought of making homemade scones scares you, I’m here to assure you that these are easy to make. After all, that’s what my recipes are all about!
- You’ll start by mixing together the dry ingredients, followed by the wet ingredients, and then the combining the two.
- I placed the dough into the freezer to chill for about 15 minutes, so that the scones were sure to bake up fluffy and beautiful.
- Bake until golden on the outside, then set aside.
- After the Banana Bread Scones have cooled, it’s time to make the irresistible Cinnamon Cream Cheese Glaze! Simply whisk together some softened cream cheese, powdered, sugar, milk, vanilla extract, and cinnamon.
I won’t tell if you sneak a spoonful (or three) of the sweet glaze before you frost the scones!
One bite of these Banana Bread Scones and your memories of the dry and flavorless kind will become a distant memory. Packed with a sweet banana flavor and soft texture, these scones will remind you of your favorite banana bread! The cream cheese glazes gives these scones the right amount of flavor, which results in an irresistible combination.
How to Store Scones
Unglazed scones can be stored at room temperature in an airtight container for up to 4 days, noting that they become stale over time. Once glazed, I recommend storing the banana scones in the fridge since the glaze contains dairy.
Do I Have to Use Greek Yogurt?
If you don’t have any vanilla Greek yogurt on hand, you can try using plain Greek yogurt, sour cream, or possibly even buttermilk. I haven’t tried using sour cream or buttermilk though, so I can’t speak to the results.
Tips for Making the Best Homemade Scones
- Make sure the butter is cold before cutting it into the flour. If the butter is too warm, it won’t form crumbs.
- I recommend using ripe, but not black, bananas for this recipe.
- Wait until the scones have mostly cooled off before adding the glaze, otherwise it’ll slide right off.
If you’re looking for the perfect treat to pair with your morning cup of coffee, reach for those bananas and whip up these easy and delicious homemade banana bread scones!
Looking for more easy scone recipes? I’ve got you covered!
- Mini Strawberry Orange Scones
- Pumpkin Scones with Maple Glaze
- Red Velvet Scones
- White Chocolate Peppermint Scones
Banana Scones with Cinnamon Cream Cheese Glaze
Ingredients
For the dough:
- 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
For the egg wash:
- 1 egg
- 1 teaspoon water
For the glaze:
- 3 tablespoons cream cheese, softened
- ¼ cup powdered sugar
- 2 tablespoons milk
- ¼ teaspoon vanilla bean paste, (or vanilla extract)
- ½ teaspoon ground cinnamon
Instructions
Make the dough:
- In a medium bowl, whisk together flour, salt, baking powder, baking soda, sugar, cinnamon, and nutmeg. Add butter to flour mixture and cut with a pasty cutter or hands to resemble course crumbs. Set aside.
- In a large bowl, combine the mashed bananas, milk, and Greek yogurt. Whisk to fully incorporate. Pour the flour mixture into the banana mixture and stir until just combined. Be careful not to overmix, as this will cause the dough to become tough.
- Dust a counter top or other flat surface with a thin coating of flour. Turn dough out onto floured surface and pat into an 8 inch circle.
- Transfer dough to a small plate or pan lined with parchment paper and place in the freezer for about 15 minutes. This will help the scones to bake fluffy, otherwise dough may flatten if not chilled.
- While scones are chilling, preheat oven to 400°F. Line a large baking pan with parchment paper. Set aside.
Bake the scones:
- To prepare the egg wash, whisk egg and water in a small bowl.
- Remove dough from freezer, cut into 8 wedges, and place onto prepared pan. Lightly brush scones with egg wash. Place into the oven and bake for about 15-18 minutes, or until lightly browned.
Make the glaze:
- When scones have completely cooled, prepare the glaze. In a small bowl, whisk the cream cheese, powdered sugar, milk, vanilla and cinnamon until smooth. Drizzle over cooled scones.
Notes
- Looking for more positive reviews of these Banana Scones? Check out my PIN on Pinterest (with comments and photos)
- Scones lightly adapted from The Kitchn
Oh my gosh, these look like the perfect scones! We’re crazy about banana bread too, and the glaze on these treats sounds divine. We need these for brunch!
Thanks, Blair! The cinnamon cream cheese glaze adds the perfect touch to these scones!
Scones make me think of England. You know, the whole I’m-British-and-I-eat-scones thing. But I’ll eat them anywhere in the world if they’re this delicious! That glaze is WHOA. I’m very happy with pretending that this is my breakfast!
Yes, scones definitely make me think of British people, too! Thanks for the scone love, Mir!
You sconed banana bread! You are my new favorite person! Pinning! Happy weekend! 🙂
Thanks for the scone love and pin, Kate!
Oh man, I am a total FREAK for scones and banana bread so these beauties are right up my alley! I need ALL of these in my life this weekend!
Thanks, Sarah!
Most people think of England when they think of scones, but we actually hardly eat them over here haha.
This has got lots of my favourite flavours in here, so I am loving it. I have some bananas that need using up too, so I might give it a go at the weekend.
That’s funny that a lot of people don’t eat scones in England! I think you would love these, Dannii! So easy to make and so flavorful!
So warm and comforting…you and I were on some sort of scone wavelength this week! I love the combination of flavors you have going on here! Perfect for the weekend!
Great minds think alike! 🙂 Thanks, Annie!
I’m just going to pretend these are gluten free so I can pretend eat like 10 of them!!! Yum!
Aww yes I will pretend these are gluten-free for you too, Lauren! 🙂
Wow the Banana Bread Scones are really easy to make.
I think I can pack it for my daughter lunch box. 🙂
Thank you, Puja! Yes, these scones are very easy and result in such a great taste! I think you and your daughter will love this!
I usually don’t buy scones from bakeries because they’re usually so dry and disappointing! These, however, look so delicious! I love anything banana bread flavored, and that cinnamon cream cheese glaze makes it all even more delicious. ONE bananas are the best! Love these.
Thanks for the kind words, Rachel! These are definitely my new favorite scones! 🙂
I love banana bread is just about everything! These scones look delicious and I love the cream cheese glaze- can I have cream cheese on everything, please?? 🙂
Thanks, Medha! Yes I agree…cream cheese on everything! 🙂
These look perfect! I haven’t made scones in a while and must try them! It is always best to make stuff yourself, even if it takes a couple of tries 🙂 Pinned!
Thanks, Mira! I agree, homemade is always better!
That glaze is calling my name! sounds so delicious!
It’s SO good, Manali!
Gayle, these scones look amazing!!!! love the banana bread spin! just pinned!
Thanks for the scone love and pin, Alice!
Scones are perfect on the weekends. The combo of banana and cream cheese never disappoints!
Definitely, Layla! Thanks!
I love that you made banana bread scones! It’s been way too long since I’ve made scones and I can’t wait to try yours, they look SO amazing! That cinnamon cream cheese glaze is totally calling my name!
Thanks for the kind words, Kelly! The glaze adds the perfect amount of sweetness to these scones! 🙂
Dry scones are such a bummer. But these definitely look like they’d brighten any morning. Combining scones with the flavor of banana bread is such a great idea!
Thank you, Amanda!
Scones and banana bread are two of my very favorite foods. These are a must try for me! 🙂
Those are my favorites, too! Thanks, Christin!
I always think of a small Paris cafe too when I see scones. These look like they belong in one and knowing there are bananas in these makes me excited.
Thank you, Zainab!
I could totally see eating these in a little cafe on the streets of Paris. Or in my kitchen, because I need them. Banana scones – PERFECT flavor!
Haha eating them in your kitchen is definitely better! Thanks, Dorothy!
Is there something you can substitute the Greek yogurt with? I want to make these today and I have everything except that.
Hi Brooklyn! You could substitute the yogurt with sour cream, if you have that on hand. I just like using yogurt because it’s a little bit lighter, but sour cream will definitely work, too. Thanks for stopping by and I hope you enjoy these!
You can also substitute softened cream cheese for Greek yogurt on a 1-1 ratio. That’s what I did, and they turned out great!
Hi! I just got a kitchenaid mixer and am slightly lost… how would I use my mixer with this recipe? Thank you!
Hi Lesly! You could use your kitchen aid mixer wherever it says in the recipe directions to mix or whisk. For example, step 3, you could use it to mix the milk, bananas and yogurt, and then continue to mix with step 4, mixing in the flour mixture. Just be careful not to overmix, or the dough will become tough. Hope this helps and hope you enjoy this if you try it! Thanks for stopping by!
Hi! These scones look delicious!!!! Banana bread is my favorite! I was just wondering (roughly) how many calories per serving they are!? Thank you!
Hi Nikki! These are one of my favorite scones! Unfortunately, I don’t know the calorie count, as I don’t currently track for my recipes, but there are plenty of counters online that you could pop the ingredients into. Hope this helps!
Yummyyyyy! Love this one! I really can’t wait to try this out! Thank you so much for sharing!
Hope you love these if you try them!
Is there anyway to know what the approximate calorie count is per scone?
Hi Rose! I don’t provide nutrition facts at this time. However, there are plenty of nutritional calculators online that you could plug the ingredients into.
Do you think I could throw these together this evening and refrigerate over night and bake them in the morning or would the dough get dry?
Hi Crystal! I’m really not sure, as I’ve never tried that before. I would think the dough would become dry, you would probably have to knead it. Sorry I can’t be of more help! Thanks for stopping by!
You will have better luck with the dough not getting too dry if you wrap it with Saran wrap before refrigerating overnight, though you may still need to knead it when you remove it from the fridge
This looks so good! Do you use this glaze in any other recipes?
Hi Suzanne! I’ve used this glaze on donuts and coffee cakes, too!
Thanks for sharing! Do they keep long?
Hi Vanessa! These scones will keep in an airtight container for up to 4 days! Hope you enjoy!
These were very good and great flavor,but were more like banana bread consistency than a scone. It didn’t have that classic scone feel or taste,but I would still probably make them again.
Thanks, Kris! I haven’t found the consistency to ever be off. Glad you enjoyed!
I bake scones at least once a week. The “dough” was not even dough consistency, it was batter. There was no way it could have been formed into a wheel. I kept adding flour because at that point what could I lose right? I had high hopes for this recipe but it just didn’t work. And where’s the egg???
Wow sorry for your negative experience, Shelby! If you look at past reviews, a lot of people have made these and love them. It’s going crazy on Pinterest. No egg in this recipe. Sorry it didn’t work out for you… I’ve never had an issue and make these quite often!
Try adding less milk. Instead of adding the milk to the banana mix before adding the flour, add milk a little at a time after adding and mixing the flour. Also, if you did not mix the ingredients as directed by the recipe, that makes a difference. Hope you try making them again!
What else can I use instead of vanilla Greek yogurt?
Zonya, you can try plain greek yogurt, sour cream or buttermilk, though I’ve never done that so I really have no idea how it would affect the taste. Best of luck!
Love this recipe. Amazing. I used plain greek yogurt and it was just fine.
I’m so happy to hear that, Katie! Thanks for sharing!
I made rhe dough and it was wet and sticky. Where did I go wrong
Are you sure you measured everything correctly, Nikky? It should be slightly sticky, but thick, not wet.
Mine were wet and sticky too! Couldn’t get them off the parchment from the freezer.
Sorry to hear that, Laura! Next time try adding more flour to the dough, see if that helps!
I just made these and they were delicious!
So happy to hear that, Marta! Thanks for stopping by!
I so wanted to love these, because I bake scones all the time and they sounded fresh and different. Maybe my bananas were too big, because the dough was a sticky shaggy mess, and despite freezing before baking, they spread. The scones themselves seemed more like wedges of banana bread, with a texture I don’t normally associate with scones. Don’t know that I’ll bake these again.
Sorry to hear that you had trouble, Kim!
I LOVE these! Turned out moist and fluffy. I used strawberry yogurt because that was all that I had. Will make again!
These tasted good but not the scone texture I was expecting. The really puffed up and had more of a muffin texture.
Sorry to hear that, Palcy! I’ve never had that issue before, as these have always had that scone texture, though softer and not crumbly or dry!
My first time baking scones and they turned out great! I may have over drizzled but yum!
I’m so happy to hear that, Angie! Thanks for sharing!
Nice flavor from my bananas and the spices. I made them using 1/2 cup buttermilk in place of the yogurt and 3 T more buttermilk for my milk choice. They were super most, so may cut back to 3 T milk if I make them with buttermilk again. I would definitely encourage the drizzle! Not a typical scone texture but it was not off-putting to us.
So glad you enjoyed, Allyson!
This makes for a VERY sticky mess. I followed the recipe portions exactly. Put in freezer for the 15 minutes. I then tried to cut into wedges but was still too sticky. I had to add more flour (probably another 3/4 cup) to get it to a point of workability. Had to put back in freezer as I worked it a bit. I highly recommend that when adding produce (in this case a banana) to a recipe, please state the measurements, or weight, that is to be used. I almost gave up and used a loaf pan but I wanted to see it through.
Sorry to hear that, Bonnie! Hope you enjoyed.
The majority of the Reviews are about the Post, not the end result of the finished product. The batter came out very wet as per instructions, at least another 1/2 to whole cup of flour would be needed, depending on the season, to make the batter more like that of a scone consistency. Even the freezer didn’t bring it together. Disappointing as the pictures looked delicious.
Sorry to hear that, Chuck! There are many positive reviews and photos on pinterest (https://www.pinterest.com/pin/482166703856772530/) with these scones. Most have turned out great!
Thanks for sharing! Does it keep long?
These will keep for up to about four days!
Much lighter than a typical scone. The freezing process is a definite must. I substituted softened cream cheese instead of Greek yogurt. I added milk after adding the flour to the banana mixture. It was very sticky to the touch, but wetting my hands solved that issue. Will definitely make these again!
So happy you enjoyed, Alyssa! Thanks for sharing!
Love the flavor combo but was disappointed with the dough texture. I have made more bread than scones but definitely not the difference between a biscuit dough texture and that of a banana bread. This definitely would have been better as a banana bread. It was so sticky. I went step by step and know I didn’t mess anything up. After adding so much flour, I finally gave up and just baked it as a bread. There is no way this would hold shape as a wheel. I was happy to see I am not alone upon reading other reviews. Again, love the flavors but not the consistency.
I’m sorry to hear that, Theresa! It is definitely sticky dough, but I have made this many times as scones, and it does hold the wheel shape. Glad you enjoyed the flavor!
I also had to add more flour as many others indicated, as the dough was very sticky. The glaze also did not harden as I am usually used to with a glaze, does yours? I definitely had to add quite a bit more powdered sugar to mine to get a consistency that was not too thin so don’t know what could be added to get it to harden so they could be easily stored and not get soggy!
The glaze should harden slightly but not be rock hard, as it is just powdered sugar and milk. It all depends on the consistency that you like. Hope you enjoyed the scones!
Had the same issue and followed the directions. It didn’t really form a dough for me either. Would it make a difference putting the wet into the dry?
I’m sorry you had trouble, Nicole! You could try adding the wet into the dry ingredients, but it shouldn’t matter too much. I would try to add a but more flour to help it come together.