This Banana Scones recipe is a quick and delicious way to use a couple of overripe bananas! They bake up light, tender, and moist, and are ready from start to finish in just about 30 minutes. And this recipe is completely dairy-free and vegan!
Every time I buy bananas, I end up with a couple that get too ripe to eat. So, I have a bunch of recipes to use overripe bananas here on Earthly Provisions. I have a classic Vegan Banana Bread recipe and more unique recipes like Peanut Butter Banana Cookies and Banana Bread Cinnamon Rolls, too!
And today I'm here to share another way to use your overripe bananas with this Banana Scones recipe. These scones are quick and easy to make and bake up super tender and moist. And they are completely dairy-free and vegan! So let's make them.
Why You'll Love This Recipe
- This recipe requires simple, easy-to-find ingredients.
- And the scones are ready in just over 30 minutes!
- These Banana Scones are dairy-free and completely vegan, so anyone can enjoy them.
- This recipe is packed with cinnamon and banana, and the scones bake up super tender and moist.
- And most importantly, they are absolutely delicious.
Ingredients
Non-Dairy Butter: I love Country Crock Plant Butter Sticks. They taste great and are easy to find.
Overripe Bananas: The bananas need to be overripe for this recipe! They should be mostly brown. If they are not ripe enough, the flavor will not come through, and the scones won't be sweet enough.
Cinnamon: Banana and cinnamon are the perfect pair, so I had to add some to these scones.
Brown Sugar: Brown sugar gives the scones a delightful warm background flavor. If you are all out, see my post on how to make homemade brown sugar!
Instructions
Step 1. In a large bowl, combine flour, brown sugar, cinnamon, baking powder, baking soda, and salt. Then, add cold cubed butter.
Step 2. Use a pastry cutter or your hands to cut the cold butter into the dry ingredients until the mixture resembles a coarse meal.
Then, add the mashed banana and vanilla extract and mix with your hands or a rubber spatula to form the banana scone dough.
Step 3. Turn the dough onto a lightly floured surface and gently press it into a 6-inch circle.
Step 4. Then, use a sharp knife or a bench knife to cut the circle into 8 even triangles.
Step 5. Place the scones onto a parchment-lined baking sheet and sprinkle the tops with cinnamon sugar. Then, bake in a 400°F oven for 16-20 minutes or until the scones are golden brown all the way across the bottom.
Step 6. While the scones bake, mix the vanilla glaze. In a medium bowl, combine powdered sugar, non-dairy milk and vanilla. Whisk until completely smooth.
Drizzle the baked scones with glaze and enjoy!
Recipe FAQs
Place the scones into an airtight container and store them at room temperature for up to 1 day.
Or freeze for up to a month.
Start with cold butter and cold liquid ingredients. And be sure to cut the butter into the flour until it has the texture of coarse meal. The more the butter coats the flour, the harder it becomes for gluten to form.
Avoid overmixing! Mixing encourages gluten to form, which can lead to tough and dry scones. Mix just until the scone dough comes together, then stop immediately.
Expert Recipe Tips
When you add the banana and vanilla extract, it will take a minute for the dough to form. I like to mix the dough with my hands at this stage so I can pull the dry bits up from the bottom. That way, everything gets mixed evenly.
But if the Banana Scone dough looks dry at first, don't panic! It will come together.
Looking for More Banana Recipes?
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📖 Recipe
Banana Scones
Equipment
- 1 Large Mixing Bowl
- 1 Baking Sheet
- Parchment Paper
- Measuring Cups and Spoons
Ingredients
For the Banana Scones
- 2 Cups All-Purpose Flour
- ⅓ Cup Light Brown Sugar, tightly packed
- 2 teaspoon Ground Cinnamon
- 2 teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ¼ teaspoon Kosher Salt
- 8 tablespoon Non-Dairy Butter, cold, cut into ¼" pieces
- ½ Cup Mashed Overripe Banana see note
- 1 tablespoon Vanilla Extract
To Top the Scones
- 1 tablespoon Granulated Sugar
- ¼ teaspoon Ground Cinnamon
For the Vanilla Glaze
- 1 Cup Powdered Sugar, sifted
- 2 tablespoon Non-Dairy Milk
- ½ teaspoon Vanilla Extract
Instructions
- Preheat your oven to 400*F and line a baking sheet with parchment paper.
- In a large mixing bowl, combine flour, brown sugar, cinnamon, baking powder, baking soda, and salt, and mix to distribute.2 Cups All-Purpose Flour, ⅓ Cup Light Brown Sugar, tightly packed, 2 teaspoon Ground Cinnamon, 2 teaspoon Baking Powder, ¼ teaspoon Baking Soda, ¼ teaspoon Kosher Salt
- Add the cold cubed non-dairy butter and use a pastry cutter or your hands to cut the butter into the dry ingredients until the mixture resembles a coarse meal. Then, add the mashed banana and vanilla extract and use your hands to mix until a dough forms. See note!8 tablespoon Non-Dairy Butter, cold, cut into ¼" pieces, ½ Cup Mashed Overripe Banana, 1 tablespoon Vanilla Extract
- Turn the dough onto a lightly floured surface and press it into a 6-inch circle. Then, use a sharp knife or a bench cutter to cut the circle into 8 triangles.
- Place the scones onto a parchment-lined baking sheet, leaving at least 2 ½ inches of space between each scone. Then, combine the granulated sugar and cinnamon in a small bowl and sprinkle it over the tops of the scones.1 tablespoon Granulated Sugar, ¼ teaspoon Ground Cinnamon
- Bake the scones in a 400*F oven for 16-20 minutes or until the scones are golden brown all the way across the bottoms. Allow the scones to cool for 10 mintues before glazing.
Make the Glaze
- In a medium bowl, combine powdered sugar, non-dairy milk, and vanilla extract. Whisk until completely smooth.1 Cup Powdered Sugar, sifted, 2 tablespoon Non-Dairy Milk, ½ teaspoon Vanilla Extract
- Drizzle the glaze over the scones using a spoon and allow it to set for 10 minuntes. Then, enjoy!
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