I’m giving you this recipe just before the weekend for a reason.  I think it’s important to start the weekend out with a lovely kind of breakfast, and these banana scones fit that description perfectly.  They have the warm, comforting flavor of banana bread but the breakfast cred of a scone.  And let’s not forget the browned butter glaze on top, which I’m convinced makes practically everything better.  These have been doing double duty as both breakfasts and desserts in our house.

The scone dough is tender and lightly spiced, but not overly sweet to allow for the glaze on top.  If you prefer to leave off the glaze, I would recommend increasing the sugar in the dough portion of the recipe to compensate.  I purposely increased this recipe for a large yield because scones freeze so well, it just wouldn’t make sense to make them without also making extra to freeze for later.  Because once you have frozen banana scones, you have lovely breakfasts for weeks to come.


For the scones: 

  • 2½ cups (12.5 oz.) all-purpose flour
  • 2½ cups (12.5 oz.) white whole wheat flour*
  • ½ cup (3 oz.) sugar
  • 1 tbsp. plus 1 tsp. baking powder
  • 2 tsp. ground cinnamon
  • 1 tsp. salt
  • Dash of grated nutmeg
  • 8 tbsp. (4 oz.) cold unsalted butter, cut into small pieces
  • 1½ cups mashed ripe banana (about 3-4 large bananas)
  • 1 cup low-fat greek yogurt or sour cream
  • Buttermilk, if needed, plus more for brushing

For the glaze:

  • 8 tbsp. (4 oz.) butter
  • 1½-2 cups confectioners’ sugar
  • 3 tbsp. milk, plus more as needed


  • 01

    Preheat the oven to 400˚ F.  Line baking sheets with silicone baking mats or parchment paper.  In a large bowl, combine the flours, sugar, baking powder, cinnamon, salt and nutmeg.  Whisk to blend.  Stir in the pieces of cold butter and cut into the dry ingredients using a pastry cutter or two knives until the mixture resembles coarse meal and the largest pieces of butter are the size of peas.

  • 02

    In a second bowl, combine the mashed banana and yogurt and stir to blend.  Add the banana mixture to the bowl with the dry ingredients.  Fold together gently with a spatula until a dough begins to come together.  (Be careful not to over mix, as it will result in tough, dense scones.)  If some of the dry ingredients are not incorporating into the dough, add a bit of buttermilk 1 tablespoon at a time just until all dry ingredients are moistened and incorporated.

  • 03

    Turn the dough out onto a lightly floured work surface.  Gently knead a few times to ensure even mixing.  Pat the dough out into a slab about ¾- to 1-inch thick.  Cut out rounds of dough using biscuit cutters (about 3½ inch diameter for large scones or 2½ inch diameter for smaller scones).  Place the dough rounds on the prepared baking sheet at least an inch or two apart.  Lightly brush the tops of the scones with buttermilk.**

  • 04

    Bake the scones, rotating the pans halfway through baking, until the tops are golden brown and the scones are just set, about 16-18 minutes total for large scones (slightly less for smaller scones).  Let cool on a wire rack.

  • 05

    While the scones are cooling, make the glaze.  Heat the butter in a small skillet over medium heat.  Let melt and continue to cook, swirling occasionally, until the butter is a deep golden brown color (be careful not to burn it).  Set aside to cool slightly.  Transfer the browned butter to a bowl and whisk in the confectioners’ sugar.  Whisk in the milk until the mixture is smooth.  (Note: If the browned butter begins to cool, particularly if the milk is cold when added, the glaze may become very thick or difficult to whisk.  Simply rewarm in the microwave in very short few-second bursts until the texture has corrected.  If the mixture is too thin, whisk in additional confectioners’ sugar a small amount at a time until thickened to your liking.)  Spoon or drizzle the glaze over the scones and let set before serving.

  • 06

    *I prefer to use half white whole wheat flour in nearly all baked goods we eat for breakfast, but you can use all all-purpose flour if you wish.  

    **At this point you can place the unbaked scones on a baking sheet, transfer to the freezer and freeze until solid. Then store in an air-tight freezer container and save for later.  To bake after freezing, just bake as normal but add a few minutes onto the bake time and check to be sure they are fully baked through.  


  • anita

    I cannot wait to make these tonight. I have so many overripe frozen bananas, and I’m sick of making banana bread every weekend. This is a great alternative!

  • Kierstan

    This is the perfect way to start a Saturday! Especially when I can pull a pan of these out of the oven, and serve them to my father-in-law before I banish him to the basement to install new floors for me!

  • These look fabulous and perfect for breakfast! Love the flavour combo!

  • Elizabeth Piasecki

    I probably make scones once a week, and this recipe is definitely going to be next as soon as I finish the lemon ones I just made!

  • Banana’s and brown butter! count me in!! Love this recipe!

  • Lauren

    It’s like you knew I had a bunch of browned bananas sitting around, waiting to be used!

  • Caroline L.

    I would love to have this on a Sunday morning, blogs at the ready to read, and a cup of joe next to me! :)

  • stacym

    So, I just finished making these and they are Delish!! I didn’t have enough sour cream so just added some whipping cream and then no powdered sugar, so I made my own. (we live faaar from the grocery store) I can imagine they would be even better made with the right ingredients! Thank you!!

  • That glaze looks amazing!! Awesome scones!

  • marcie @ flavor the moments

    These look incredible! I’m not even a total scone person, probably because I haven’t had too many good ones. I love that these aren’t loaded with butter and they have Greek yogurt and banana! The browned butter glaze is the icing on the scone!

  • Kelly Senyei (Just a Taste)

    I am always on the hunt for any recipe involving bananas, and these scones are next on my list! They look fantastic, Annie!

  • Cara

    Could you please tell me if “white whole wheat flour” as you’ve indicated is the same as just regular ol’ whole wheat flour? These look wonderful! Thanks

  • AmyT

    I saw this and thought all day at work about making them tonight, and I did, and I am about to start on my second one because I just can’t not eat two in a row. That’s how good they are. THANK YOU!

  • So making these tomorrow!! I am kind of addicted to scones and these will make the perfect addition to my collection.

  • annieseats

    Yay! Love to hear that :) Have a great weekend!

  • annieseats

    No, it’s different. Try googling for more info. Enjoy!

  • Maria

    I read somewhere that baked goods with white whole wheat flour tend to be drier tasting that baked goods baked with regular whole wheat flower. Do you have an opinion?

  • annieseats

    That is why I use half and half.

  • Oh goodness these look wonderful. The brown butter glaze has me drooling. The Kitchn has some pretty awesome recipes and it looks like you did a superb job of duplicating it. I’d like a bite of these right now with some coffee.

  • Elizabeth Waterson

    MMM I love me some scones and with that browned butter glaze! I bet they are out of this world!!

  • We love scones and this is a bonus since its made with banana — which is another favorite in our household!!

  • My goodness I love your blog! When you’re finished your residency can you PLEASE PLEASE PLEASE come be staff at Methodist hospital so I can spend all day asking you questions and you can bake for all of us? Please? ;)

  • Have you ever used Whole Wheat Pastry Flour in your baking Annie? I’ve successfully used it for scones and biscuits. :)

  • Connie

    Hi Annie! I can’t wait to try these. I live in Korea so it’s not always easy to get sour cream. Do you think heavy cream would work? Thx!l

  • Alicia

    YUM! I love bananas and the glaze looks delicious!

  • annieseats

    Yogurt would be a better substitute, or try Googling for other options. Enjoy!

  • Molly

    I’ve been following your fantastic blog for about a year now, and after making this recipe, yet another delicious one among many others, I just need to say: “Thank you, Annie!” One of my husband’s common phrases at dinner now is: “Thank goodness for Annie’s Eats!” And he was saying it again today as we enjoyed these delectable scones with tea during a St. Louis snowstorm. I’m looking forward to making many, many more of your recipes!

  • annieseats

    Aww, I love to hear that! So glad you enjoyed them. I had one for breakfast today with my coffee and it was delightful. I’m so happy to hear these recipes have brought joy to your family :)

  • katrina warwicker

    Hi Annie these look amazing thanks for sharing :-) where did you get those amazing placemats they look beautiful!

  • anita

    Annie! Holy cow. This was my first foray into browned butter. I had no idea what I was missing! Amazing. These will be replacing banana bread, and are almost as easy.

  • annieseats

    Right? Browned butter is just amazing stuff.

  • annieseats

    It’s actually just some fabric, not an actual placemat. I believe the designer for this pattern is Joel Drewberry.

  • Elizabeth Piasecki

    So I did in fact make these and they are delicious! I love browned butter anything. I want to try and experiment with another batch and try browning the butter for the scone dough, letting it re-solidify, and then adding it to the dough. I’m thinking I might have to make a little extra, but it could work. I guess we never know til we try, right? :-)

  • I agree on the frozen scones! I love having extra in the freezer. Thanks for another great scone recipe to add to my list!

  • Lisa

    I don’t have any whole wheat flour on hand. Could I use all ap flour?

  • carrie.gorder

    My seven-year-old daughter helped me make these, and let’s just say she loves these even more than she loves your lemon loaf cake recipe! Your blog is amazing (and inspirational!), and it’s one of the first I look to when I need a great recipe. Thank you so much for sharing your wonderful recipes!

  • annieseats

    Sure. Enjoy!

  • Afterschool Carl

    my diet is totally cornholed thanks to these scones!

  • Cat

    Just wondering if I could bake these and put icing on and then freeze or do they need to be frozen unbaked or baked but without icing?

  • annieseats

    I have frozen the baked, glazed scones and then rewarmed gently in the microwave. It works well and they are still delicious :)

  • Cheri

    I have been looking for a Banana Scones recipe because I have bananas that need to be baked but I don’t want to make banana bread. We are having visitors in a couple weeks so they will go in the freezer until then. Thanks so much

  • Crys K.

    Thank you for this recipe!I just made these using freshly-ground multi-grain flour (kamut, spelt, and something else that I forget … Barley), replacing the sugar with honey, and using Greek yogurt. The verdict is overwhelmingly positive, and I haven’t even made the glaze yet!

    Update: I just made the glaze – one with regular milk and one with coconut milk. Both are delicious!

  • Kimberley

    I made these using thawed bananas. They must have added too much moisture to this recipe because these were so wet going into the oven and then came out more like a really moist, dense banana loaf. Taste was amazing just totally wrong consistency. I’ll try again another time.

  • Aubrie

    I have made these scones at least a dozen times in the last year. They are my almost 4-year-old’s favorite–she chants “banana scones! banana scones!” and does a happy dance every time we make them. She loves helping me make them (especially getting her hands in the bowl and squishing the dough together). My extended family and neighbors love these just as much as we do–we are always getting requests to make them. Thanks for a truly awesome recipe! I love your site!

  • annieseats

    I love to hear this! So glad you all enjoy them :)