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Banana Bread Scones

Banana Bread Scones with Espresso Glaze

Tender, crumbly and lightly spiced banana scones with a crispy exterior drizzled with a thick espresso glaze.
4.50 from 2 votes
Prep Time 10 mins
Cook Time 25 mins
Chill 30 mins
Total Time 1 hr 5 mins
Course Breakfast
Servings 6 Scones


  • 1/2 cup (1 large, ripe banana) mashed banana
  • 1/4 cup (60ml) buttemilk, cold
  • 1/2 teaspoon vanilla extract
  • 2 ½ cups (318g) all purpose flour
  • 1/2 cup (50g) light brown sugar, packed
  • 1 ½ teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 3/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/2 cup (113g/1 stick) unsalted butter, cut into cubes, cold
  • 1/3 cup + 1 tablespoon (48g), divided chopped, toasted pecans
  • 1 tablespoon heavy cream or half and half
  • 1 tablespoon turbinado sugar, for sprinkling
  • 1 teaspoon instant espresso
  • 2 ½ teaspoons prepared espresso or water, hot
  • 1/2 cup (57g) confectioner's sugar
  • 1/4 teaspoon pure vanilla extract


  • Combine the mashed banana, buttermilk, and vanilla into a medium bowl. Set aside.
  • Whisk flour, brown sugar sugar, baking powder, baking soda, salt, cinnamon and nutmeg together in a large bowl.
  • Add the cold, cubed butter to the flour mixture and combine with a pastry cutter, two forks, or your fingers (my preference) until the mixture comes together in pea-sized crumbs.
  • Add the wet ingredients to the dry, followed by 1/3 cup of pecans and mix until everything is just moistened. You may have some straggly bits that aren't completely mixed in. That's ok. Don't overwork the dough.
  • Scoop the dough onto the counter and, with floured hands, work dough into a flat ball shape. The dough should be sticky. If it seems too dry, and won't stick together well, add 1-2 more tablespoons buttermilk.
  • Press and form the dough into an 6-inch disc and, with a sharp knife or bench scraper cut into 6 equal wedges.
  • Place the scones onto a baking sheet lined with parchment paper. Chill in the refrigerator for 30 minutes.
  • While the scones are chilling, heat the oven to 400F.
  • Brush the tops of the scones with heavy cream. Sprinkle the tops with turbinado sugar.
  • Bake for 20-23 minutes or until golden brown around the edges and lightly browned on top.
  • Remove the scones from the oven and let them cool for 10 minutes.
  • While cooling, prepare the glaze. Whisk together the espresso powder, espresso, vanilla, and confectioner's sugar until combined.
  • Drizzle the scones with the glaze and sprinkle the remaining 1 tablespoon of pecans over the scones. Serve warm.
Keyword scones, banana bread, banana, epresso glaze
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