Banana Bread Scones with Brown Sugar Glaze are soft, tender scones that taste like banana bread; they are drizzled with a brown sugar glaze that puts them over the top.
These scones are made with ripe bananas for the best flavor. They are perfect for when you want a treat for breakfast, brunch, or afternoon. They go perfectly with a cup of coffee, tea, or a glass of cold milk.
Scones are one of my favorite things to make. They are a simple and fun way to make when you are hungry for an easy quick bread.
Helpful Tips
- The butter should be cold for this recipe. Cold butter helps to make scones flakey.
- Don’t overmix when incorporating the wet ingredients into the dry ingredients. Overmixing will result in tough scones.
- If the glaze gets too thick, add a little cream to thin it out.
- Don’t over-bake the scones. The scones are done baking when the edges are lightly browned.
- Scones are best eaten when they are freshly baked.
- These banana scones can be frozen in an airtight container for up to three months.
Ingredients
Bread
- Flour – all-purpose flour works fine.
- Sugar
- Baking Powder
- Baking Soda
- Salt
- Butter – Salted or unsalted butter will work. Make sure the butter is cold and cut into pieces.
- Bananas – Large, ripe bananas work best for this recipe. Don’t worry if they are over-ripe.
- Sour Cream – I use full-fat sour cream.
- Egg – I use a large egg.
Icing
- Butter – I use salted butter for this.
- Cream – Heavy whipping cream works well. You can use milk, but the texture may change slightly.
- Brown Sugar
- Powdered Sugar
Steps for making banana scones
Preheat the oven to 350 degrees F. Lightly grease or line a baking sheet with parchment paper
Steps one and two
Sift together flour, sugar, baking powder, baking soda, and salt, then add the butter. With a pastry cutter or two knives, cut in the butter.
Steps three and four
Combine the mashed bananas, sour cream, and egg in a small bowl. Add the banana mixture to the dry ingredients.
Steps five, six, and seven
Mix the wet ingredients into the dry ingredients until the dough comes together. Pat the dough out to an eight-inch circle. Cut the circle into eight wedges.
Steps eight and nine
Place the wedges onto a prepared baking sheet. Bake the scones until lightly brown.
Steps ten, eleven, and twelve
For the icing, combine the brown sugar, cream, and butter in a small saucepan. Bring the mixture to a boil and remove it from the heat. Add powdered sugar to the icing.
Steps thirteen and fourteen
Add enough powdered sugar to make a slightly runny icing. Drizzle the icing over the cooled scones.
More recipes to try
If you make these banana bread scones, I would love to hear about it! Please leave me a comment and a rating.
Banana Bread Scones with Brown Sugar Glaze
Ingredients
Scones
- 2 3/4 cups flour
- 1/3 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter
- 2 large ripe bananas mashed
- 1/2 cup sour cream
- 1 large egg
Icing
- 1 tablespoon butter
- 3 tablespoons cream
- 1/4 cup brown sugar
- 1/4 to 1/2 cup powdered sugar
Instructions
Scones
- Preheat the oven to 350 degrees F. Lightly grease or line a baking sheet with parchment paper.
- Sift together the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Cut the butter into pieces and add it to the flour mixture.
- Mix the mashed bananas, sour cream, and egg together in another bowl.
- Add the banana mixture to the flour mixture and mix just until the ingredients are incorporated. Do not overmix.
- Flour your work surface. Place the dough on the flour and knead the dough a few times.
- Pat the dough into an eight-inch circle. With a pizza cutter or a sharp knife, cut the circle into eight wedges.
- Place the wedges on the prepared baking sheet. Leave about an inch between each wedge.
- Bake for 20 to 25 minutes or until the scones are lightly brown.
- Cool on a cooling rack.
- Once the scones are cooled, make the icing.
- In a small saucepan, add the brown sugar, cream, and butter. Over medium low heat, bring the mixture to a boil, and then remove from the heat.
- Gradually add enough of the powdered sugar to have a consistency that is suitable for drizzling over the top of the scones.
- Drizzle the icing over the top of each scone.
Notes
- Use cold butter for this recipe. The cold butter will help with the outcome for flaky scones.
- Do not overmix the dough. Overmixing can cause a tough scone.
- A pizza cutter is the perfect way to cut the circle into wedges. If you don’t have a pizza cutter, a knife will also work.
- If the glaze gets too thick, add a little extra cream to thin it out.
- The scones can be frozen in an airtight container for up to 3 months.
Nutrition
This recipe was originally published on March 5, 2012. It was updated with new content and pictures on April 10, 2025.
This recipe is inspired by thekitch.com.
Wow! Those look and sound AMAZING!
These scones are tender and delicious. They really remind me of banana bread but better, with the brown sugar icing.
I love that you’ve created these using ingredients I almost always have on hand… and your homemade icing is simply heavenly! I also really appreciated your trick for adding a little cream if it’s too thick. This recipe is genius… and gloriously tasty, too!