These are the ULTIMATE Banana Scones. Not only is ripe banana mixed into the dough, but a layer of caramelized banana slices are baked right into the middle, before they're topped with a cinnamon maple glaze!
WHAT YOU NEED all purpose flour light brown sugar baking powder baking soda ground cinnamon salt unsalted butter egg bananas heavy cream vanilla extract raw sugar powdered sugar pure maple syrup whole milk
1. Lay a silicone baking mat on a large baking sheet. 2. In a large bowl, whisk together the flour, 1/4 cup brown sugar, baking powder, baking soda, cinnamon, and salt. 3. In a separate bowl or large measuring glass, combine the egg, mashed banana, 3/4 cup cream, and vanilla. Mix until smooth and set aside.
4. To the dry ingredients, add in the cold and cubed butter and use your fingers to work it into the dry ingredients. 5. Pour in the banana cream mixture and use a rubber spatula to fold the dough together. It should turn pretty shaggy and dense. Don’t over mix, just try to incorporate as much of the dry ingredients as you can.
6. Take half of the dough and press it into a 7″ round disk onto the baking sheet. Lay your sliced bananas in an even layer, leaving a small gap around the edge, and crumble the extra 2 tablespoons of brown sugar over top.
7. Scoop the other half of the dough on top and press it even. Alternate between patting it down and pushing in the sides until it’s about an inch thick and 7″ wide. 8. Place the pan in the freezer for 20 minutes and preheat the oven to 375F.
9. Slice the disk into 8 wedges and space them about an inch apart form each other. 10. Brush the tops with some cream or milk and sprinkle with raw sugar. You could also use regular sugar if you don’t have raw sugar on hand, or omit it completely.
11. Bake for 20-25 minutes or until golden brown on top. They’re grow quite a bit so they might touch each other. This is totally fine as it keeps the scones from sliding off of the banana layer. 12. Allow the scones to cool for 15-20 minutes while you make the icing.
13. Whisk together the powdered sugar and cinnamon. 14. Whisk in the maple syrup and if it’s still too thick, mix in the milk or water to thin it out. When you lift out the whisk, it should run off in an even stream. 15. Slice the scones apart from each other and transfer to a cooling rack. Drizzle with the icing and dig in!