Easy Banana Scones (with Maple and Walnuts)

These banana scones are tender, flaky, and filled with the cozy flavors of ripe banana, maple syrup, brown sugar, vanilla, and nutmeg. Cold butter and a simple cut-and-stack technique create layers, while optional toasted walnuts add a little crunch.

The dough is stickier than traditional scone dough, and that’s exactly how it should be. Chill it before slicing, brush the tops with a little heavy cream, and bake until the edges are light golden brown.

About This Recipe

There always seems to be one banana on the counter that nobody wants to eat but is somehow perfect for baking. I usually think banana bread first, but these banana scones have become one of my favorite ways to use it.

They have the warm brown sugar and banana flavor I love in banana bread, but with buttery edges and flaky layers that make them unmistakably scones. And honestly, I love having another recipe for that one lonely ripe banana.

Why I Love This Banana Scone Recipe

• Ripe banana gives the scones plenty of natural flavor and moisture.
• Brown sugar and maple syrup add a deeper sweetness without making them overly sugary.
• Cold butter and the cut-and-stack method create flaky layers.
• Toasted walnuts turn them into easy banana walnut scones with great texture.
• The dough can be shaped and chilled ahead, making them perfect for breakfast or brunch.
• No glaze is necessary, although a maple glaze is an easy way to dress them up.

Ingredients You’ll Need

1 ripe banana, mashed

Use a very ripe banana with plenty of brown spots. The riper the banana, the sweeter and more pronounced the banana flavor will be.

2 tablespoons maple syrup

Maple syrup works beautifully with banana, brown sugar, walnuts, and nutmeg. It adds sweetness but also gives these banana bread scones a warmer, more layered flavor.

⅓ cup milk

Regular milk works well, but you can use your favorite dairy-free alternative. Keep it cold until you’re ready to mix the dough.

⅓ cup brown sugar

Brown sugar brings sweetness and a subtle caramel flavor that pairs naturally with ripe banana.

1 large egg

The egg gives the scones structure and helps hold together a dough that is naturally softer because of the banana.

1 tablespoon vanilla extract

I like plenty of vanilla here because it rounds out the maple and banana flavors.

½ teaspoon nutmeg

Nutmeg adds warmth without turning these into heavily spiced scones. If you want more banana bread flavor, you can add a little cinnamon too.

2 cups all-purpose flour

Regular all-purpose flour gives the scones structure. Measure carefully. Too much flour can make scones dry, and this particular dough is supposed to be sticky.

2½ teaspoons baking powder

Baking powder gives the scones lift in the oven.

½ teaspoon salt

Salt balances the brown sugar and maple while bringing out the buttery flavor.

½ cup cold unsalted butter

Cold butter is one of the most important ingredients in good scones. Small pieces of butter melt in the oven and release steam, helping create those flaky layers.

½ cup chopped walnuts, optional

Walnuts are a natural match with banana bread. I prefer to toast them first because toasted walnuts have a deeper flavor and better crunch.

1 tablespoon heavy cream, for brushing

A little heavy cream brushed over the tops helps the scones bake to a beautiful light golden brown.

Substitutions and Variations

Banana Chocolate Chip Scones

Replace the walnuts with ½ cup chocolate chips. For a banana chocolate chip scone with plenty of chocolate in every bite, mini chocolate chips work especially well.

Banana Blueberry Scones

Fold in about ½ cup fresh blueberries instead of the walnuts. Be gentle when shaping because blueberries can release moisture into the dough.

Use Pecans

Pecans are an easy substitute for walnuts and have a slightly sweeter flavor. Toast them first for the best result.

Add Cinnamon

Add ½ teaspoon ground cinnamon for more traditional banana bread flavor.

Add a Maple Glaze

Whisk powdered sugar with maple syrup and just enough milk or heavy cream to create a drizzleable glaze. Let the scones cool slightly before adding the icing.

Try Brown Butter

For a deeper, nutty flavor, you can make brown butter, chill it until completely solid again, and use it in place of regular butter. It must be cold before working it into the flour.

Add Chocolate and Walnuts

Use ¼ cup walnuts and ¼ cup chocolate chips for banana and chocolate scones with a little crunch.

How to Make Banana Scones

1. Make the Banana Mixture

Mash the banana with the maple syrup until fairly smooth. Add the milk, brown sugar, egg, vanilla, and nutmeg. Whisk together until combined.

2. Combine the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, and salt. Add the cold cubed butter. Use a pastry cutter, fork, or your fingertips to work the butter into the dry ingredients until you have irregular pieces about the size of small peas.

Don’t completely blend the butter into the flour. Those visible pieces help create flaky layers.

3. Add the Walnuts

If you’re making banana and walnut scones, add the chopped toasted walnuts to the flour mixture.

4. Make the Dough

Pour the wet ingredients into the dry ingredients. Gently fold everything together just until a shaggy, sticky dough forms.

The dough will be stickier than regular scone dough. That’s the texture you’re looking for. Resist the urge to keep adding flour until it becomes easy to handle. Too much flour can give you a dry, heavy scone.

5. Cut and Stack the Dough

Transfer the dough to a lightly floured surface. Gently pat it into a rough rectangle. Cut the dough, stack the pieces on top of one another, and gently press them together.

Repeat this process 3 to 4 times. I use this technique because it creates layers without kneading or overworking the dough.

6. Shape and Chill

Gently form the dough into an approximately 8-inch circle. Transfer it to a parchment-paper-lined plate or sheet pan. Refrigerate for at least 30 minutes.

This chilling time firms the butter and makes the sticky dough much easier to slice.

7. Cut the Scones

Preheat the oven to 350°F. Remove the chilled dough from the refrigerator and slice it into 8 wedges using a sharp knife or bench scraper. Transfer the wedges to a parchment-lined sheet pan.

8. Brush With Cream

Brush the tops lightly with about 1 tablespoon heavy cream. You only need a thin layer.

9. Bake

Bake at 350°F for 20–22 minutes, or until the edges are light golden brown and the centers look set. Transfer to a cooling rack and let the scones cool slightly before serving.

How to Store Banana Scones

Let the scones cool completely before storing. Keep them in an airtight container at room temperature for about 2 days or refrigerate for up to 4 days.

I like reheating a scone briefly in a 300°F oven or toaster oven to bring back some of that freshly baked texture.

If you’ve added a powdered sugar glaze, let it set completely before storing.

How to Make Banana Scones Ahead

These scones are excellent for making ahead. Shape the dough into the 8-inch circle, cover it, and refrigerate overnight. Slice and bake the next morning.

You can also cut the chilled dough into wedges and freeze them on a sheet pan. Once firm, transfer the unbaked scones to an airtight freezer container. Bake from frozen, adding a few extra minutes as needed.

I prefer freezing unbaked scones because you can have freshly baked scones whenever you want them.

Frequently Asked Questions

Why is my banana scone dough sticky?

Banana adds moisture, so banana scone dough is naturally stickier than a traditional scone dough.

That’s normal. Use lightly floured hands and chill the dough rather than adding large amounts of extra flour.

What makes banana scones flaky?

Cold butter is key. As the butter melts in the oven, it releases steam that helps separate the dough into layers.

The cut-and-stack technique also helps create more defined layers.

Why do I need to chill the dough?

Chilling firms the butter and helps the scones keep their shape. It also makes this softer banana dough much easier to slice into wedges.

Can I make banana scones without walnuts?

Absolutely. Leave them out or replace them with chocolate chips, pecans, or blueberries.

Can I use frozen banana?

Yes, but thaw it completely and drain away excess liquid before mashing. Too much additional moisture can make the dough difficult to handle.

What is the difference between banana bread and banana bread scones?

Banana bread is a quick bread with a soft, cake-like crumb. Banana bread scones should still have the buttery edges, crumbly exterior, and flaky structure associated with a scone, even though the banana makes the center more tender.

Why shouldn’t I overmix scone dough?

Overmixing develops more gluten in the flour. For tender scones, I mix just until the dough comes together, then use the cut-and-stack method rather than kneading.

How do I know when banana scones are done?

The edges should be light golden brown and the centers should look set rather than wet or doughy. Remember that the scones will continue setting slightly as they cool.

Other Scone Recipes You’ll Love

• Fresh Strawberry Scones
• Spiced Cranberry Walnut and White Chocolate Scones
• Orange & Basil Scones
• Apple & White Chocolate Scones
• Bacon, Cheddar and Chive Scones
• Cheddar Cheese and Caramelized Onion Scones Recipe

Final Thoughts

These banana scones are one of my favorite ways to use that last ripe banana sitting on the counter. They have all the cozy flavors I love in banana bread—brown sugar, maple, vanilla, nutmeg, and walnuts—but wrapped into a buttery, layered scone.

The dough may feel a little stickier than expected, but trust it. Keep the butter cold, handle the dough gently, give it time to chill, and you’ll end up with tender banana scones with crisp golden edges and plenty of flaky layers.

They’re simple, comforting, and particularly good with coffee while they’re still just a little warm.

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