Banana Scones

Looking for an alternative recipe to your trusty banana bread for using up those spotted, overripe bananas sitting on your countertop? These Banana Scones with Brown Sugar Crumb Topping are what you are looking for!

All-purpose flour Cake flour Baking powder Ground cinnamon Kosher salt Unsalted butter  Bananas Sour cream  Dark brown sugar  Egg  Pure maple syrup Heavy cream

TOPPING Unsalted butter Dark brown sugar  Sugar All-purpose flour Kosher salt

These scones come together easily, bake up quickly and make for the perfect addition to your breakfast or brunch menu. That brown sugar topping takes these already flavorful and moist banana scones from great to over the top indulgent.

To help achieve a soft, buttery and flaky scone here are a couple of tricks: The first is in the butter. Stick your butter in the freezer r for at least 30 minutes prior to using it in this recipe.

The next trick is the addition of sour cream or full-fat Greek yogurt. This adds richness to the dough and helps maintain moisture during baking.

Why Have A Topping?  The brown sugar and butter melt into the scones while baking, creating a crisp and buttery bite to the scone. Utter banana scone perfection!

When preparing the scone dough, you’ll see two types of flour are called for, all-purpose and cake. Cake flour helps to achieve a tender texture in these scones. See my blog post for a baking hack if you don't have cake flour.

Grate the butter (it’s easy once it’s frozen) using a box grater and incorporate into the dry ingredients. This helps prevent the butter from melting as you’re making the dough and prevents the scones from spreading too much while baking.

Store baked scones at room temperature for 3 days or in the refrigerator for up to 7 days

Scones may be frozen for up to 3 months.