8 servings (serving size: 1 scone)

Banana brings a light, fruity sweetness to these spiced scones. Serve with brunch or as an evening snack with hot chocolate.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 6 ingredients (through cinnamon) in a food processor; pulse until mixture resembles coarse meal.

Step 3

Combine banana and brown sugar in a medium bowl; let stand 5 minutes. Add flour mixture and 1/4 cup buttermilk alternately to banana mixture, stirring just until moist.

Step 4

Turn dough out onto a lightly floured surface; knead lightly 1 1/2 minutes with floured hands. Pat dough into a 6-inch circle on a baking sheet lined with parchment paper. Cut dough into 8 wedges, cutting into, but not through, dough. Brush 1 1/2 teaspoons buttermilk over surface of dough; sprinkle with granulated sugar. Bake at 400° for 12 minutes or until lightly browned. Remove from pan; cool on wire racks.

Ratings & Reviews

Tried and failed

July 21, 2015
I like the reviewers before me tried this recipe, although I'd known their comments before I started.  I was very careful to follow the directions verbatim, and ended up with a very sticky dough.  I added much more than the 1/4c. flour the first reviewer commented on.  I added enough just to get the dough stable enough to get on the cookie sheet, which was about 1/3-1/2c. extra of flour, even with that it was too wet to "knead".  I cooked it for the posted time and did a cake tester in the middle to make sure it bakes through, the tester came out clean but when I cut the triangles after it had cooled, I found the middle still too doughy.  It was cooked, but it was not what I wanted from a scone.  Even after all that, the flavor is just ok.  Not worth trying to figure out the batter issue.

TeaLew6's Review

January 26, 2012

jmeleeS's Review

November 14, 2011
I made these scones yesterday and agree with the first poster that my batter was very sticky (more like a coffee cake type batter) and in fact the scones are more moist like a coffee cake vs. the standard scone-type of a texture. The flavor is good, but I think that overall it's not outstanding enough to make again. It's a fairly simple recipe with minimal ingredients that you probably already have on hand. I would prefer to make a banana bread though (which these scones ended up tasting similar to) so I likely won't make this one again and just stick to my standard banana bread recipe.

VeronicaClarke's Review

August 24, 2009
My kids loved these. I added 1/4 c of splenda to the flour mixture. I also drizzled with 1 T of cream cheese icing (1 T reduced fat cream cheese, splenda, 1 tsp milk). Put the icing in a baggie and clip the corner to squirt out. I also cut the scones into 16 triangles to fit in my scone pan. I had to kneed in extra (1/4 c ) flour because the dough was sticky