Banana Bread Scones
Recipe type: Breakfast
Total time: 
Serves: 10
  • 2 very ripe bananas (about 1 cup mashed banana)
  • 2-3 tablespoons milk
  • ½ cup sour cream
  • 2½ cups all-purpose flour
  • 4 Tbsp granulated sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ tsp cinnamon
  • ¼ cup (4 Tbsp) cold butter, cubed
  • ½ cup semi-sweet chocolate chips
  • ½ cup chopped walnuts (optional)
  • 3 Tbsp brown sugar
  1. Mash the bananas and add enough milk to make one cup (if your bananas are very large you may not need any additional milk). Stir in the sour cream and set aside.
  2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon. Cut in the butter with a pastry blender (or your fingers) until there are no pieces of butter larger than a pea.
  3. Pour the banana-yogurt mixture into the bowl with the flour and stir with a fork, just enough to incorporate all of the flour and make a slightly sticky dough.
  4. Line a dinner plate with a piece of parchment paper and turn the dough out on top. Pat it into an even disk about 1-inch thick and sprinkle with chocolate chips, walnuts, and brown sugar. Press toppings lightly into dough. Cover with a piece of wax paper and freeze the disk of dough for 30 minutes.
  5. Preheat the oven to 400°F.
  6. Pull off the top layer of wax paper and slide the parchment paper with the scones right onto a baking sheet. Slice the scones into 8-10 wedges and pull them apart a little to give them some room to expand. Bake for 25-28 minutes, until the scones are firm to the touch and golden-brown on the edges and a toothpick inserted near the center comes out clean.
  7. Cool completely on a rack and cut apart any scones that baked together with a sharp knife.
You can subsitute buttermilk or plain yogurt for the sour cream with equal results. For a different topping, try a cream cheese glaze with a sprinkle of brown sugar.
Recipe by Hidden Ponies at