Go Back
Delicious banana bread scones drizzled with cinnamon cream cheese glaze

Banana Bread Scones with Cinnamon Cream Cheese Glaze

These delightful Banana Bread Scones combined with a creamy cinnamon glaze bring the comforting flavors of banana bread and flaky scones to your kitchen. Perfect for breakfast, brunch, or a sweet snack!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 scones
Course: Breakfast, Snack
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

Scone Ingredients
  • 2 ripe bananas 2 ripe bananas, mashed The sweeter and softer, the better!
  • 2 cups 2 cups all-purpose flour
  • 1/3 cup 1/3 cup sugar
  • 1 tablespoon 1 tablespoon baking powder
  • 1/2 teaspoon 1/2 teaspoon baking soda
  • 1/4 teaspoon 1/4 teaspoon salt
  • 1/2 cup 1/2 cup unsalted butter, cold and diced Chill your butter to create flaky layers.
  • 1/2 cup 1/2 cup buttermilk You can substitute with milk and vinegar if needed.
  • 1 teaspoon 1 teaspoon vanilla extract
Glaze Ingredients
  • 1/2 cup 1/2 cup cream cheese, softened
  • 1 cup 1 cup powdered sugar
  • 1 teaspoon 1 teaspoon cinnamon Feel free to adjust the cinnamon to taste.
  • 2 tablespoons 2 tablespoons milk Used for the glaze.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
  3. Cut in the cold butter until the mixture resembles coarse crumbs.
  4. Stir in the mashed bananas, buttermilk, and vanilla extract until just combined.
  5. Turn the dough onto a floured surface and gently knead until it holds together.
  6. Pat the dough into a circle about 1 inch thick and cut into wedges.
Baking
  1. Place the scones on the prepared baking sheet and bake for 15–20 minutes until golden.
Making the Glaze
  1. For the glaze, beat the cream cheese, powdered sugar, cinnamon, and milk until smooth.
  2. Drizzle the glaze over the warm scones before serving.

Notes

These scones are always best fresh out of the oven. Store leftovers in an airtight container for up to 3 days, or freeze for up to a month.