Banana Bread Pecan Scones are a great way to mix up the flavors of banana muffins or bread. Grab a cup of coffee and enjoy a scone for breakfast of afternoon treat.
I really ought to make scones more often because every time I do, I want more! I think my favorite sweet scone would be carrot cake scones with a maple drizzle and my new favorite savory one is are these ham and cheese scones. That being said, these Banana Bread Pecan Scones are really becoming a favorite because they remind me of ones I had a coffee shop years ago.
They have a sweet banana bread taste with a irresistable brown sugar glaze on top. Adding the pecans just makes them even better. How can anyone resist eating these?! If you’ve never had a scone before, you should definitely try them. Great for breakfast, with or without tea/coffee, heck, they are great as a snack too.
The hardest part of this recipe is really making sure your butter is COLD when you start.
What is the secret to making good scones?
As I mentioned, the hardest part when making scones is keeping the butter cold. In fact, when making scones (and pie crusts) you should keep any butter, eggs, cream, or milk COLD until you are ready to use it. When you are cutting the butter into the flour, it will soften and warm. You do not want this. So, the secret to flaky, tender, and moist scones is to make sure you use cold butter (and other dairy products used). Using cold ingredients prevents the butter from melting before the scones are baked, leaving it instead to melt in the oven and create a flaky end result. A perfect scone.
My tip is this: Freeze that butter. Yes, freeze it. I have sticks of butter in the freezer at all times for this reason. Then to use that frozen butter in scone (or pie crust) recipes, grate it and then gently toss it with your dry ingredients. No need to use a pastry blender in or use your hands to do the job. Works every time.
How do you get fluffy scones?
Another tip to fluffy scones is make sure your raising agent (baking powder or baking soda) is fresh and not expired. Also, having your oven preheated before you place the scones in to bake will help them rise better.
Don’t overwork the dough when you are mixing it or patting it out to cut. This will make the dough tough and also will warm that butter up and then the scones will not be as fluffy as you want and could also turn out dry.
Ingredients
- parchment paper (I like this kind)
- baking sheet
- ripe bananas
- vanilla yogurt
- vanilla extract (this one is my favorite)
- flour
- granulated sugar
- baking powder
- salt
- ground cinnamon
- unsalted butter, frozen
- chopped pecans
- almond milk
- light brown sugar
- powdered sugar
How to Make Banana Bread Pecan Scones
As with most of my recipes, I suggest you grab all the ingredients you need before starting the recipe. For scones, keep the butter frozen until it’s time to grate and use it.
Step 1
In a large bowl, combine the dry ingredients: flour, sugar, baking powder, cinnamon, and salt. Set aside.
Step 2
Mash two ripe bananas in a small bowl – you will need 1 cup of mashed bananas. Add the yogurt to the mashed bananas and stir; set aside.
Step 3
Using a box grater, grate the frozen butter. Add the grated butter to the dry ingredients and gently toss it – no need to use a pastry cutter or your hands to work the butter into the flour mixture.
Step 4
Pour the banana mixture into the butter and flour mixture; stir just enough to incorporate the flour. You don’t want to overmix the dough. Fold in the pecans. It will be sort of a rough wet dough – this is normal for this recipe.
Step 5
Line a sheet pan with wax paper and turn the dough out on it. Pat the dough with floured hands into a 8 1/2 inch circle, about 1 inch thick. Cover with another sheet of wax paper and place pan into freezer for 30 minutes.
Step 6
Preheat the oven to 400 degrees. Spray a large baking sheet with non-stick spray or line with a piece of parchment paper. Take scone dough from freezer, remove the wax papers and place dough onto prepared baking sheet. Top dough with more chopped pecans if desired.
Step 7
Using a sharp knife or pizza cutter, cut the dough into 8 even wedges. Separate the wedges so the scones have about an inch or so between them. Bake for 20 – 25 minutes, or until the scones are firm and a light golden brown on the edges.
Step 8
Allow to cool before glazing. To make the glaze, melt the butter and almond milk in microwave for about 25 seconds and then add the brown sugar and vanilla. Stir until sugar is dissolved. You may need to pop it back in the microwave for a few seconds. In a medium mixing bowl, add 1/4 cup powdered sugar and the melted sugar mixture. Stir well. Add more powdered sugar, if necessary to get the drizzling consistency you want. You may need to add more milk, if it’s too thick.
Once the scones are cooled, drizzle the glaze over and allow to set.
You can freeze unglazed scones and then reheated in the microwave. The scones are just as yummy unglazed.
Tips, Tricks, and FAQs
- Keep butter frozen until ready to grate it (see tip in post)
- Use walnuts or chocolate chips instead of pecans
- You can substitute sour cream or Greek yogurt for the vanilla yogurt.
- Don’t overwork the dough, this will make tough scones
Banana Bread Pecan Scones
Ingredients
- 2 large ripe bananas (you need 1 cup of mashed bananas)
- 1/2 cup vanilla yogurt
- 1 teaspoon vanilla extract
- 2 1/2 cups flour
- 4 tablespoons granualated sugar
- 2 teaspoons baking powder
- 1/2 teapsoon salt
- 1 1/2 teaspoons cinnamon
- 4 tablespoons frozen unsalted butter, grated
- 1/2 cup chopped pecans
For the Brown Sugar Glaze
- 1 tablespoon unsalted butter
- 2 tablespoons almond milk
- 1/4 cup light brown sugar, packed
- 1/4 teaspoon vanilla extract
- 1/4 – 1/2 cup powdered sugar
Instructions
- In a large bowl, combine the dry ingredients: flour, sugar, baking powder, cinnamon, and salt. Set aside.
- Mash two ripe bananas in a small bowl – you will need 1 cup of mashed bananas. Add the yogurt to the mashed bananas and stir; set aside.
- Using a box grater, grate the frozen butter. Add the grated butter to the dry ingredients and gently toss it – no need to use a pastry cutter or your hands to work the butter into the flour mixture.
- Pour the banana yogurt mixture into the butter and flour mixture; stir just enough to incorporate the flour. You don't want to overmix the dough. Fold in the pecans. It will be sort of a rough wet dough – this is normal for this recipe.
- Line a sheet pan with wax paper and turn the dough out on it. Pat the dough with floured hands into a 8 1/2 inch circle, about 1 inch thick. Cover with another sheet of wax paper and place pan into freezer for 30 minutes.
- Preheat the oven to 400 degrees. Spray a baking sheet with non-stick spray or line with parchment paper. Take scone dough from freezer, remove the wax papers and place dough onto baking sheet. Top dough with more chopped pecans if desired.
- Using a sharp knife or and pizza cutter, cut the dough into 8 even wedges. Separate the wedges so the scones have about an inch or so between them. Bake for 20 – 25 minutes, or until the scones are firm and a light golden brown on the edges.
- Allow to cool before glazing. To make the glaze, melt the butter and almond milk in microwave for about 25 seconds and then add the brown sugar and vanilla. Stir until sugar is dissolved. You may need to pop it back in the microwave for a few seconds. In a medium mixing bowl, start with 1/4 cup of powdered sugar and add it to the melted sugar mixture. Stir well. Add more powdered sugar, if necessary to get the drizzling consistency you want. You may need to add more milk, if it's too thick.
- Once the scones are cooled, drizzle the glaze over and allow to set.
Notes
Tips, Tricks, and FAQs
- Keep butter frozen until ready to grate it (see tip in post)
- Use walnuts or chocolate chips instead of pecans
- You can substitute sour cream or Greek yogurt for the vanilla yogurt.
- Don’t overwork the dough, this will make tough scones
I knew these banana nut scones would be perfect for our Festive Foodies Facebook group theme for today – nutty recipes! If you want more recipes with nuts, look no further!
Get More Nutty Recipes:
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- Almond Ricotta Fudge from Magical Ingredients
- Apple Cider Donuts with Pecan Sugar Topping from Hezzi-D’s Books and Cooks
- Banana Bread Pecan Scones from Blogghetti
- Chicken with Walnuts from A Kitchen Hoor’s Adventures
- Chocolate Chip Pecan Pie from Fresh April Flours
- Maple Vanilla Granola from Art of Natural Living
- Pistachio Crusted Salmon from That Recipe
- Potica Nut Roll from The Spiffy Cookie
- Rocky Road Brownies from Hostess at Heart
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Enjoy!
Thanks for making them Lisa! They look so yummy – I am craving them so badly now! I’m going to make them again soon – definitely a double batch. Have to get my hands on some bananas. Thanks for the sweet comments about my blog!
I’m always looking for new ways to use up bananas and this is a great one!
These scones are absolutely amazing and I love your tip regarding grating frozen butter! I always have butter in the freezer and will by using it for pie crust too!
Such a classic flavor combo. And great tip on freezing the butter!
Love banana bread, love scones, love pecans. I’m guessing I need these in my life!