Delicious Banana Scones Recipe

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What’s happening everyone! Today I come to you with my very first scone recipe.

Banana Scones… to be exact!

So this happened because I had some very ripe {old} bananas that I refused to let my husband throw away…lol but true.

I don’t do it on purpose it just happens. We buy a lot of bananas and the children eat a lot of bananas but somehow we still end up with rotten {very ripe} bananas. But this time I think I pushed it to the limit but I still wasn’t ready to throw in the towel.


Yup! they look horrible! But I kept hope alive and went to good ol’ google to ask if I can still use them and of course google wasn’t sure so he referred to some people that assured me I could in fact use them still.

So now I had to decided between banana muffins, banana bread, banana lemon poppy seed bread, banana poppy seed bread, or banana scones. Huhhhh… the many choices!

So after consulting with my hubby, he said banana poppy bread then I decided to go with banana scones {in his words “why even ask me” lol}.


I never made scones before but always wanted to.

I couldn’t find a recipe that I agreed with completely so I just took bit and pieces from different ones and put it together. It worked out very well. And my boys love them!




  • 1½ cups all-purpose unbleached flour
  • 1 cup unbleached whole wheat flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 3 tablespoons granulated sugar
  • ¼ teaspoon cinnamon
  • ½ cup (1 stick) cold butter, cut into small pieces
  • 1 egg
  • ½ cup {cold} soy milk
  • 2 {very ripe} bananas, mashed
  • *I also wanted to add vanilla extract but was out of it. So you can add it if you want.


  1. Preheat the oven to 400 degrees F.
  2. Line a baking sheet with aluminum.
  3. In a mixing bowl, stir together all dry ingredients. The flour, baking powder, baking soda, salt, sugar and cinnamon.
  4. Cut in the butter and use hands to blend in until the mixture resembles crumbs. Make sure butter is cold.
  5. In another mixing bowl, whisk together the egg, milk and bananas.
  6. Add the dry ingredients to the wet ingredients and gently stir. Be careful not to over mix.
  7. Drop ¼-cup spoonfuls onto baking sheet, spacing two inches apart. Don’t make to flat.
  8. Bake for 12-15 minutes or until golden brown.
  9. Remove from the oven. Let the scones cool on the baking sheet for 2-3 minutes then transfer to cooling rack to continue cooling.
  10. Serve! For breakfast with coffee, butter and jam or midday snack.

One thing for sure, your house will smell wonderfully.