These Banana Scones with Peanut Butter Glaze are moist and tender, these banana scones are big and tall and loaded with banana flavor and a hint of cinnamon. I top them with a peanut butter glaze for naturally easy eggless scones!
Why You'll Love This Recipe
I love these Banana Scones with Peanut Butter Glaze because they are big, fluffy, and tender banana scones with a hint of cinnamon. Then I top them with a peanut butter glaze, and glaze on scones is one of my favorite things! This recipe for easy eggless scones is one you can whip up anytime, no eggs needed!
I use very ripe bananas for this recipe, blackened. If you have black bananas that you’ve found in your pantry, then these are the best banana scones to make with them! These easy eggless scones come together really quickly, making them a simple recipe to make for weekend brunch!
How to Make Banana Scones with Peanut Butter Glaze
First step is to mix the dry ingredients together. In the bowl of a stand mixer with the paddle attachment, add the flour, light brown sugar, baking powder, cinnamon, and sea salt and mix together.
Grate the butter, using a large box grater, think pizza cheese size. Add the butter to the flour mixture, but don’t mix yet. Add the bananas and milk and mix on low to combine. I like to finish this step with my hands, as I think it’s easier.
Form the dough into a disk that is about 7-inches in diameter. Place it on a baking sheet with parchment paper. Cut it into 6 triangle pieces (like a pie!) and separate them. Brush the tops of the scones with the heavy whipping cream. Place the baking sheet in the fridge to chill for at least 30 minutes.
Bake the scones until they are golden brown on the top and around the edges. Let them cool completely before glazing
Make the glaze by adding the powdered sugar, peanut butter, and milk into a bowl and whisking until smooth. Using a butter knife of spatula, spread the glaze over the top of the scones.
Do I have to glaze these?
No, if you prefer scones that are less sweet, then leaving the glaze off will give you an amazing banana scone!
Can I use almond butter or cashew butter?
Absolutely! If you want to substitute the peanut butter for almond butter or cashew butter, that is totally fine and would also be delicious!
How should I store these scones?
Scones should be stored in a cool dry place. I leave mine out on the counter for a few days while we enjoy them. You don’t want to store cones in an airtight container as they will get soggy.
Ingredients for Banana Scones with Peanut Butter Glaze
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Banana Scones with Peanut Butter GlazeDifficulty: Easy
Try these Banana Scones with Peanut Butter Glaze for an easy eggless scones recipe! These are the best banana scones without eggs you'll ever have!
383 grams (3 cups) organic all purpose flour
75 grams (1/3 cup) packed organic light brown sugar
1 tablespoon baking powder
1/2 teaspoon organic cinnamon
1/2 teaspoon fine sea salt
1/2 cup (113 grams) organic salted butter, cold
2 organic large banana, very ripe
1/2 cup organic milk
2 tablespoons organic heavy whipping cream
212 grams (1 1/2 cups) organic powdered sugar, sifted
57 grams (1/4 cup) organic peanut butter
2 to 3 tablespoons organic milk
- Line a baking sheet with parchment paper.
- To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the flour, brown sugar, baking powder, cinnamon, and sea salt. Mix on low to for 2 to 3 rotations to combine the dry ingredients.
- Using a large grater, grate the butter and add to the flour mixture. Don’t mix yet.
- Add the bananas and milk and mix on low to combine. You’ll have to scrape the bowl to help combine the dry ingredients, and I find it’s easier to finish combining with your hands.
- Using your hands, form the dough into a round disk that is about 7-inches in diameter. Using a sharp knife, cut into 6 triangle pieces like a pie. Separate the pieces so they are spaced evenly apart.
- In a small dish, add the 2 tablespoons heavy whipping cream for the topping. Using a pastry brush, brush the tops of the scones to coat completely.
- Place the baking sheet in the fridge for 30 minutes. Preheat the oven to 400°F.
- Bake for 20 to 24 minutes or until lightly golden brown on the bottoms. Allow to cool completely on the baking sheet.
- To make the glaze: In a medium bowl, add the powdered sugar, peanut butter, and milk. Whisk until you have a smooth glaze. Using a knife or spatula, slather the glaze on top of each scone.
- Store in a cool dry place for up to 3 days.
- Gluten Free – Replace the all purpose flour with 397 grams (2 1/2 cups plus 1 tablespoon) organic gluten free flour blend.
- High Altitude – Bake at 400°F for 18 to 22 minutes or until lightly golden brown on the bottoms.
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Make sure to check out my Chocolate Chip Scones recipe, which I'm sure you'll love too! And, share it with someone who you think may also like it!