Banana Scones with Peanut Butter Glaze
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These Banana Scones with Peanut Butter Glaze are moist and tender. These big, fluffy scones are loaded with banana flavor and a hint of cinnamon. I top them with a peanut butter glaze for easy eggless scones!
If you are looking for more organic scones, check out Everything Bagel Scones, Chocolate Chip Scones, or my Citrus Scones.
Table of Contents
I love these Banana Scones with Peanut Butter Glaze because they are big, fluffy, and tender banana scones with a hint of cinnamon. I top them with a peanut butter glaze, which is one of the best additions to scones, if you ask me. This recipe for easy eggless scones is one you can whip up anytime, no eggs needed!
The bananas act as an egg replace in these eggless scones. Bananas work wonderfully to replace eggs as they provide moisture and bring fluffiness to baked goods. Each bite of these eggless scones provides the perfect balance of banana flavor, with hints of warmth from the cinnamon. The crowning glory is the luscious peanut butter glaze, which adds a creamy, nutty richness that complements the banana scones perfectly.
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 eggless scones come together really quickly, making them a simple recipe to make for weekend brunch!
Why You'll Love This Recipe
Perfect Flavor Harmony: The combination of ripe bananas and creamy peanut butter creates a delightful balance of sweetness and nutty richness, making each bite of these scones incredibly satisfying and flavorful.
Moist and Tender Texture: The natural moisture from the bananas ensures that the scones are soft and tender, while the peanut butter glaze adds a smooth and luxurious finish. No dry scones here!
Uses Overly Ripe Bananas: I love that these organic scones use up overly ripe bananas as it takes what would have been waste and turns it into a sweet treat!
Nostalgic and Comforting: Banana Scones with Peanut Butter Glaze evoke that comforting, familiar flavor of a classic banana and peanut butter sandwich! This brings a sense of nostalgia and warmth to your breakfast or snack time.
Ingredients
- All Purpose Flour: My favorite is Cairnspring Mills Organic All Purpose Flour.
- Light Brown Sugar: I use my Homemade Organic Light Brown Sugar, but store bought also works.
- Baking Powder: Use baking powder, not soda. This provides the scones with the right leavening so you get super fluffy scones.
- Cinnamon: My favorite is Frontier Co-Op Organic Korintje Cinnamon, which has a distinct flavor. For more info on different varieties of cinnamon, read my post the Best Cinnamon to Bake With.
- Salt: Use fine sea salt.
- Butter: I use Organic Valley Salted Butter, you can use your favorite. Be sure it's cold right from the fridge for flaky scones.
- Bananas: You'll need ripe bananas, or even overly ripe is best! As bananas ripen, their starches turn into sugars. This makes them softer, with more moisture, and they are sweeter. This makes them ideal for baked goods and not ideal for eating plain, which is perfect because if you let your bananas go too long then you can just them in recipes.
- Milk: Use whole milk for the best flavor. I prefer organic and grassfed milk for the best flavor and the most nutrients.
- Heavy Whipping Cream: I use Organic Valley Heavy Whipping Cream, you can use your favorite.
- Powdered Sugar: I use Wholesome Organic Powdered Sugar, be sure it's sifted for a smooth glaze.
- Peanut Butter: I use organic creamy peanut butter, Costco is my fave!
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease, but if you want to make these organic scones by hand, you can do that too.
- Baking Sheet: You'll need a half sheet pan to bake these eggless scones.
- Parchment Paper: I always prefer to use nontoxic parchment paper to ensure they don't stick to the baking sheet.
- Pastry Brush: You'll need a pastry brush to brush the tops of these organic scones with heavy whipping cream, which is what gives them their golden brown finish.
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Step by Step Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Sep 4
Bake the scones until they are golden brown on the top and around the edges. Let them cool completely before glazing
Step 5
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.
FAQ's
No, if you prefer scones that are less sweet, then leaving the glaze off will give you an amazing banana scone!
Absolutely! If you want to substitute the peanut butter for almond butter or cashew butter, that is totally fine and would also be delicious!
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.
Craving More?
Banana Scones with Peanut Butter Glaze
Ingredients
Dough
- 383 grams all purpose flour
- 75 grams light brown sugar (packed)
- 1 tablespoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- 113 grams salted butter (cold)
- 2 large banana (very ripe)
- ½ cup milk
Topping
- 2 tablespoons heavy whipping cream
Glaze
- 212 grams powdered sugar (sifted)
- 57 grams peanut butter
- 2 to 3 tablespoons milk
Instructions
- 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.
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Notes
Nutrition
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