Banana Scones Cinnamon Cream Cheese Glaze

Banana scones with cinnamon cream cheese glaze are the kind of baked good that whispers comfort and shouts pure deliciousness. Imagine a tender, slightly sweet scone, bursting with the warm, comforting flavor of ripe bananas, then elevated by a lusciously smooth and subtly spiced cinnamon cream cheese glaze. It’s the perfect marriage of textures and tastes – a delightful crumble giving way to a soft, moist interior, all harmonizing with that irresistible tangy-sweet topping. Why do we love banana scones so much? They’re wonderfully versatile, perfect for a leisurely weekend brunch, a satisfying afternoon tea, or even a special breakfast treat. What truly makes these banana scones with cinnamon cream cheese glaze stand out is the ingenious addition of the glaze. It’s not just an afterthought; it’s an integral part of the experience, transforming an already delightful scone into something truly extraordinary. Get ready to fall head over heels for this recipe!

Ingredients:

• 2½ cups all-purpose flour
• ½ teaspoon salt
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ¼ cup plus 1 tablespoon granulated sugar
• 1 teaspoon ground cinnamon
• Pinch of nutmeg
• 4 tablespoons cold unsalted butter (cut into small cubes)
• 2 ripe bananas (mashed)
• 2-4 tablespoons milk ((any kind))
• ½ cup vanilla Greek yogurt
• 1 egg
• 1 teaspoon water
• 3 tablespoons cream cheese (softened)
• ¼ cup powdered sugar

Banana Scones with Cinnamon Cream Cheese Glaze

There’s something undeniably comforting about a warm scone, and when you combine that with the sweet, fragrant notes of banana and a decadent cinnamon cream cheese glaze, you’ve got a truly irresistible treat. These Banana Scones are surprisingly easy to whip up, making them perfect for a weekend brunch, an afternoon pick-me-up, or even a special breakfast. The addition of ripe bananas brings a wonderful moisture and natural sweetness to the scones, while the spiced cream cheese glaze adds a touch of indulgence that elevates them from good to extraordinary. Let’s get baking!

Preparing the Scone Dough

The foundation of any great scone is a well-made dough. We’ll start by whisking together all of our dry ingredients in a large bowl. This ensures that the leavening agents (baking powder and baking soda) and spices are evenly distributed, which is crucial for consistent lift and flavor. So, in your largest mixing bowl, combine the 2½ cups of all-purpose flour, ½ teaspoon of salt, 1 tablespoon of baking powder, ½ teaspoon of baking soda, ¼ cup plus 1 tablespoon of granulated sugar, 1 teaspoon of ground cinnamon, and that tiny pinch of nutmeg. Give it a good stir with a whisk or a fork until everything is nicely blended.

Next, we add the cold butter. Using cold butter is a non-negotiable step when making scones. The cold butter cuts into the dry ingredients, creating small pieces that, when baked, melt and release steam. This steam pockets create those desirable flaky layers we all love in a scone. I like to cut my butter into small, pea-sized cubes before adding it to the flour mixture. Now, using your fingertips, a pastry blender, or two knives, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible. Don’t overwork it; we’re not aiming for a paste here.

Now for the wet ingredients that will bring our dough together. In a separate medium bowl, mash your two ripe bananas until they’re smooth. The riper the bananas, the sweeter and more flavorful your scones will be, so don’t be afraid of those brown spots! To the mashed bananas, add ½ cup of vanilla Greek yogurt and 1 egg. Whisk these together until well combined. The Greek yogurt adds a lovely tang and extra moisture, contributing to a tender crumb. Now, you’ll gradually add the milk. Start with 2 tablespoons of milk and mix it into the banana-yogurt-egg mixture. You’re looking for a consistency that’s pourable but not watery. You might need up to 4 tablespoons depending on the thickness of your yogurt and the moisture content of your bananas.

Forming and Baking the Scones

It’s time to combine the wet and dry ingredients. Pour the wet banana mixture into the bowl with the dry ingredients. Using a spatula or a wooden spoon, gently mix until just combined. It’s very important not to overmix the scone dough. Overmixing develops the gluten in the flour, which can result in tough, dense scones. We want a shaggy dough that just comes together. If it seems too dry, add another tablespoon or two of milk. The dough will be sticky, and that’s perfectly fine.

Now, turn the dough out onto a lightly floured surface. Gently bring the dough together with your hands. Don’t knead it like bread! Pat it into a disc about ¾ to 1 inch thick. You can use a biscuit cutter or a knife to cut your scones. If using a biscuit cutter, press straight down without twisting – twisting can seal the edges and prevent the scones from rising evenly. You can also cut the disc into 8 wedges, like a pizza. Place the cut scones onto a baking sheet lined with parchment paper. For that extra touch of sheen and to help them brown nicely, whisk together 1 egg with 1 teaspoon of water in a small bowl. Brush the tops of each scone with this egg wash.

Bake in a preheated oven at 400°F (200°C) for 18-22 minutes, or until golden brown and a toothpick inserted into the center comes out clean. The baking time can vary slightly depending on your oven and the size of your scones.

Whipping Up the Cinnamon Cream Cheese Glaze

While your scones are baking and cooling, let’s make that irresistible glaze. In a small bowl, combine 3 tablespoons of softened cream cheese with ¼ cup of powdered sugar. Add another ½ teaspoon of ground cinnamon to this. Using a whisk or a fork, beat these ingredients together until smooth and creamy. If the glaze seems too thick, you can add a tiny splash (about ½ teaspoon at a time) of milk until you reach your desired drizzling consistency. You want it thick enough to coat the scones but thin enough to easily drizzle.

Once the scones have cooled slightly on a wire rack (they’re best served warm, but not piping hot!), generously drizzle the cinnamon cream cheese glaze over the tops. Let the glaze set for a few minutes before digging in. The combination of the moist, flavorful banana scone and the tangy, spiced glaze is pure bliss. Enjoy every delicious bite!

Conclusion:

These banana scones with cinnamon cream cheese glaze are truly a delightful treat that I’m so excited for you to try! The tender, moist crumb of the scones, infused with sweet, ripe banana flavor, pairs perfectly with the rich, spiced cream cheese glaze. It’s the perfect balance of sweet and a little bit warming, making them ideal for a special breakfast, a lovely afternoon tea, or even a decadent dessert. I love serving these warm, fresh from the oven, with a cup of coffee or a steaming mug of tea. For even more enjoyment, consider adding a sprinkle of toasted pecans or walnuts to the batter for added crunch, or a pinch of nutmeg to the glaze for an extra layer of spice. Don’t be afraid to experiment! I truly encourage you to bake a batch of these incredible banana scones – I guarantee they’ll become a new favorite in your kitchen.

Frequently Asked Questions:

Can I make these banana scones ahead of time?

Yes, you absolutely can! You can bake the scones and store them in an airtight container at room temperature for up to 2 days. The glaze is best applied closer to serving time, but you can also store it separately in the refrigerator and gently re-warm it before drizzling.

What kind of bananas are best for these scones?

For the best flavor and moisture, use very ripe bananas. They should be heavily speckled or even mostly brown. Overripe bananas are naturally sweeter and mash more easily, contributing wonderfully to the tender texture of the banana scones.

How can I prevent my scones from becoming tough?

The key to tender scones is to avoid overmixing the dough. Once the wet and dry ingredients are just combined, stop mixing. Overworking the gluten in the flour will result in tough scones. Also, be gentle when cutting out your scones; pressing down too hard can also toughen them.

Banana Scones with Cinnamon Cream Cheese Glaze

Deliciously moist banana scones topped with a sweet and tangy cinnamon cream cheese glaze. Perfect for breakfast or a special treat.

Prep Time
20 Minutes

Cook Time
18 Minutes

Total Time
38 Minutes

Servings
8

Ingredients

• 2½ cups all-purpose flour
• ½ teaspoon salt
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ¼ cup plus 1 tablespoon granulated sugar
• 1 teaspoon ground cinnamon
• Pinch of nutmeg
• 4 tablespoons cold unsalted butter, cut into small cubes
• 2 ripe bananas, mashed
• 2-4 tablespoons milk (any kind)
• ½ cup vanilla Greek yogurt
• 1 egg
• 1 teaspoon water
• 3 tablespoons cream cheese, softened
• ¼ cup powdered sugar

Instructions

1. Step 1
   Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Step 2
   In a large bowl, whisk together the flour, salt, baking powder, baking soda, granulated sugar, cinnamon, and nutmeg.
3. Step 3
   Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
4. Step 4
   In a separate bowl, whisk together the mashed bananas, milk, Greek yogurt, and egg.
5. Step 5
   Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
6. Step 6
   Turn the dough out onto a lightly floured surface and gently pat into a disc about ¾-inch thick. Cut into 8 wedges.
7. Step 7
   Place scones on the prepared baking sheet and bake for 15-18 minutes, or until golden brown.
8. Step 8
   While scones are baking, prepare the glaze. In a small bowl, beat together the softened cream cheese and powdered sugar until smooth. Stir in the water (1 teaspoon).
9. Step 9
   Let the scones cool slightly before drizzling with the glaze.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.