Get ready to transform your ordinary breakfast routine with these mind-blowing Banana Scones with Maple Espresso Glaze! Imagine biting into a perfectly flaky, golden-brown scone that combines the rich sweetness of ripe bananas with a decadent espresso-maple glaze that will make your taste buds dance. These aren't just any scones - they're a gourmet morning experience that will elevate your breakfast game from mundane to magnificent in just 45 minutes!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 scones
Ingredients
- 2 ripe bananas, mashed
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup cold butter, cubed
- 1/2 cup milk
- 1/2 cup powdered sugar (for glaze)
- 1 tablespoon maple syrup (for glaze)
- 1 teaspoon espresso powder (for glaze)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent the scones from sticking.
- In a large mixing bowl, combine the 2 cups of all-purpose flour, 1/4 cup of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Whisk these dry ingredients together until they are well combined.
- Add the 1/4 cup of cold butter, cubed, into the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs. Make sure to leave some small pea-sized pieces of butter for a flaky texture.
- In a separate bowl, mash the 2 ripe bananas until smooth. Then, stir in the 1/2 cup of milk until fully combined.
- Pour the banana and milk mixture into the flour mixture. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; the dough should be slightly sticky but manageable.
- Lightly flour a clean surface and turn the dough out onto it. Gently knead the dough a few times until it comes together. Pat the dough into a circle about 1-inch thick.
- Using a sharp knife or a pizza cutter, cut the dough into 8 equal wedges. Transfer the wedges onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake the scones in the preheated oven for 20-25 minutes, or until they are lightly golden on top and a toothpick inserted into the center comes out clean.
- While the scones are baking, prepare the maple espresso glaze. In a small bowl, whisk together the 1/2 cup of powdered sugar, 1 tablespoon of maple syrup, and 1 teaspoon of espresso powder. Add a little water if needed to reach your desired consistency, making sure it's pourable but not too runny.
- Once the scones are baked, remove them from the oven and allow them to cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Once the scones are completely cooled, drizzle the maple espresso glaze over the top of each scone using a spoon or a piping bag for more control.
- Serve the banana scones warm or at room temperature, and enjoy with a cup of coffee or tea!
Tips
- Use very ripe bananas for maximum flavor and natural sweetness
- Keep your butter COLD - this is crucial for achieving that perfect flaky texture
- Don't overmix the dough; mix just until ingredients are combined to prevent tough scones
- For extra moisture, you can add a splash of vanilla extract to the banana-milk mixture
- If the glaze is too thick, thin it with a tiny bit of milk; if too thin, add more powdered sugar
- For picture-perfect scones, use a sharp knife or bench scraper to cut clean, even wedges
- Let the scones cool slightly before glazing to prevent the glaze from melting completely
- These scones are best enjoyed fresh but can be stored in an airtight container for 2-3 days
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 4g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 25mg
