Best Banana Walnut Scones

These Banana Walnut Scones are one of my favorites and really are the best! They are quick to make and a nice change from the usual banana bread or muffins.

When Lydia was a little girl, she loved banana anything. I bought so many bananas we could have fed a jungle!

We always seem to have a few overripe bananas at the end of every week so I would make banana mini-muffins with the extra bananas.

Being bored with making mini-muffins all the time, I started making scones.

They are crisp on the outside while soft and buttery banana yumminess on the inside. Perfect for cold winter mornings, and such a treat to have with a hot cup of tea.

This Banana Walnut Scone recipe is simple and easy. The most important thing you have to do is keep all of your ingredients cold and don’t overmix.

Best Banana Walnut Scones

Ingredients: 

• 2 Cups All-Purpose Flour
• 1 Tablespoon Baking Powder
• 1/2 Teaspoon Salt
• 1/4 Cup Granulated Sugar
• 5 Tablespoons Cold Butter, cut into 1/4-inch cubes
• 3/4 Cup Half-n-Half (or Heavy Cream)
• 1/2 Teaspoon Vanilla Extract
• 1 Whole Ripe Banana, cut into small pieces
• 1/2 Cup Chopped Walnuts (optional)
• An additional tablespoon of cream, and a tablespoon of sugar for sprinkling on top.

Instructions:

Preheat the oven to 425F degrees.

In a large bowl, whisk together flour, baking powder, salt and sugar.

Quickly, while still cold, cut in the butter, using a pastry blender, or a fork, until the mixture resembles a coarse meal.

Add the half-n-half (or heavy cream) and vanilla, and mix with a fork until the dough just starts to form (about 30 seconds).

Gently fold in bananas and walnuts.

Transfer dough and all dry flour bits to a very lightly floured countertop and knead the dough just until it comes together into a slightly sticky ball.

Pat the dough into a  9″ circle, about 3/4″ thick. Cut the circle into 8 wedges.

If making mini-scones, cut each wedge once more.

Place scones on an ungreased baking sheet or baking stone. Brush the tops with a little cream and sprinkle with sugar. 

Bake scones until tops are light brown, 12-15  minutes. 

Cool on a wire rack for 10 minutes.  Serve warm or at room temperature. 

FIND MORE DELICIOUS BAKED DESSERTS HERE:

• Vegan Pumpkin Muffins
• Grandma’s Best Banana Cake
• Vegan and Gluten-Free Cinnamon Amish Bread
• Best Vegan Blueberry Muffins Ever!

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If you try this recipe and love it, I would love if you could come back, comment on it, and give it 5 stars!