This easy Banana Scones recipe by Mary Berry is a delightful treat that’s perfect for breakfast or tea time. Made with simple ingredients like ripe bananas, these scones are soft and fluffy, offering a warm, comforting bite. Serve them fresh with cream and jam for a delicious twist!
Ingredients Needed
- 4 cups (500 g) all-purpose flour
- 1 teaspoon baking soda
- ½ cup (100 g) sugar
- 2 tablespoons sugar (for topping)
- ½ cup (115 g) unsalted butter, cold
- 2 large eggs
- 1 cup (240 ml) bananas, mashed (about 2 medium bananas)
- 1 cup (240 ml) whole milk
- Salt (a pinch)
- 1 egg (for brushing at the time of baking)
How To Make Banana Scones
- Preheat oven: Preheat the oven to 425°F (220°C). Line 2 large cookie sheets with parchment paper or lightly butter them.
- Mix dry ingredients: In a large bowl, sift together the flour, baking soda, a pinch of salt, and ½ cup of sugar.
- Cut in butter: Cut the cold butter into small pieces and blend it into the flour mixture with your fingertips until it resembles a coarse meal.
- Combine wet ingredients: In a small bowl, mix 2 eggs and the milk until well combined. Add the milk mixture and mashed bananas to the flour mixture, gently stirring until the dough just forms.
- Shape the dough: On a lightly floured surface, form the dough into a ball and flatten it into a disk about 1 inch thick. Use a floured rolling pin to roll out the dough to 1 inch thick. Cut out rounds with a 3-inch cutter and transfer to the baking sheets. If the dough sticks, dip the cutter into flour before cutting. Gather scraps and repeat.
- Brush and sprinkle: In a small bowl, beat 1 egg and brush the tops of the rounds. Sprinkle the remaining 2 tablespoons of sugar over them.
- Bake: Bake the scones in the upper and lower thirds of the oven, switching them halfway through, for 20 minutes or until golden.
- Cool: Transfer the scones to a rack to cool.
Recipe Tips
- Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful your scones will be. Look for bananas with plenty of brown spots.
- Cold Butter: Make sure your butter is cold when mixing it in. This helps create a flaky texture in the scones.
- Don’t Overmix: Mix the dough just until it comes together. Overmixing can lead to tough scones, so be gentle!
- Flour Your Surfaces: Always flour your work surface and rolling pin to prevent the dough from sticking, making it easier to cut out the scones.
- Bake in Batches: If your oven has hot spots, bake the scones in two batches to ensure even baking. Switch the trays halfway through for the best results.
How To Store Leftovers?
- Refrigerate: First, let the leftover Banana Scones cool until they reach room temperature. Then, place them in an airtight container and store them in the fridge for up to 3 days.
- Freeze: To freeze, wrap the cooled scones tightly in plastic wrap and place them in a freezer-safe bag. They will keep for up to 2 months. To enjoy, thaw the scones at room temperature for about 1 hour before serving.
Nutrition Facts
Serving Size: 1 scone (out of 8 total)
- Calories: 134
- Total Fat: 4g
- Saturated Fat: 2g
- Cholesterol: 12mg
- Sodium: 93mg
- Potassium: 96mg
- Total Carbohydrate: 21g
- Dietary Fiber: 1g
- Sugars: 4g
- Protein: 3g
Try More Mary Berry Recipes:
- Mary Berry Blackberry And Apple Pie
- Mary Berry Carrot And Parsnip Soup
- Mary Berry Lentil Shepherd’s Pie
- Mary Berry Ham And Leek Pie
Mary Berry Banana Scones
Description
This easy Banana Scones recipe by Mary Berry is a delightful treat that’s perfect for breakfast or tea time. Made with simple ingredients like ripe bananas, these scones are soft and fluffy, offering a warm, comforting bite. Serve them fresh with cream and jam for a delicious twist!
Ingredients
Instructions
- Preheat oven: Preheat the oven to 425°F (220°C). Line 2 large cookie sheets with parchment paper or lightly butter them.
- Mix dry ingredients: In a large bowl, sift together the flour, baking soda, a pinch of salt, and ½ cup of sugar.
- Cut in butter: Cut the cold butter into small pieces and blend it into the flour mixture with your fingertips until it resembles a coarse meal.
- Combine wet ingredients: In a small bowl, mix 2 eggs and the milk until well combined. Add the milk mixture and mashed bananas to the flour mixture, gently stirring until the dough just forms.
- Shape the dough: On a lightly floured surface, form the dough into a ball and flatten it into a disk about 1 inch thick. Use a floured rolling pin to roll out the dough to 1 inch thick. Cut out rounds with a 3-inch cutter and transfer to the baking sheets. If the dough sticks, dip the cutter into flour before cutting. Gather scraps and repeat.
- Brush and sprinkle: In a small bowl, beat 1 egg and brush the tops of the rounds. Sprinkle the remaining 2 tablespoons of sugar over them.
- Bake: Bake the scones in the upper and lower thirds of the oven, switching them halfway through, for 20 minutes or until golden.
- Cool: Transfer the scones to a rack to cool.
Notes
- Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful your scones will be. Look for bananas with plenty of brown spots.
- Cold Butter: Make sure your butter is cold when mixing it in. This helps create a flaky texture in the scones.
- Don’t Overmix: Mix the dough just until it comes together. Overmixing can lead to tough scones, so be gentle!
- Flour Your Surfaces: Always flour your work surface and rolling pin to prevent the dough from sticking, making it easier to cut out the scones.
- Bake in Batches: If your oven has hot spots, bake the scones in two batches to ensure even baking. Switch the trays halfway through for the best results.
Mary Berry Banana Scones