Right, I’ve said it before and I’ll say it again — scones are the answer to 87% of life’s small problems. Bad day? Scone. Forgotten someone’s birthday? Scone (plus a ribbon). Fancy breakfast but can’t face frying pans? Scone. And these banana ones — bless Mary Berry — are a bit of a twist on the classic, but they still feel cozy and proper and exactly what you want with a hot cup of something.
I first made these after finding a single, moody-looking banana on the counter that was well past the point of toast-topping. I didn’t have enough for banana bread, and frankly, I didn’t have the patience either. These came together quickly, filled the kitchen with warm cinnamon-y happiness, and disappeared from the cooling rack so fast I thought the dog had eaten one. (False alarm. Just teenagers.)
They’re soft, gently sweet, and have just enough crunch from the toasted walnuts. Honestly? They’re kind of perfect.
Why You’ll Love It
- Uses that one sad banana you’ve been ignoring all week
- No electric mixer required — just a bowl and your hands
- Walnuts = crunch, banana = squidge — the dream combo
- Good for breakfast, tea, or sneaky midnight snack
- They freeze beautifully if you’ve got self-control (I don’t)
- Warm cinnamon smells like you’ve got your life together even if you don’t
Ingredients
- ⅔ cup walnuts
- 113g (½ cup) unsalted butter
- 345g (2½ cups + 2 tbsp) all-purpose flour
- 2 tsp baking powder
- ½ tsp fine sea salt
- 65g (⅓ cup) brown sugar
- 1½ tsp cinnamon
- 1 small ripe banana
- 120g (½ cup) heavy cream
- 1 tsp vanilla extract
Optional: extra cream + sugar for brushing the tops before baking
How to Make It
Toast the nuts and brown the butter:
Preheat your oven to 350°F (175°C). Toast the walnuts on a tray for about 5 minutes — just until fragrant. While that’s going, melt the butter in a small pan until it goes golden and smells nutty. Take it off the heat and stick it in the fridge to firm back up.
Mix the dry stuff:
In a big mixing bowl, stir together the flour, baking powder, salt, brown sugar, and cinnamon. Nothing fancy here — just a good whisk or fork will do.
Rub in the butter:
Once the browned butter is chilled and solid again, chop it into chunks and add it to the dry ingredients. Rub it in with your fingers until you get a texture like coarse crumbs — like damp sand with little butter bits. Don’t overthink it.
Add the flavour:
Mash the banana (I just do this in a mug), and stir it into the bowl along with the vanilla, cream, and your toasted walnuts. Use a spatula at first, then switch to your hands to gently bring it together. If it’s crumbly, add a splash more cream. It should hold when squeezed but not feel sticky.
Shape and cut:
Lightly flour your surface. Pat the dough into a rectangle, fold it in half once or twice for a bit of layering, then press it into a circle about 1 inch thick. Cut into 8 wedges like a pizza. (You can also make 12 mini scones if you’re feeling dainty.)
Freeze briefly (trust me):
Pop the scones on a tray and stick them in the freezer for about an hour. This helps them hold shape and bake up fluffy.
Bake to golden perfection:
Preheat your oven to 375°F (190°C). Brush the tops of the scones with a bit of cream and sprinkle with sugar if you like a crackly top. Bake for 18–20 minutes, or until golden brown and slightly firm to the touch.
Optional: glaze or not:
If you’re planning to glaze them (a little powdered sugar + milk works), wait until they’re fully cooled. Otherwise, dive in while they’re still warm.
Common Mistakes and How to Dodge Them
My scones came out flat.
You might’ve skipped the chill time — or your butter got too soft. Cold dough = puffy scones.
They’re dry and sad.
Probably overbaked or overmixed. Mix gently, and keep an eye on the oven from 15 minutes in.
The banana flavour’s too subtle.
Use a riper banana next time, or add a second one and reduce the cream slightly.
They’re spreading everywhere.
Freezing helps lock in the shape. Also make sure your baking powder is fresh.
Storage and Reheating
Room Temp:
Store in an airtight tin for 1–2 days — best eaten fresh, though.
Freezer:
Wrap individually and freeze for up to 3 months. Perfect for emergency tea situations.
Reheat in oven:
Pop into a 350°F (175°C) oven for 5–10 minutes. Brings back the just-baked magic.
Microwave:
Wrap in a damp paper towel and microwave 20–30 seconds. Soft, but you’ll lose the crust.
Frequently Asked Questions
Can I skip the walnuts?
Of course — swap for pecans, chocolate chips, or leave them out entirely.
What cream should I use?
Heavy or double cream works best for richness. Light cream can make the dough a bit dry.
Can I use frozen banana?
Sure! Thaw and drain off any excess liquid before using.
Can I add a glaze?
Yep. Simple icing sugar and milk does the trick. Drizzle once they’ve cooled.
Nutrition Facts (Per Serving):
- Calories: 280
- Fat: 15g
- Saturated Fat: 7g
- Carbs: 32g
- Sugars: 8g
- Protein: 5g
- Sodium: 220mg
Try More Mary Berry Recipes:
Mary Berry Banana Scones
Description
Moist, warmly spiced banana scones with toasted walnuts and a hint of cinnamon — tender on the inside with a crisp golden top.
Ingredients
Instructions
- Toast walnuts at 350°F for 5 mins. Melt butter until browned; chill until firm.
- Mix flour, baking powder, salt, sugar, and cinnamon. Rub in cold butter.
- Stir in mashed banana, vanilla, cream, and walnuts. Form into a soft dough.
- Shape into a disc and cut into wedges. Freeze for 1 hour.
- Preheat oven to 375°F. Brush tops with cream and bake 18–20 mins.
- Cool before glazing, or enjoy warm with butter and jam.
Notes
- Ripe bananas are best — not too mushy though.
- Chilling the dough makes all the difference.
- Don’t overmix — light hands = fluffy scones.
- Glaze is optional but delightful with a touch of maple or lemon.