Can I use frozen bananas?

Yes, you can use frozen bananas. Just thaw them completely and drain any excess liquid before mashing.

Can I make these scones gluten-free?

I haven't tried it myself, but I think a gluten-free flour blend would work well. Let me know if you give it a shot!

Store them in an airtight container at room temperature for up to 2 days or in the freezer for up to 3 months.

I haven't tested a vegan version, but you could try using a plant-based butter and milk substitute. If you experiment, let me know how it goes!

Absolutely! Get creative and add your favorite mix-ins like chocolate chips, dried fruit, or even a swirl of cinnamon sugar.

Love Banana Bread? Try these easy Banana Scones with brown butter maple icing! Perfect for breakfast or brunch.

Units Scale

GLAZE

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Preheat oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat.
Make the scone dough: In a large bowl, whisk together mashed bananas, sour cream, brown sugar, egg, and vanilla extract until combined.
In a separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
Fold in the chopped nuts.
Shape and bake the scones: Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 18-22 minutes or until the edges are lightly golden brown and a toothpick inserted into the center comes out clean.
Make the glaze: While the scones are baking, melt the butter in a small saucepan over medium heat. Cook, swirling occasionally, until the butter turns a golden brown color and has a nutty aroma. Be careful not to burn it.
Remove the pan from the heat and let the butter cool slightly.
Whisk in the powdered sugar, maple syrup, and salt until smooth.
Glaze and serve: Drizzle the glaze over the warm scones and enjoy!