I love these banana scones with maple glaze because they feel like something from a cute bakery case! The edges bake up crisp and golden, and the centers stay soft and tender.The cinnamon maple glaze on top adds sweetness and makes them feel extra special! They’re the kind of thing I like to bake for brunch or slow weekend mornings with a cup of coffee.If you love banana treats, be sure to check out my ultimate banana recipe collection, too! Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions Butter: Cold butter is key for tender, flaky scones.

I like to cube the butter and keep it in the refrigerator (or freezer for a few minutes), so it stays firm.I use unsalted butter so I can control the salt.If you use salted butter, just use a little less added salt.

Heavy Whipping Cream: Heavy cream makes the scones soft and rich.It also helps them brown on top.Half-and-half works if you don’t have cream, but milk won’t give the same texture.

Save a little extra cream for brushing the tops before baking.Bananas: Use ripe bananas with brown spots for the best flavor and sweetness.Fresh bananas work best, but frozen and thawed bananas are fine if you drain any extra liquid.

You’ll need about 1 cup of chopped banana.Flour: All-purpose flour gives the scones structure.Cake flour is too soft, and bread flour is too chewy.

For g

Read More