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Banana Scones with Maple Espresso Glaze

Banana Scones with Maple Espresso Glaze

Moist and delicious Banana Scones with Maple Espresso Glaze are fuss-free and so easy to put together! Almost like your favorite banana bread but in a scone and topped with an addictive maple espresso glaze!


I dare you to have just one! No, I double dare you! Did I just double dare you? But seriously, people. It's Wednesday and you need to make these scones. I know you are like me and are staring at a bunch of ripe bananas. I make banana bread and banana muffins every week. The day I made theses scones I also baked a chocolate chip banana bread. Yes, we buy a lot of bananas! What does Wednesday and bananas have to do with one another? I have no clue. But, these scones!!

Is the scone the best part or is it the maple espresso glaze? I will leave it to you to decide. I used just brewed espresso coffee. Feel free to use decaf. You have to add the coffee! If you want to skip the coffee part, you could use water. But why? The whole point is the soft and moist scones topped with this sticky maple espresso glaze and you smiling as you take that first bite. Truly, these make you smile!! I did leave a couple unglazed for my Italian husband who is not too into these sort of glazes. And even without the glaze, they are delightful! 


Banana Scones with Maple Espresso Glaze

Some more scones for you to explore:

When I was putting together this post I thought I would explore the other scones I have shared here with all of you. I have been sharing scones here since 2010!

Here is the first scone I ever posted (2010): Butterscotch Drop Scones .There was a time my kids were into butterscotch. Or was it they were just into these scones? Who knows...but these scones always created quite a fervor. Maybe that's why I stopped baking them as I couldn't keep up with the demand?!?

Sour Cherry Scones with White Chocolate Chips:  Similar process to making these banana scones and they are also so good!!

In 2011 I used to read Orangette's blog and fell in love with her Scottish Scones. These scones were made regularly and I just realize it's been too long!!

Also in 2011 I used to make a lot of vegan recipes. These Clementine Cranberry Scones were loved by all (nobody noticed they were vegan).

We then progressed to Kumquat Poppy Seed Scones in 2012. These were also really great (if you like kumquats). My kids are not such kumquat fans so these weren't made regularly.

In 2013 I made Pumpkin Cranberry Scones and then that was it for my scone sharing here with all of you.


Banana Scones with Maple Espresso Glaze

Here is the glaze and how thick I made mine. My mom is quite critical of my glaze and she always tells me I need to make it thicker. So I did go a little thicker than I usually do (she says my glaze is too watery usually). But mom was satisfied with this glaze (thanks, Mom!).

I made the scones dairy-free. You could totally do an egg substitute and make these vegan. Feel free to use your favorite butter and buttermilk.  Are these for breakfast? Are they for dessert? You decide!





Yield: 12 scones

Banana Scones with Maple Espresso Glaze

Moist and delicious Banana Scones with Maple Espresso Glaze are totally fuss-free! Almost like your favorite banana bread but in a scone. Topped with an addictive maple espresso glaze, impossible to have just one!
prep time: 10 minscook time: 18 minstotal time: 28 mins

ingredients

  • For the scones
  • 2 1/2 cups all purpose flour
  • 1/2 cup dark brown sugar
  • 1 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 2/3 cup cold butter, cubed (I used Earth Balance Vegan Sticks)
  • 3 ripe bananas, peeled and mashed up (about 1 cup)
  • 1 egg
  • 1/2 cup buttermilk (I used coconut milk)
  • 2 tsp pure vanilla extract
  • For top of Scones
  • 1 Tablespoon sugar
  • 1 teaspoon cinnamon
  • Maple Espresso Glaze
  • 2 cups confectioner’s sugar
  • 3 Tbsp pure maple syrup + more if needed
  • 2 Tablespoons espresso coffee (liquid)

instructions

  1. Preheat oven to 400 degrees. Line two baking sheets with parchment paper (or a Silpat mat), and set aside.
  2. Sift all purpose flour, sugar, cinnamon, baking powder, and salt into medium bowl. Add chilled margarine (or butter); using fingertips (or a pastry cutter), until mixture has a coarse consistency.
  3. In another mixing bowl, whisk together buttermilk, egg, and vanilla. Add in the mashed bananas.
  4. Gradually add the wet ingredients into the dry ingredients tossing with a fork until dough comes together in moist clumps. If dough seems to be too dry add a little more buttermilk by the teaspoonful.
  5. Drop dough by 1/4 cupfuls (I used a regular sized ice-cream scooper) into large rimmed baking sheet, spacing apart. (Line them up 6 per sheet). Sprinkle with a bit of cinnamon sugar.
  6. Bake scones until golden brown and tester inserted into center comes out clean, about 15-18 minutes (baking time could vary depending on the size of your scones that you scooped out so check on them at about 15 minutes if you made them smaller. Mine were ready at 18 minutes).  Serve warm or at room temperature.
  7. Remove from oven and allow to cool a couple of minutes. While scones cool down little, prepare the glaze.
  8. Maple Espresso Glaze
  9. In a small bowl whisk together the confectioner’s sugar, maple syrup and espresso. If the glaze seems too thick, add little bit of water (or more espresso if you are daring). If it is too thin, adjust by adding a little more confectioner’s sugar a Tablespoon at a time.
  10. Drizzle glaze on scones and enjoy (scones are best when glazed and still a little warm from oven)!
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6 comments

  1. Seriously how perfect does this look? WOW!

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  2. That glaze sounds out of this world amazing! Yum!

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  3. I think I've found the perfect companion to go with my morning coffee! Love it!

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  4. What a wonderful breakfast snack with my morning coffee! Unlike your husband, I'd want all the glaze lol!

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  5. These look incredible!! Wish I could have a batch of these right now!!!

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  6. These are DIVINE! Love the flavor!

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