Soft 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!
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 to the glaze! If you want to skip the coffee part, you could use water. But why would you skip it?
The whole point is the soft and fluffy 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 for breakfast. And yes, even without the glaze, they are delightful!
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 realized 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.
How thick should a sugar glaze be?
The glaze should be on thicker side, but still spreadable. 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!).
Can I make these scones vegan?
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!
Some other breakfast recipes to try:
Originally posted March 13, 2019 and updated on February 18, 2021.
Banana Scones with Maple Espresso Glaze
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 plus more if needed
- 2 Tablespoons espresso coffee liquid
- Preheat oven to 400 degrees. Line two baking sheets with parchment paper (or a Silpat mat), and set aside.
- 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.
- In another mixing bowl, whisk together buttermilk, egg, and vanilla. Add in the mashed bananas.
- 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.
- 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.
- 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.