These easy maple glazed banana scones are so delicious! They're crisp on the outside yet soft in the center, and the maple glaze complements that irresistible banana bread flavor perfectly.
Ever since I figured out how to make my own gluten free scones from scratch, I've had so much fun coming up with different variations. It's probably pretty obvious where the inspiration for this recipe came from, though: banana bread.
Because who doesn't love a warm slice of banana bread, am I right? And when you add a nice maple glaze on top... totally irresistible!
If you've made any of my other scones before, then you know the drill. And if not, I'm here to talk you through it. It's so much easier than you might think!
Why You'll Love These Scones
- Not only do these taste like banana bread in scone form, the maple glaze takes them up a notch and adds so much sweet, delicious flavor!
- This recipe is so quick and simple. What's not to love about that?
- These scones are perfect for breakfast! They're so good paired with a cup of coffee or served at a brunch.
Ingredient Notes and Substitutions
- Gluten free flour: My favorite gluten free flour blend is Bob's Red Mill 1 to 1. You can use any blend as long as it contains xanthan gum. Because this is a cup for cup flour, you should be able to substitute AP flour if you are not following a gluten free diet.
- Cinnamon: Technically this ingredient can be omitted, but it adds such delicious warm flavor.
- Butter: Make sure your butter is COLD. We're not bringing it to room temperature for this recipe!
- Brown sugar: I recommend using light brown sugar here, but dark brown will work too.
- Half & half: I know half & half isn't easily found in many countries outside of the US. If you can't find this ingredient, simply mix equal parts heavy cream and whole milk together.
- Banana: We'll need ½ cup of mashed banana, which equates to 1 large banana or 2 smaller bananas.
- Maple syrup: Make sure to use 100% pure maple syrup. We're NOT using pancake syrup!
- Heavy cream: While I like to use cream for a thick and rich glaze, you can substitute milk (or more half & half) here.
STEP ONE: In a large bowl, combine the flour, baking powder, cinnamon, and salt. Give it a quick whisk to blend together.
STEP TWO: Toss cubes of butter into the dry mix. Use a pastry blender to cut the butter in until it's fully incorporated. The mixture should be coarse, with pea-sized pieces of butter throughout.
STEP THREE: In a smaller bowl, combine the brown sugar, half and half, mashed banana, and vanilla extract.
STEP FOUR: Add the wet ingredients to the dry ingredients and stir until combined. The dough will be slightly sticky.
STEP FIVE: Transfer the dough onto a lined baking sheet. Use your hands to shape into a round, slightly flattened disc. Use a large knife to slice the dough into 8 even wedges. Separate them out just slightly, about ½ an inch.
STEP SIX: Bake on 400ºF for 18-20 minutes. Allow the scones to cool on the baking sheet completely before glazing.
To make the glaze: Stir together the powdered sugar, maple syrup, and heavy cream until smooth. Spread or drizzle onto cooled scones.
- As always, my #1 tip when it comes to baking (and especially gluten free baking) is to use a scale to weigh your flour. This is the best way to ensure accuracy, and accidentally adding in too much flour will result in a dry scone.
- My favorite way to cut in the butter is with a pastry blender, but you can use two butter knives or a fork. The key is to make sure your butter is cold and to cut it up into cubes before tossing with your dry ingredients. You want pea-sized pieces of butter interspersed throughout.
- Once you slice up the dough into wedges, separate them out just slightly. You want to create a tiny bit of space between them, but don't want to move them around a ton.
- Allow the scones to cool completely on the baking sheet before adding glaze.
Frequently Asked Questions
You should be able to make these scones dairy free by substituting the butter and half & half. Use non-dairy butter and non-dairy milk and cream. I have not tested this myself.
The scones are done once the edges start to crisp and slightly brown.
You can store the glazed scones in an airtight container in the refrigerator for up to 4 days. The scones are best enjoyed the day you make them.
Did you try my maple glazed banana scones? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog! And don't forget to subscribe to get new recipes directly in your inbox.
Easy Maple Glazed Banana Scones
- 2 cups (296g) gluten free flour blend
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon fine sea salt
- ½ cup (113g) unsalted butter cold and cut into cubes
- ½ cup (100g) light brown sugar packed
- ½ cup (120ml) half and half
- ½ cup mashed banana about 1 large banana
- ½ teaspoon vanilla extract
- ½ cup (60g) powdered sugar sifted
- 1 tablespoon pure maple syrup
- 1 tablespoon heavy cream
- Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk the flour, baking powder, cinnamon, and salt together. Using a pastry blender (or two knives), cut in the cubes of butter until the mixture comes together into pea-sized crumbs2 cups (296g) gluten free flour blend, 2 teaspoons baking powder, ½ teaspoon cinnamon, ¼ teaspoon fine sea salt, ½ cup (113g) unsalted butter
- In a smaller bowl, combine the brown sugar, half and half, mashed banana, and vanilla extract. Fold the mixture into the dry ingredients until combined.½ cup (100g) light brown sugar, ½ cup (120ml) half and half, ½ cup mashed banana, ½ teaspoon vanilla extract
- Transfer the dough onto the prepared baking sheet and use your hands to form into a round disc. Use a sharp knife to cut into 8 even-sized wedges and separate out just slightly, about ½ inch. Bake for 18-20 minutes or until the scones are slightly crisp on top. Allow the scones to cool completely before glazing.
- In a small bowl, stir together the powdered sugar, maple syrup, and heavy cream until smooth. Spread or drizzle onto cooled scones.½ cup (60g) powdered sugar, 1 tablespoon pure maple syrup, 1 tablespoon heavy cream
- If you do not have half and half, make your own by mixing equal parts heavy whipping cream and milk.
- The dough may be slightly crumbly and shaggy but should stick together when pressed with your hands.