I’ve been a little obsessed over scones lately. Ever since the birth of the glazed apple spice scones and how ridiculously easy they are to make, I want to recreate them with any kind of fruit I have on hand!
This week’s fruit basket led to these banana oat scones. The essence of bananas really comes through and is sure to please the banana-lover in your life. The addition of the oats makes the scones a hearty breakfast treat or mid-day snack.
Just like the glazed apple spice scones these have a slight crisp on the outside and a tender, soft, and moist crumb on the inside. Best right out of the oven, these scones don’t need to completely cool before enjoying because there’s no glaze needed, so you can begin enjoying them as soon as they’re cool enough to bite into! #instantgratification
As mentioned before, the key to fluffy scones is cold butter and working quickly so that the dough remains cold enough to prevent the butter from melting during the preparation process.
Make the dough by pulsing together in a food processor the flour, brown sugar, turbinado sugar (aka Sugar in the Raw), baking powder, and cinnamon.
Add the chilled butter and pulse until pea-sized pieces are formed.
Transfer the mix into a large mixing bowl and stir in the cream, one mashed, ripe banana and the oats.
For perfect wedges, turn the dough over into an 8” square cake pan to create the perfect square. Then, turn the dough back onto your floured counter top (or non-floured silicon mat) and cut your square into quarters. Then, cut each quarter in half, diagonally. Perfect wedges every time. Refer to the glazed apple spice scones post (link above) for a visual on how to do this :)
Transfer the wedges onto your parchment/silicon mat-lined cookie sheet and bake!
Allow the scones to cool on the cookie sheet for 10 minutes before transferring onto a cooling rack for another 5 minutes.
Enjoy!
Banana Oat Scones
Ingredients
- 2 cups (10 ounces) all-purpose flour
- 2 tablespoons packed light brown sugar
- 1 tablespoon turbinado sugar, aka Sugar in the Raw
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 6 tablespoons salted butter*, diced into cubes, and stored in the freezer until ready to use
- 1/2 cup uncooked rolled oats
- 1 ripe banana, mashed
- 1 cup heavy cream
Instructions
- Preheat the oven to 450 degrees Fahrenheit and adjust the oven rack to the middle tier. Line a baking sheet with parchment paper or silicon mat.
- In a food processor, pulse together the flour, sugars, baking powder, and cinnamon until uniform.
- Add the butter and pulse until pea-sized pieces form.
- Transfer the dough to a large mixing bowl and stir in the oats, banana, and cream. Mix with a rubber spatula until a sticky dough forms.
- Turn the dough over into an 8” square cake pan and pat down to reach all corners and create the perfect square. Then, turn the dough back onto a floured counter top (or non-floured silicon mat) and cut the square into quarters. Then, cut each quarter in half, diagonally.
- Transfer each wedge onto the prepared baking sheet, spaced 1-inch apart.
- Bake for 12-15 minutes, rotating the sheet half-way, or until golden brown**.
- Allow the scones to cool on the baking sheet for 10 minutes before transferring onto a cooling rack for another 5 minutes.
WHOA your prop banana is so yellow it looks fake… is it fake?!?!
haha…nope…just perfectly ripe!
Where is the recipe here? There is no ingredient list with quantities that I can see.
Hi Emily! Thank you for the comment. Are you using an iPad? It seems the recipes don’t show up on iPads, but does show up on all other devices. I will send you a PDF copy of the recipe shortly. Thank you for reading!
Do you think this would work if I did not use a food processor
Yes (it will require a little elbow grease), you can use a pastry cutter or two forks to get the butter into smaller bits. Just make sure to work quickly so that the butter doesn’t soften too much.
Use frozen butter and your box grater. Works great!
Is the recipe for the oatmeal banana scones correct ? It says 2 cups 10 ounces of flour. Is it 2 cups plus 10 ounces if the flour?
Thank you for the catch. The recipe should read 2 cups (10 ounces) of flour. I have corrected it in the recipe card.