Start your morning sweetly with this deliciously moist and flavorful Whole Wheat Banana scones recipe. The whole wheat flour provides a good source of fiber, and the bananas add a sweetness that is perfect for satisfying your sweet tooth.
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These Healthy Banana Scones are ideal for breakfast, a midday snack, or an after-dinner treat!
How to Make Whole Wheat Banana Scones
Note: The full instructions are provided in the recipe card below.
Set the cubed butter on a plate and freeze it for 15 minutes. Preheat the oven to 400 °F. Line a baking sheet with parchment paper. In a medium bowl, whisk the eggs, heavy cream, mashed banana, clear vanilla, and vanilla until combined.
Set aside. In the bowl of a food processor fitted with the blade attachment, pulse the white whole wheat flour, sugars, baking powder, salt, and spices until combined.
Add the cold butter to the food processor and pulse until pea-sized pieces remain. Transfer to a large bowl and make a well in the center.
Pour the wet ingredients into the well and mix with a fork, incorporating the dry ingredients a little until a shaggy dough forms (it's okay if the dough looks a little dry, don't overwork it, or the scones will be tough!)
Shape it into a circle and pat it until it is 12 inches in diameter and about 1 inch thick. Using a knife or bench scraper, cut into 8 or 12 wedges. Transfer the wedges to a parchment paper-lined baking sheet about an inch away.
Freeze or refrigerate unbaked scones for a minimum of 15 minutes. Meanwhile, preheat the oven to 400ºF. Remove the scones from the freezer, brush the tops with heavy cream, and sprinkle with turbinado or coarse sugar for texture if desired.
Bake for 20-25 minutes until golden brown. Remove the scones from the oven and allow them to cool for 15 minutes on the cookie sheet, then transfer them to a cooling rack to cool completely.
How to Make Honey Banana Glaze
In a small saucepan, place the honey and the water; simmer until the honey dissolves completely and thickens a bit, about 5 minutes. Remove from heat and stir in the banana extract.
When the banana scones are cool, brush the banana glaze on top of each scone and wait about 15 minutes for the glaze to set and serve. Enjoy!
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Recipe
Easy Whole Wheat Banana Scones
Equipment
Ingredients
- 375 g (3 cups) whole wheat flour, spooned, leveled & sifted
- ¼ cup light or brown sugar , packed and leveled off
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 12 tablespoons (1-½ sticks) unsalted butter, cut into pieces
- 1 large , very ripe banana, mashed
- 2 large eggs , room temperature
- ½ tablespoon pure vanilla extract
- ½ tablespoon clear vanilla or pure vanilla extract
- ¼ cup heavy cream, buttermilk, or whole milk, plus more for brushing
- 125 g (1 cup) toasted pecans or walnuts, chopped
For the Honey Banana Glaze:
- ¼ Honey
- ¼ water
- ½ teaspoon pure Banana Extract
Instructions
For the Whole Wheat Banana Scones:
- Set the cubed butter on a plate and place it in the freezer for 15 minutes. Preheat the oven to 400 °F. Line a baking sheet with parchment paper. In a medium bowl, whisk the egg, heavy cream, mushed banana, clear vanilla, and vanilla until combined. Set aside.
- In the bowl of a food processor fitted with the blade attachment, pulse the sifted flour, sugars, baking powder, salt, and spices until combined. Add the cold butter into the food processor and pulse only until pea-size pieces remain for about 20 seconds.
- Transfer to a large bowl and make a well in the center. Pour the wet ingredients into the well and mix with a fork, incorporating the dry ingredients a little at a time until a shaggy dough forms (it's okay if the dough looks a little dry, just don't overwork it, or the scones will be tough!)
- Tip the dough out onto the prepared baking sheet. Flour your hands and pat them into an 8-inch circle. Cut the dough into 8 equal triangles and freeze them for at least 15 minutes. Spread the banana scones out on the baking sheet and brush with a bit of heavy cream. Bake the Banana scones until a toothpick inserted into the centers comes out clean, 18- 20 minutes. Transfer to a rack to cool for about 1 hour.
For the Honey Banana Glaze:
- In a small saucepan, place the honey and the water; simmer until the honey dissolves completely and thickens a bit, about 5 minutes. Remove from heat and stir in the banana extract. When the banana scones are cool, brush the banana glaze on top of each scone and wait about 15 minutes for the glaze to set and serve. Enjoy!
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
