These Banana Scones are made from ripe bananas and toffee pieces. Easy and delicious, they channel the famous Banoffee pie flavours!
It’s the weekend. Are there a couple of over-ripe bananas sitting on your counter right now? How about some banana scones?!
When it comes to dealing with over-ripe bananas, it’s great to have a few options beyond banana bread, I think. These banana scones have been a go-to for me for a while. They are both easy and delicious and are a great way to deal with those two over-ripe bananas that always seem to be hanging around!
This recipe makes a dozen lovely scones, but don’t worry. They keep well in an airtight container or you can always freeze some to enjoy later. I love these lightly warmed with a smear of butter. Great for enjoying any time of day.
Cook’s Notes for Banana Scones with Toffee Bits
As with all banana baking, the more over-ripe your bananas, the more flavour you’ll get in your baking, so don’t hesitate to leave those bananas to sit another day or two.
As for the toffee bits, here in Canada, we have Skor™ toffee bits easily available in the baking section. I believe other places may have Heath™ toffee bits. Failing all that, seek out some hard toffee and break it up with a rolling pin :)
Change it Up! Replace the toffee bits with mini chocolate chips. About 1/2 cup should do it!
Feel free to swap out 1 cup of the regular all purpose flour with whole wheat flour, if you like. This will result in a little less light textured scone, however.
See my Tips for Perfect Scones below for some great tips for making any type of scones.
Tips for Perfect Scones
Scones are difficult to make, but they can be a little tricky, because they tend to need more or less liquid to come together, depending on a number of factors. So you should always approach scones treating the liquid amount as “approximate”. You may need to use less. You may need to use more. Here’s how to tell.
With scones, you will usually mix together the dry ingredients in a large bowl, followed by cutting or rubbing in of cold butter. To that butter/flour mixture, you will add the liquid.
Measure out the liquid amount recommended by the recipe, but don’t dump it all in at once. Drizzle about half of the liquid into the bowl and then, using a wooden spoon, stir into the flour. Add a bit more and stir again. Note how much loose flour mixture is hiding on the bottom. Keep adding liquid in small amounts, stirring after each addition, until there is very little loose flour on the bottom of the bowl (that means the flour is mostly all moistened). You may need to add a bit more liquid than you originally measured to get to that point. That’s just fine.
Turn the mixture out onto a very lightly floured surface and using your hands, press together from the sides into a round. If it is moist enough, it will hold together. If it is too dry, it will be crumbly and not hold the shape. If it is too moist, it will be sticky. For moist dough, a sprinkling of additional flour will usually remedy that. If too dry, dump back into mixing bowl and drizzle with a bit more liquid, as needed to moisten further.
Perfect scone dough is moist enough to hold together, but not so moist that it is sticky.
Avoid over-working your scone dough, handling just enough to fold over/shape per the instructions in your recipe. And work quickly enough so that the cold butter bits don’t have a chance to warm.
Adapted from a King Arthur Flour recipe
Banana Scones with Toffee Bits
- 3 cups all purpose flour
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp fine salt
- 1/4 cup white sugar
- 1/2 cup cold butter cut in 8 pieces
- 3/4 cup toffee bits *see notes
- 2 small bananas very ripe (or one large)
- 2 tsp vanilla extract
- 1/2 cup milk or buttermilk, plus more as needed
- Turbinado sugar for topping
- Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
- In a large bowl whisk together the flour, baking powder, baking soda, salt, and sugar. Add the cubed, cold butter into the dry ingredients and using a pastry cutter or your fingertips, work the butter into the flour until the mixture is unevenly crumbly. Toss in the toffee bits and stir until evenly distributed.
- Mash the bananas with the vanilla in a small bowl. Stir in 1/2 cup of the buttermilk or milk.
- Add the banana mixture to the butter/flour mixture, stirring until the dough comes together into one mass, and adding more milk/buttermilk if needed to moisten all the flour.
- Turn the dough out onto a well-floured surface. Flour your hands and the surface of the dough. Knead the dough very gently about 10 times, just enough to bring it together, sprinkling on more flour as needed to keep the dough from sticking.
- Cut the dough in half and press each piece gently into a circle 6" to 8" in diameter. Cut each circle into 6 wedge-shaped pieces with a knife or bench scraper. Transfer the scones to the prepared baking sheet, leaving ½" or so between the wedges. Sprinkle the top of the scones with turbinado sugar (or white sugar).
- Bake the scones for 14 to 16 minutes, or until golden brown.
- Remove the scones from the oven and serve hot, warm, or at room temperature. When completely cool, store any leftovers well wrapped, at room temperature, for several days or freeze for longer storage.