BANANA SCONES WITH HONEY PEANUT BUTTER GLAZE
PEANUT BUTTER BANANA SCONES. A nostalgic flavor pairing that has been elevated to scone form.
Some flavor combinations never lose their charm. Banana, peanut butter, and chocolate have long been a beloved trio, but here they take on a more elegant form. Sweet, ripe banana is folded into buttery, tender scones with miniature chocolate chips before each one is finished with a silky honey peanut butter glaze, delicate ribbons of dark chocolate, and a light sprinkle of flaky sea salt. The result is rich yet balanced, familiar yet refined, making these scones just as welcome at a leisurely weekend brunch as they are alongside an afternoon cup of coffee.
There is something deeply satisfying about elevating everyday ingredients into something worthy of a special occasion. A ripe banana lends natural sweetness and moisture to the dough, while warm cinnamon, pockets of melted chocolate, and layers of complementary glazes create a bakery-style scone that feels both comforting and sophisticated.
BANANA CHOCOLATE CHIP SCONES WITH HONEY PEANUT BUTTER GLAZE
Tender, buttery banana scones are studded with mini chocolate chips and finished with a silky honey peanut butter glaze for a nostalgic combination with a refined twist. Concentrating the banana before mixing the dough creates a richer flavor while keeping the crumb light, flaky, and bakery-worthy. These are so perfect for brunch, afternoon coffee, or an indulgent breakfast.
Ingredients
Instructions
- Preheat the oven to 400° and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, brown sugar, baking powder, salt, cinnamon, and nutmeg.
- Add the cold butter and, using a pastry cutter or your fingertips, work it into the dry ingredients until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining. These small pieces of butter are what create tender, flaky layers.
- In a separate bowl, whisk together the mashed banana, heavy cream, egg, honey, and vanilla extract until smooth.
- Pour the wet ingredients into the flour mixture and gently fold with a rubber spatula until only a few dry streaks remain. Add the mini chocolate chips and continue folding just until evenly incorporated. The dough should look slightly shaggy. Avoid overmixing, as a light hand ensures tender scones.
- Turn the dough onto a lightly floured surface and gently pat it into an 8-inch circle about 1 inch thick.
- Using a bench scraper or sharp knife, cut the dough into 8 equal wedges. Transfer the wedges to the prepared baking sheet, leaving a little space between each one.
- Refrigerate the shaped scones for 30 minutes. Chilling the dough allows the butter to firm up again, helping the scones bake with tall, flaky layers and beautifully crisp edges.
- Mix together the heavy cream and honey and brush it lightly over the exposed parts of your scones.
- Bake for 20–22 minutes, or until the tops are lightly golden and the edges are deeply browned.
- Allow the scones to cool on the baking sheet for about 10 minutes before glazing.
- In a medium bowl, whisk together the powdered sugar, peanut butter, honey, vanilla extract, and kosher salt until smooth. Whisk in the milk, 1 tablespoon at a time, until the glaze is thick but spoonable. It should slowly ribbon from the whisk while remaining thick enough to coat the tops of the scones.
- Using a spoon, generously coat each cooled scone with the glaze. Allow the first layer to set for 2–3 minutes, then spoon a second coat over the top for a thick, bakery-style finish.
- Combine the chocolate chips and coconut oil in a small microwave-safe bowl. Microwave in 15-second intervals, stirring between each, until smooth. Transfer the melted chocolate to a piping bag or a small zip-top bag with one corner snipped away, then drizzle thin ribbons of chocolate over the glazed scones.
- Allow the glaze and chocolate to set for about 10 minutes before serving.
Notes
- A very ripe banana with plenty of brown speckles will provide the sweetest flavor and the softest texture.
- Keep the butter cold from start to finish. Small pieces of cold butter create the tender, flaky layers that define a great scone.
- Mix the dough just until it comes together. A slightly shaggy dough produces lighter, more delicate scones.
- Chilling the shaped scones before baking helps them hold their shape and rise beautifully in the oven.
- Spooning the peanut butter glaze over the scones in two thin coats creates a smooth, bakery-style finish with excellent coverage.
- Adding a small amount of coconut oil to the chocolate creates a silky drizzle that sets with a beautiful sheen.
