Monday, September 10, 2012

Banana Bread Scones with Brown Sugar Glaze

     I was having scone withdrawals today, it's been a while since I made them in my dutch oven and this cool morning seemed like the perfect opportunity to test a new recipe.  These Banana Bread Scones are so good you don't even need to serve them with butter or jam.  This makes a wet batter, perfect for spooning into your oven.  I can never wait until they have cooled completely so I drizzled the glaze over them a couple of times while they were still warm.  I always bake scones in my 10 inch dutch oven, they rise higher when they're nestled in together and, as always, placed 10 coals around the base of the oven and completely covered the lid with briquettes.  Twenty five minutes later, or when the steam was pouring out of the oven, they were done.  If you're a fan of banana bread you're going to love these beauties, they really are in a league of their own.

Banana Bread Scones
2 large, ripe bananas, mashed (about 1 cup)
1/2 cup plain yogurt
4 Tblsp milk
1 tsp vanilla extract
2 1/2 cups flour
4 Tblsp sugar
2 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
4 Tblsp cold butter, cut into small pieces
1/2 cup chopped walnuts (optional)
For the Glaze
1 Tblsp butter, melted
2 Tblsp milk
1/4 cup packed brown sugar
1/4 tsp vanilla extract
1/4-1/2 cup confectioner's sugar

     Lightly oil or spray dutch oven.
     Mash the bananas; stir in milk, yogurt and vanilla extract.
     In a large bowl whisk flour, sugar, baking powder, salt and cinnamon together.
     Cut butter into flour mixture using a fork, pastry cutter or your fingertips.
     Add the banana mixture to the flour; stir just until combined.
     Fold in walnuts, if desired.
     Drop batter by large spoonfuls into prepared dutch oven.
     Bake at 425 degrees for 20-25 minutes or until scones are golden brown.
     Remove from dutch oven and allow to cool.
     To make the glaze, melt the butter with the milk over low heat or in the microwave.
     Add the brown sugar and vanilla; stir until the sugar has melted.
     Whisk in the confectioner's sugar, starting with 1/4 cup and adding more as needed to make a thick glaze; drizzle over scones.
     Makes 7-8 scones.

Spoon wet batter into well oiled dutch oven

Bake at 425 degrees for 20-25 minutes

Drizzle with brown sugar glaze and dive in


  1. My wife dose not cook much, and never in the Dutch ovens. I will have to push her into baking these. She loves banana bread. Maybe I can get her to try the D.O.s this way.

  2. These sound fabulous...and it just so happens I have a ton of bananas that are looking for a new home

  3. Best thing is that they didn't dry out after a day or two, still moist and delicious, hope you can give them a try, think you'll like them. Liddy

  4. Woke up this morning to a chilly early fall Saturday and had the hankering for some scones. Whipped up a batch of these and holy cow, they are even better than described. They're heavy, moist, and filling. I put some extra cinnamon in the batter and my whole family ate them, even my picky 5 year old. Super yummy! Thanks for posting this two years ago for me to enjoy in 2014!!

    1. Hi Aaron, glad to hear you liked the scones and that they went over well with your family. Thanks for reminding me about this recipe, I do remember it as being one of my favorites, will have to try them again soon, Liddy