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Easy Whole Wheat Banana Scones

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. These Healthy Banana Scones are ideal for breakfast, a midday snack, or an after-dinner treat!

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 12 Whole Wheat Banana Scones
Calories: 326 kcal
Course: Dessert
Cuisine: American

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:
    Cup of Yum
  1. 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.
  2. 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.
  3. 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!)
  4. 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:
  1. 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

  • How to Store & Reheat
  • How to Store & Reheat
  • To store: Baked Whole Wheat Banana scones can be stored in an airtight container at room temperature for 2 days or in the refrigerator for up to one week.
  • To store: Baked Whole Wheat Banana scones can be stored in an airtight container at room temperature for 2 days or in the refrigerator for up to one week.
  • To reheat: In the microwave until heated through, about 10 to 15 seconds, or in a 350 F preheated oven for 12 to 15 minutes or until heated.
  • To reheat: In the microwave until heated through, about 10 to 15 seconds, or in a 350 F preheated oven for 12 to 15 minutes or until heated.
  • Make Ahead
  • Make Ahead
  • Whole Wheat Banana Scones can be made a day ahead—store in an airtight container at room temperature for up to 3 days. Reheat in a warm oven for 5-8 minutes. Unbaked Whole Wheat Banana Scones can be made a day ahead and kept in the fridge overnight. Bake directly from frozen, as directed in the recipe, but add 1 to 2 extra minutes to the baking time.
  • Whole Wheat Banana Scones can be made a day ahead—store in an airtight container at room temperature for up to 3 days. Reheat in a warm oven for 5-8 minutes. Unbaked Whole Wheat Banana Scones can be made a day ahead and kept in the fridge overnight. Bake directly from frozen, as directed in the recipe, but add 1 to 2 extra minutes to the baking time.
  • How to Freeze
  • How to Freeze
  • Whole Wheat Banana Scones can be frozen for up to 3 months. To freeze Scones before baking, make the scones according to the recipe; place the raw scones on a baking sheet, let them freeze until solid, then place them in a freezer-safe bag and press out as much air as possible. Bake directly from frozen, as directed in the recipe, but add 1 to 2 extra minutes to the baking time.
  • Whole Wheat Banana Scones can be frozen for up to 3 months. To freeze Scones before baking, make the scones according to the recipe; place the raw scones on a baking sheet, let them freeze until solid, then place them in a freezer-safe bag and press out as much air as possible. Bake directly from frozen, as directed in the recipe, but add 1 to 2 extra minutes to the baking time.
  • To freeze Whole Wheat Banana Scones after baking, let them cool completely and store them in a freezer-safe airtight container or bag for up to 3 months. Before serving, remove the scones from the container and let them come to room temperature; warm them up in the microwave if desired. For the best result, I highly recommend that you freeze them before baking.
  • To freeze Whole Wheat Banana Scones after baking, let them cool completely and store them in a freezer-safe airtight container or bag for up to 3 months. Before serving, remove the scones from the container and let them come to room temperature; warm them up in the microwave if desired. For the best result, I highly recommend that you freeze them before baking.