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  • Lucia Borzillo

Honey Cinnamon Banana Bread Scones

I found tonight's recipe on A Kitchen Addiction. The aroma in the kitchen is intoxicating.

I am really looking forward to trying one with my morning coffee. The original recipe calls for a glaze. We are not really glaze people. Not big on sugary breakfast treats. So we omitted the glaze. I did add 1/2 cup of chopped walnuts.


For the Scones

1 1/4 Cup all-purpose flour

1 Cup white whole-wheat flour

1/3 Cup brown sugar

1 1/2 teaspoons cinnamon

1/2 teaspoon nutmeg

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 Cup unsalted butter, cold and cut into pieces

3/4 Cup mashed, ripe banana (about 2 bananas)

1/2 Cup chopped Walnuts

1/4 Cup honey

1 egg, lightly beaten

For the Cinnamon Sugar Topping

1 Tablespoon water

2 Tablespoons sugar

1/4 teaspoon cinnamon


Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat.

In a large bowl, whisk together flours, brown sugar, cinnamon, nutmeg, baking powder, baking soda, and salt.

Cut in butter until mixture resembles coarse crumbs. Stir in mashed banana, honey, and egg until just combined.

Turn dough out onto well-floured surface.

Dough will be soft and somewhat sticky.

Knead 5-6 times until dough comes together.

Shape into an 8 inch circle.

Brush top of dough with water.

Stir together sugar and cinnamon for topping and sprinkle over the top.

Cut into 8 pieces and place on prepared baking sheet.

Bake for 15-18 minutes or until light golden brown.

Transfer to a wire rack to cool.

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