Sweetened with maple syrup and tasting just like a sweet loaf of banana bread, these scones are light, full of flavor, and topped with a maple cream cheese icing.
We’ve been surviving through some pretty rainy weather over here, which, for drought-ridden California, is kind of a big deal.
It’s been unseasonably cold, windy, and, as mentioned above, rainy (at least unseasonably for the past 6 years or so). Freeways flooded, mudslides and rock slides closed streets, and there were avalanche and tornado warnings. Some schools even closed due to the rain.
The only thing that could make the comforting sound of rain even better would be a full plate of these Naturally Sweetened Banana Bread Scones. Yes, I did say naturally sweetened. You can eat your scone and have it too.
So, you all pretty much know that sugar and I are no strangers. While I have no issue with indulging in desserts and other sugary items on the regular, I also have no issue whatsoever with eating something naturally sweetened (because then I can more dessert…).
Plus, these banana bread scones taste incredible! The ripe banana flavor adds sweetness, and the subtle addition of maple syrup not only brings out the banana flavor, but also adds a hint of sweetness as well.
Because I love cream cheese icing, which I definitely talked about in excess over in my Carrot Cake Banana Bread post, I couldn’t not add it onto these scones! Plus, it’s naturally sweetened as well!
Win win, y’all!
- 2½ cups all purpose flour
- 1 tsp ground cinnamon
- 2 tsp baking powder
- 8 Tbsp cold butter, cubed
- 4 Tbsp pure maple syrup
- 1 tsp vanilla extract
- 1 large banana, mashed
- ¼ cup milk
- ¼ cup light sour cream (or greek yogurt)
- 4 Tbsp butter, softened
- 4 oz cream cheese, softened
- 3 Tbsp pure maple syrup
- ½ cup roughly chopped walnuts (optional)
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- Mix flour, cinnamon, and baking powder together. Add in cold butter, and mix with a pastry cutter until the mixture resembles coarse crumbs.
- Add in the mashed banana, vanilla extract, maple syrup, milk, and sour cream (or Greek yogurt), and mix until combined.
- Turn the dough out onto a floured surface, and pat the dough into a circle, about 1" thick. Cut into 8 equal triangles.
- Press walnuts onto the tops of each scones.
- Bake for 16-17 minutes, or until lightly golden brown.
- While the scones are cooling, mix butter and cream cheese together until combined. Add in maple syrup and mix until combined. Put cream cheese icing into a pastry bag and drizzle over each scone.