Recipe By Bibi
Published May 13th
Prep 20m Cook 25m Additional - Ready In 45m
Servings 10 scones Calories 469.6

The British may argue about whether or not these are authentic scones, but I’ll bet they won’t argue about this: They are delicious! Crunchy, slightly sweet scones made with buttermilk and bits of banana are drizzled with a fabulous praline glaze. They really need no embellishment, though feel free to add some whipped cream, if you must!

Recipe Ingredients

  • 2 ½ cups all-purpose flour
  • ½ cup white sugar
  • 2 teaspoons baking powder
  • ¾ teaspoon baking soda
  • 1 teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ cup unsalted butter, cut into small pieces
  • ½ cup buttermilk
  • 1 large egg
  • ½ teaspoon vanilla extract
  • 1 ½ cups finely chopped bananas
  • 1 tablespoon unsalted butter, melted
  • ½ cup unsalted butter
  • ½ cup brown sugar
  • ¼ cup buttermilk
  • ¼ teaspoon salt
  • ¾ cup chopped pecans

Cooking Directions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. 2 Combine flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl. Cut in butter pieces with a pastry knife or 2 knives until there are no large pieces and the mixture begins to look like coarse meal.
  3. 3 Combine buttermilk, egg, and vanilla in a separate bowl; stir until well blended. Add buttermilk mixture to dry mixture and stir to combine, about 30 seconds. Add chopped banana and stir until mixture is just beginning to come together. Turn out everything onto a floured work surface.
  4. 4 Using a very light touch and floured fingers, gently push the dough together and mold it into a ball. With a bench scraper or large spatula, move dough ball to the parchment-lined baking sheet.
  5. 5 Gently press dough into a large circle, about 12 inches across and 3/4 inch thick. Using the bench scraper or a sharp knife, cut the dough circle into 10 equal slices. Press downward with the bench scraper or knife, lifting and pressing down, as you work your way across the circle. Do not drag to cut, or the edges will seal and spoil the rise. Brush top of the dough with melted butter.
  6. 6 Bake in the preheated oven until scones are lightly browned, 20 to 25 minutes.
  7. 7 While the scones are baking, melt butter for glaze in a small saucepan over medium heat. Add brown sugar and stir to combine. Stir in buttermilk and salt and bring to a boil. Boil for 1 minute, then stir in chopped pecans. Boil, stirring frequently for 1 more minute. Remove from the stove and allow to cool slightly.
  8. 8 Drizzle glaze over warm scones and serve immediately.

Nutrition Facts

  • Calories 469.6
  • Carbohydrate 54.8 g
  • Cholesterol 71.2 mg
  • Fat 26.5 g
  • Fiber 2.6 g
  • Protein 5.8 g
  • Saturated Fat 13.2 g
  • Sodium 515.6 mg
  • Sugar 26.2 g

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Chef's Notes

For smaller scones, dough may be divided into two equal balls and shaped into rounds, about 3/4 inch thick. Slice each round into 6 equal slices. Check for doneness at 18 minutes.


  1. The dough was far too wet to turn out after adding the wet ingredients and the banana. Perhaps it was because I use frozen bananas. I had to add about 1/2 C of additional flour before the dough would hold together. I used self--rising flour, so I did not use additional baking powder, but I - Read more ...