These banana scones with toasted pecans are perfectly moist and sweet for a breakfast treat! Drizzle them with a little bit of caramel icing, or top them with cream or jam. You’re going to love the moist banana-bread-like scone with the crunch of toasted pecans mixed in!
Why You’ll Love These Banana Scones with Pecans and Caramel
I love scones – they’re one of the easier things to bake. If you’re looking for a savory option, I have a delicious recipe for ham and cheddar scones for you to try, but keep reading if you have a sweet tooth!
These banana pecan scones are so perfectly moist and sweet, and I give a lot of credit to the bananas for that! I sometimes buy bananas and hide them from my kids so they can get a little over-ripe because that’s the perfect ripeness for this recipe. I then toss the pecans on a hot pan until they start to become fragrant so they bring a bit of a toasted flavor (and crunch!) to the scones.
And listen, technically the caramel icing is “optional,” but I think you should use it. You can either make it how I’ve written it today, use storebought caramel sauce, or try my salted caramel sauce recipe.
Ingredients for Banana Nut Scones and Caramel Icing
The ingredients for your scones are pretty simple household items, but you’ll need to think ahead when it comes to your bananas. Make sure they’re ripe!
Ingredients for Scones
- All-purpose flour
- Pecans – chopped and toasted
- Brown sugar
- Baking powder
- Baking soda
- Bananas – ripe
As for your caramel icing, all you’ll need is powdered sugar, milk, vanilla, and some caramel sauce.
How to Make Homemade Banana Scones with Pecans
Step 1: Preheat and Prep
Preheat your oven to 400 degrees F and lightly grease or line a baking sheet with parchment paper. Set it aside for the scones later.
Step 2: Mix Banana Scone Ingredients
In a large bowl, mix the flour, pecans, brown sugar, baking powder, baking soda, cinnamon, and salt. Cut in the butter with a pastry blender – or you can grate the butter and mix it in with a spoon.
Note: I like to grate my cold butter and then immediately place it in the freezer to keep it as cold as possible before mixing it into the dough!
In a small bowl, combine the mashed bananas and egg, then add that mixture to the dry ingredients and mix it all together.
Step 3: Form Scones
Dump the scone dough onto a lightly floured surface and knead it lightly 10 times, or until the dough comes together. Roll or pat the dough into an 8-inch circle, and then cut it into 8 equal wedges. Place the wedges on your prepped baking sheet.
Step 4: Bake
Bake the scones for 12-15 minutes or until they’re golden.
Step 5: Make Caramel Icing
Combine the caramel icing ingredients in a small bowl and drizzle it over the warm scones. Serve them immediately and enjoy!
American scones tend to have more sugar and butter than British scones which makes them a little more dense. English scones are drier in their consistency and they aren’t as sweet.
Scone and biscuits are different in both flavor and consistency. While they have mostly the same ingredients, scones are made with sugar and they’re much sweeter. Scones are also dense and rich while biscuits are light, flaky, and airy.
You can keep your cooled scones in an airtight container at room temperature for a couple of days, or in the fridge for about five days.
More Scone Recipes To Try
- Pumpkin Chocolate Chip Scones
- Lemon Blueberry Scones
- Gingerbread Scones with Cream Cheese Frosting
- Copycat Starbucks Pumpkin Scones
Banana Scones with Pecans and Caramel Icing
- 2 1/4 cups all-purpose flour
- 1/2 cup chopped and toasted pecans
- 3 tablespoons brown sugar packed
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/4 teaspoon salt
- 1/3 cup cold butter
- 2 ripe bananas mashed
- 1 large egg beaten
- Caramel Icing
- 1/2 cup powdered sugar
- 2 tablespoons caramel sauce
- 2 teaspoons milk
- 1/2 teaspoon vanilla
- Preheat oven to 400 degrees F. Lightly grease or line a baking sheet with parchment paper. Set aside.
- In a large bowl mix the flour, pecans, brown sugar, baking powder, baking soda, cinnamon and salt. Cut in the butter with a pastry blender or you can grate the butter and just mix it in with a spoon. In a small bowl combine the mashed bananas and egg. Add to the dry ingredients and mix together.
- Dump onto a floured surface and knead lightly 10 times or just until dough comes together. Roll or pat into an 8″ circle. Cut into 8 equal wedges and place on baking sheet.
- Bake for 12-15 minutes or until golden.
- Combine the caramel icing ingredients in a small bowl and drizzle over warm scones. Serve immediately.