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Banana Scones with Pecans and Caramel Icing

Course: Bread, Breakfast/ Brunch
Cuisine: American
Keyword: banana nut, pecans, scones
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8
Author: Countryside Cravings
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!
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Ingredients

  • Scones
  • 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

Instructions

  • 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.

Notes

Storage: 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.