Banana Bread Scones Recipe: Moist, Buttery Banana Scones

• 3 1/4 cups all-purpose flour
• 1/3 cup loosely packed brown sugar
• 2 1/2 teaspoons baking powder
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cups cold unsalted butter, cut into pieces
• 2/3 cup buttermilk
• 2 ripe bananas, mashed
• 1/2 cup mini chocolate chips (optional)

Brown Butter Glaze

• 1/4 cup brown butter
• 1/2–3/4 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1 1/2 tablespoons milk

• Preheat oven to 425°F (220°C).
• In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt and cinnamon. Add the cold butter and use your fingers, a fork or a pastry blender to work it into the dry ingredients until the mixture resembles coarse crumbs.
• Make a well in the center and add the buttermilk, vanilla and mashed bananas. Stir with a large spoon until a dough forms — it may be sticky. Fold in chocolate chips if using.
• Turn the dough onto a floured surface, divide it in half and pat each half into a 6-inch circle. Cut each circle into 6 or 8 wedges. Place the wedges on a baking sheet and bake for 10–12 minutes, until golden.
• When the scones are cool enough, top them with the brown butter glaze and serve.

Brown Butter Glaze

• In a bowl combine brown butter, vanilla and powdered sugar. Whisk until smooth, then add 1 tablespoon of milk and whisk again. Continue stirring for several minutes until the glaze comes together. If it’s too thick, add milk 1/2 tablespoon at a time; if too thin, add a bit more powdered sugar to reach the desired consistency.