Mary Berry Banana Scones Recipe

If you have a few ripe bananas sitting in your fruit bowl, these Mary Berry Banana Scones are a wonderful way to use them. They are soft, lightly sweet, and packed with natural banana flavor, creating a tender crumb that pairs perfectly with butter or jam. This easy recipe is ideal for beginner bakers and comes together with simple pantry ingredients. From start to finish, you can have a fresh batch ready in about 30 minutes.

Ingredients

For the Banana Scones

• 250g self-raising flour
• 1 teaspoon baking powder
• 50g cold unsalted butter, cubed
• 2 tablespoons caster sugar
• 2 ripe bananas, mashed
• 1 medium egg
• 2 tablespoons milk
• 1 teaspoon vanilla extract

For the Glaze

• Extra milk for brushing

For Serving

• Butter
• Jam
• Honey (optional)

How to Make Mary Berry Banana Scones Recipe

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line a baking tray with baking parchment and place a shelf in the center of the oven.
• Mix the dry ingredients: Add the self-raising flour and baking powder to a large bowl. Stir to combine evenly.
• Rub in the butter: Add the cold butter cubes and rub them into the flour using your fingertips until the mixture resembles fine breadcrumbs.
• Add the sugar: Stir the caster sugar through the breadcrumb mixture.
• Prepare the wet ingredients: In a separate bowl, mash the bananas until smooth. Beat in the egg, milk, and vanilla extract.
• Make the dough: Pour the banana mixture into the dry ingredients and gently mix until a soft dough forms. Avoid overworking the dough.
• Shape the scones: Transfer the dough to a lightly floured surface and gently pat it into a round about 2cm thick. Cut into 8 wedges or use a round cutter.
• Glaze and bake: Arrange the scones on the prepared tray and brush the tops with milk. Bake for 12 to 15 minutes until golden brown and risen.
• Cool and serve: Leave the scones on the tray for 5 minutes before transferring them to a wire rack. Serve warm or at room temperature.

Tips for the Best Banana Scones

How do I keep banana scones light and fluffy?

Handle the dough as little as possible. Overmixing develops gluten and can make the scones heavy.

Can I use overripe bananas?

Yes. Very ripe bananas provide the sweetest flavor and the softest texture.

Why are my scones dry?

Too much flour or overbaking can dry them out. Measure ingredients accurately and check them a few minutes before the end of baking.

Can I add extras to the dough?

Absolutely. Chocolate chips, chopped walnuts, pecans, or raisins work beautifully in this recipe.

Serving Suggestions

• Serve warm with salted butter.
• Spread with strawberry jam or raspberry jam.
• Drizzle with honey for extra sweetness.
• Enjoy with a cup of tea or coffee.
• Serve alongside fresh fruit for breakfast.

Storage

Room Temperature

Store in an airtight container for up to 2 days. They are best enjoyed fresh.

Refrigerator

Keep refrigerated in a sealed container for up to 5 days. Warm slightly before serving for the best texture.

Freezing

Freeze cooled scones in a freezer-safe container for up to 3 months. Thaw at room temperature and reheat gently before serving.

Nutrition

• Calories: 235 kcal
• Carbohydrates: 34g
• Protein: 5g
• Fat: 8g
• Saturated Fat: 4g
• Sodium: 220mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

Mary Berry Banana Scones Recipe

Recipe by Milli RoseCourse: BreakfastCuisine: BritishDifficulty: Easy

Servings

8

scones

Prep time

15

minutes

Cooking time

15

minutes

Total time

30

minutes

Calories

235

kcal

30

minutes

Soft and fluffy banana scones made with ripe bananas and simple pantry ingredients. Perfect for breakfast, afternoon tea, or a quick homemade treat.

Ingredients

• 250g self-raising flour

• 1 tsp baking powder

• 50g cold unsalted butter, cubed

• 2 tbsp caster sugar

• 2 ripe bananas, mashed

• 1 medium egg

• 2 tbsp milk

• 1 tsp vanilla extract

• Extra milk for glazing

• Butter or jam for serving

Directions

• Preheat the oven to 200°C (180°C fan) and line a baking tray with parchment paper.
• Mix the self-raising flour and baking powder in a large bowl.
• Rub the butter into the flour mixture until it resembles fine breadcrumbs.
• Stir in the caster sugar.
• Mix the mashed bananas, egg, milk and vanilla extract in a separate bowl.
• Pour the wet mixture into the dry ingredients and mix gently until a soft dough forms.
• Turn onto a lightly floured surface and pat into a circle about 2cm thick.
• Cut into 8 wedges or use a round cutter to shape the scones.
• Place on the prepared tray, brush with milk and bake for 12 to 15 minutes until golden.
• Cool on a wire rack for 10 minutes before serving.

Notes

• Use very ripe bananas for the best flavor.
• Do not overmix the dough or the scones may become dense.
• Serve warm with butter, honey, or jam.