Cinnamon-filled Banana Bread Scones


Though I may not be the biggest fan of breakfast, (I’m getting better,) I’ve never failed to express my love for brunch. I feel like loving brunch is a must while living in New York- as “brunching” on the weekends is something we New Yorkers can’t get enough of. Unlimited mimosas or bloody marys? Eggs Benedict? All before 1 PM? Yes please! Though I can’t always get behind eating the moment I wake up, I’m always into eating around noon.


I found myself pretty hungry a couple weekends ago- at noon- with nothing in mind to bake, but a bunch of ripe bananas dying to be used. I had the idea for banana scones, wondering if I could find a good recipe fast enough to be eating them within minutes. Luckily for me, I discovered what seemed to be a lovely recipe from Heather Christo Cooks. I made a few tweaks, and decided that a gooey cinnamon filling sounded kinda amazing, so added that as well.


I made my scones pretty huge, and actually ended up cutting them into smaller wedges later, so I could freeze them for perfect snack-sized portions. As you may have noticed- I’m really into freezing leftovers for times that I can’t give them away. It works great! (I’m planning on making these again for Easter brunch, and I doubt I’ll be having any leftovers that time.)

The bananas keep the texture of these scones super soft and tender, not at all like stereotypical “rock hard” scones. They were just as good right out of the oven as they were a few days later thawed from the freezer! Plus- Andy (who has tried everything I’ve ever made) claimed these scones were his all-time favorite…that’s saying something right?


PS- I’m all signed up and ready for my macaron baking class in Paris! I’ll be learning the art of macaron-age in just a short week! I’m so excited to learn a lot and share it all with you when I get back!!

Cinnamon-filled Banana Bread Scones

Yield: 6 -8 large scones
Cook Time: 12 minutes
Total Time: 12 minutes



  • 2 cups flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 8 tablespoons cold butter, cut into small pieces
  • 1/2 cup mashed banana
  • 3 T buttermilk
  • 1 egg, beaten


  • 3 tablespoons butter- melted
  • 2/3 cup brown sugar
  • 1 1/2 tablespoons ground cinnamon


  1. Preheat the oven to 400 degrees, and prepare a sheet pan with a silpat or parchment paper.
  2. In the bowl of a food processor, combine the dry ingredients. Add in the cold butter and pulse until crumbly. (Butter pieces should be pea-sized)
  3. In a glass measuring cup combine the buttermilk, banana and egg and mix them together well with a fork. Add the wet ingredients to the dry ingredients and pulse in short bursts until the dough comes together.
  4. Turn dough out onto a floured surface and gently form into two equal discs. Spread the cinnamon mixture onto one disk, and place the other on top.
  5. Carefully cut the dough into wedges and transfer to cookie sheet.
  6. Bake the scones at 400 degrees for 10-12 minutes. Enjoy warm.

For filling:

  1. Stir together the melted butter, brown sugar and cinnamon in a small bowl.


Recipe adapted from Heather Christo Cooks

Nutrition Information:
Yield: 6 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

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  1. Wow these look amazing, I’ve never thought to try banana scones and I used to make scones every week in an array of flavours! I’ve also never tried banana and cinnamon together so I definitely need to make these soon! :)

  2. Omg, I pinned this immediately. I think it must be a guy thing but my boyfriend LOVES banana bread or banana muffins so I have a feeling he’ll love this too. So excited to try it.

    Good choice on the macaron class!

  3. Yum! Me and my mom are actually in the process of making 100 scones this morning for an event this weekend! The cinnamon filling looks spectacular! I love brunching in NYC a few months ago we tried to go to Alices Tea Cup for brunch but got there at 1:30 and the wait was still 1 1/2- 2 hours :( How exciting you are taking a class in Paris! I was looking into classes for the summer time. May I aks where you are taking your class?

  4. Eat ice cream @ sunset @ the Eiffel Tower in time for the lighting,
    Look for waffles liege waffles & brioche Suisse, have a lazy, dinner in Montmatre, and
    hide me in your suitcase!

  5. I hate hard breakfast scones, so I will have to try these!

    SO EXCITED FOR YOU!!! That is awesome you are taking that class!!!

  6. Lucky you! I can’t wait to hear all about your class. In the meantime, thanks for the scones!

  7. Oh, Audra! I need the smell of these baking in my house soon! The thought of the warm banana and cinnamon has my mouth watering. Thanks!

  8. I’m really enjoying your blog. It’s become one of my top 3 favourites!

  9. You seriously can’t go wrong with a cinnamon filling – these look amazing!! I wish I’d had a few to enjoy earlier this morning :)

  10. I made these this morning, cut them a bit smaller so they made 12 small ones, and some of the tops slipped off during baking but easily were placed back after (just put in case others experience it). They were amazing!!!!! I added a little bit of cinnamon glaze on top. mmmmmm…….thanks for the recipe, it was so easy and amaaaaazing!

  11. I made these today and my husband, after sneaking eating one, said, “This is the best snacky thingy you have made yet!” I guess our husbands agree :)
    If the weather was better in Paris right now i would suggest a picnic on the Champs De Mars, but you will just have to save that for next time!

  12. First, let me say, I love your blog! So many fun and tasty recipes! These scones look incredible, but all I ended up with was a sticky mess (a tasty one, however!). My surface was floured, as were my hands. Followed the recipe as written. Any thoughts of what could have gone wrong? Should I add more flour to the dough next time? Thanks for any help!

    1. Hey Tracy! I’m so sorry you had a hard time with the dough- it sounds like it was too wet to me. Next time I’d gradually sprinkled in more flour until it’s more workable :)

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