Cream Cheese Frosted Banana Nut Scones

Fresh from the oven Banana Nut Scones are made even more tempting with Cream Cheese Frosting. The sweet banana flavor, crunchy nuts and smooth icing are to die for!

Homemade scones are easier to make than you might believe! Check out these Easy Lemon Poppy Seed Scones and Blueberry Lemon Scones Recipe too!

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The Best Scone Recipe

Does that sound like an exaggeration? It won’t when you taste these scones for yourself!

We’ve turned out delicious banana nut muffins into a scone recipe!

• These Banana Nut Scones take just 10 minutes of prep time to be ready to bake and eat.
• Made with buttermilk, these scones won’t dry out, even the next day.
• Cover them with easy cream cheese frosting and a handful of chopped nuts for a bakery quality finish!

Bananas and frosting go very well together. Our banana cake is a perfect example!

Ingredient Notes

• Buttermilk. You can use store bought buttermilk or mix up a batch of my foolproof Buttermilk Substitute.
• Bananas. The amount of bananas you need depends on their size. I typically mash up 2 large bananas for this scone recipe.
• Cream cheese. Use full fat unflavored cream cheese in the frosting recipe for best results. Let it soften on the counter for a few minutes so it’s easier to blend.
• Walnuts. These scones would taste delicious with chopped pecans too! Use our guide on how to toast walnuts.

Easy Instructions

Make the dough for the scones:

Combine dry ingredients in a large mixing bowl. Beat in the butter until coarse crumbs form.

Now add the mashed banana, eggs and buttermilk to form a dough. Fold in chopped nuts.

Shape and cut:

Pat the dough into a large circle. Slice the dough into 8 to 10 large rectangles. They should still be slightly connected to each other.

Bake:

Bake the scones for 25 minutes. Then, separate the scones completely and continue baking for another 10 minutes.

Cream cheese frosting:

While the scones are cooling, beat together the ingredients for the frosting. Spread over cooled scones, sprinkle with more chopped walnuts and enjoy!

Tips & Tricks

• Storing: Keep leftovers scones covered in the refrigerator for up to 3 days. These are delicious served cold or room temperature!
• Frosting: If you prefer a more glaze-like frosting, drizzle in a little more heavy cream or milk until the desired consistency is reached.
• Use a pizza cutter. Slicing the scones with a pizza cutter is the easiest way to get clean, even cuts. If you don’t have a pizza cutter, a sharp knife works well too.

Recipe FAQs

More Breakfast Recipes

• Coconut Banana Bread. Sweet bread with coconut and macadamia nuts!
• Chocolate Banana muffins. Super moist and delicious, perfect for freezing too!
• Blueberry Muffins
• French Vanilla Coffee Creamer
• Buttermilk Pancakes

Continue to Content

Yield: 10 scones

Cream Cheese Frosted Banana Nut Scones

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

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Ingredients

For the scones:

• 1 ½ cup all-purpose flour
• ½ cup granulated sugar
• ¼ tsp kosher salt
• 2 tsp baking powder
• 6 Tbsp unsalted butter, softened
• 1 large egg
• 2 large bananas (about 1 cup mashed)
• ¼ cup buttermilk
• ½ cup chopped walnuts

For the frosting:

• 4 oz cream cheese, softened
• 1 ½ cup powdered sugar
• 5 Tbsp heavy cream
• ½ cup chopped walnuts

Instructions

1. In a large mixing bowl, combine flour, sugar, salt and baking powder. Add in butter using the beater blade of an electric mixer until it resembles coarse crumbs.
2. Add egg, bananas, and buttermilk. Combine completely. Fold in chopped walnuts.
3. On a large baking sheet with parchment paper or silpat, drop dough. Using floured hands (or sprinkling a little extra flour on the top of the dough) pat into a large 10inch circle.
4. Using a large knife or pizza cutter, slice dough into 8-10 large triangles. Separate slightly.
5. Bake in a 350 degree oven for 25 minutes. Remove from oven and make sure scones are completely separated. Bake an additional 10-15 minutes. Remove and cool completely.
6. For the frosting, beat cream cheese with powdered sugar and heavy cream. Beat for 3-5 minutes until desired consistency. Spread over scones and immediately sprinkle with chopped walnuts. Serve and enjoy.
7. Store in airtight container for up to three days in refrigerator.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 410Total Fat: 22gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 57mgSodium: 214mgCarbohydrates: 50gFiber: 2gSugar: 31gProtein: 6g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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No more dry, bland scones! These homemade Cream Cheese Frosted Scones are moist, sweet and packed with bananas and walnuts.