The scone dough is tender and lightly spiced, but not overly sweet to allow for the glaze on top. If you prefer to leave off the glaze, I would recommend increasing the sugar in the dough portion of the recipe to compensate. I purposely increased this recipe for a large yield because scones freeze so well, it just wouldn’t make sense to make them without also making extra to freeze for later. Because once you have frozen banana scones, you have lovely breakfasts for weeks to come.
For the scones:
2½ cups (12.5 oz.) all-purpose flour
2½ cups (12.5 oz.) white whole wheat flour*
½ cup (3 oz.) sugar
1 tbsp. plus 1 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. salt
Dash of grated nutmeg
8 tbsp. (4 oz.) cold unsalted butter, cut into small pieces
1½ cups mashed ripe banana (about 3-4 large bananas)
1 cup low-fat greek yogurt or sour cream
Buttermilk, if needed, plus more for brushing
For the glaze:
8 tbsp. (4 oz.) butter
1½-2 cups confectioners’ sugar
3 tbsp. milk, plus more as needed