Sourdough Banana Walnut Scones (with a maple syrup drizzle)
My sourdough banana walnut scones are layered with fresh banana, pure maple syrup, sea salt, and chopped walnuts. It creates a balanced sweet and savory flavor with the perfect texture. Not to mention the finishing touch of a maple syrup drizzle and a sea salt sprinkle. You’ll love how simple this recipe is!
Oh buddy, these are good! My husband loves banana nut anything, so when a fresh batch comes out of the oven, they don’t last long. I love the sweet, maple banana taste paired with a slight crunchy texture from the walnuts.
We have these scones for lunch, breakfast, and snacks. Like all of my scones, they’re super simple and easy to make! You’ve got to give them a try.
Banana Bread & Banana Muffins Vs. Banana Scones
They may seem the same, but the process and end results are completely different. Here’s what scones have the bread and muffins do not:
- The iconic scone shape
- Flaky texture from the grated cold butter
- A shapable dough instead of a batter
Sourdough Banana Walnut Scone Ingredients
- all-purpose flour
- mashed bananas
- sea salt
- baking powder
- cold butter (salted, not margarine)
- chopped walnuts pieces
- pure maple syrup
- sourdough starter (fed or discard)
- pure vanilla extract
- a large egg
Optional Add-Ins/Ons
If you prefer, you can add these items into or on your banana walnut scones.
- chocolate chips
- ground cinnamon
- a maple glaze on top
How to Make Sourdough Banana Walnut Scones
Preheat the oven to 400°F and line a sheet pan with parchment paper.
Begin by combining flour, salt, and baking powder in a large mixing bowl with a spoon or bread whisk.
Add in butter by using a cheese grater (large side) to grate it into the flour mixture OR cut butter into the mixture with a fork until pea-sized pieces form.
Next add in chopped walnut pieces and stir to combine into the dry mixture.
Add sourdough starter, vanilla, mashed bananas, maple syrup, and egg to the bowl. Mix gently using a spoon or bread whisk then use your hands to completely incorporate the flour.
Turn out the dough onto a lightly floured surface, fold the dough in half once then in half again the other way. (If your dough is really wet, add in 1/4 cup extra flour and place it in the freezer for 5-10 minutes to make it easier to shape)
Shape dough into a 2-inch high, 6-inch diameter circle.
Slice dough into 8 pieces like a pie, placing them 2 inches apart on a parchment-lined sheet pan.
Bake scones for 18-20 minutes. Then remove from the oven and drizzle with additional maple syrup and sprinkle with sea salt.
Molly’s Best Scone Making Tips
- Avoid overworking/over mixing the dough to keep the butter cold.
- For best results freeze scones for a minimum of 10 minutes before baking.
- You can use either sourdough discard or fed starter for this recipe (both turn out great).
- When cutting in the butter you can use a cheese grater instead to make the process easier.
The Finishing Touch: Maple Syrup Drizzle & a Sea Salt Sprinkle
To finish these scones off once they come out of the oven, I love drizzling them with pure maple syrup and sprinkling on a little sea salt. The sweet and salty flavors pop with each bite. I highly recommend doing this!
Recipe FAQs
Can I use frozen bananas?
For sure, I do this when I don’t have fresh bananas sitting around. Just let the frozen bananas thaw at room temperature or overnight in the fridge. Then drain off the excess liquid before tossing them into the dough.
How do I store these scones?
Store these scones in an airtight container at room temperature for up to 3 days or 5 in the fridge.
Can I freeze scones?
Yes, you can! You can freeze these scones either baked or unbaked. Unbaked scones will last about 1 month in the freezer. Baked scones on the other hand will last up to 3 months.
More Sourdough Scone Recipes
- Sourdough Chocolate Chip Scones
- Sourdough Espresso Chocolate Chip Scones
- Sourdough Cherry Scones
- Sourdough Peach Scones
- Sourdough Lemon Poppy Seed Scones
- Sourdough Cheese Scones
- Sourdough Jalapeno Cheddar Scones
Recipe: Sourdough Banana Walnut Scones
Sourdough Banana Walnut Scones
Ingredients
- 2 1/2 cup all-purpose flour
- 3/4 cup mashed bananas
- 1/2 tsp salt
- 1 tsp baking powder
- 6 Tbsp or 1/3 cup cold butter (salted, not margarine)
- 2/3 cup chopped walnuts pieces
- 1/2 cup pure maple syrup
- 1/2 cup sourdough starter fed or discard
- 1/2 tsp pure vanilla extract
- 1 egg
- additional maple syrup + sea salt for topping
Instructions
- Preheat the oven to 400°F and line a sheet pan with parchment paper.
- Begin by combining flour, salt, and baking powder in a large mixing bowl with a spoon or bread whisk.
- Add in butter by using a cheese grater (large side) to grate it into the flour mixture OR cut butter into the mixture with a fork until pea-sized pieces form.
- Add chopped walnut pieces and stir to combine into the dry mixture.
- Add sourdough starter, vanilla, mashed bananas, maple syrup, and egg to the bowl. Mix gently using a spoon or bread whisk then use your hands to completely incorporate the flour.
- Turn out the dough onto a lightly floured surface, fold the dough in half once then in half again the other way. (If your dough is really wet, add in 1/4 cup extra flour and place it in the freezer for 5-10 minutes to make it easier to shape)
- Shape dough into a 2-inch high, 6-inch diameter circle.
- Slice dough into 8 pieces like a pie, placing them 2 inches apart on a parchment-lined sheet pan.
- Bake scones for 18-20 minutes. Then remove from the oven and drizzle with additional maple syrup and sprinkle with sea salt.
Can’t wait to try this but does this recipe uses milk? The ingredients have no milk but the directions said to add milk?!
So sorry about that, it was a typo. Enjoy this recipe, it’s one of our favorites!