This easy Mary Berry Banana Scones recipe is made with delicious ingredients like self-raising flour, ripe bananas, butter, and a hint of spice. The result is a wonderfully moist and tender scone, with a soft texture and the comforting, sweet flavor of banana in every bite. This recipe creates a delightful batch perfect for using up ripe bananas, making a fantastic and quick treat for breakfast, brunch, or an afternoon snack.

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Mary Berry Banana Scones Ingredients

225g self-raising flour, plus extra for dusting
1 tsp baking powder
1/2 tsp mixed spice or cinnamon (optional)
50g cold butter, cubed
25g caster sugar
1 large ripe banana, mashed (about 150g)
1-2 tbsp milk, only if needed

How To Make Mary Berry Banana Scones

Preheat the oven and prepare your baking sheet: Set your oven to 220°C (200°C Fan/Gas Mark 7). Lightly grease a baking sheet or line it with non-stick baking parchment.
Combine the dry ingredients: In a large bowl, mix together the self-raising flour, baking powder, and the mixed spice or cinnamon if you are using it.
Rub in the butter: Add the cold, cubed butter to the flour mixture. Using your fingertips, rub the butter in until the mixture looks like fine breadcrumbs. Stir in the caster sugar.
Add the banana: Add the mashed ripe banana to the bowl. Use a round-bladed knife to mix it into the dry ingredients. The moisture from the banana should start to bring everything together into a soft dough.
Form the dough: The dough should be soft and slightly sticky. If it feels too dry and isn’t coming together, add 1 tablespoon of milk at a time until it does. Be careful not to make it too wet.
Shape the scones: Tip the dough onto a lightly floured surface. Handle it gently, kneading it just once or twice to bring it together smoothly. Pat the dough out to a thickness of about 2cm (¾ inch).
Cut and bake: Use a 5-6cm fluted cutter to stamp out the scones. Press straight down without twisting. Place the scones on the prepared baking sheet, brush the tops with a little milk for a golden finish, and bake for 10-12 minutes until well-risen and golden brown.

Recipe Tips

Use Very Ripe Bananas: For the best flavor and sweetness, use bananas that are soft and covered in brown spots. Overripe bananas are easier to mash and provide more moisture and a stronger banana taste.
Don’t Overmix the Dough: This is the key to a tender scone. Mix the dough just until it comes together. A few lumps are fine. Overworking the dough will make the scones tough.
Go Easy on the Milk: The mashed banana provides a lot of moisture, so you might not need any milk at all. Only add a small amount if the dough is genuinely too dry to come together.
Add a Pinch of Spice: A little mixed spice or cinnamon works beautifully with the flavor of banana. It adds a lovely warmth to the scones but is optional if you prefer a pure banana flavor.

What To Serve With Banana Scones

These banana scones are wonderfully moist and flavorful enough to be eaten on their own, warm from the oven. They are also delicious split in half and spread with a simple layer of salted butter. For a more decadent treat, top them with a drizzle of honey, maple syrup, or some golden syrup. They pair perfectly with a cup of tea or coffee for a comforting snack.

How To Store Banana Scones Leftovers

Room Temperature: Due to the banana content, these scones are best eaten on the day they are made as they are very moist. You can store any leftovers in an airtight container at room temperature for up to 2 days.
Freeze: To freeze, allow the scones to cool completely. Wrap them individually in plastic wrap and then place them in a freezer-safe bag. They can be frozen for up to 2 months. Thaw at room temperature or reheat gently in the microwave or a warm oven.

Mary Berry Banana Scones Nutrition Facts

Serving Size: 1 scone (makes approx. 8)

Calories: 198 kcal
Total Fat: 6.2g
Saturated Fat: 3.6g
Cholesterol: 15mg
Sodium: 230mg
Total Carbohydrate: 31g
Dietary Fiber: 1.3g
Sugars: 9g
Protein: 3.8g

Frequently Asked Questions

Can I add other ingredients to these scones? Yes, this is a great base recipe. About 50g of chocolate chips or chopped walnuts would be a delicious addition. Stir them in along with the sugar.
My dough is very sticky, what should I do? Banana scone dough is naturally stickier than plain scone dough. Don’t be tempted to add too much extra flour, as this will make the scones dry. Use lightly floured hands and a floured work surface to handle the dough gently.
Can I use a different type of flour? This recipe is designed for self-raising flour. If you only have plain (all-purpose) flour, you would need to add about 3 teaspoons of baking powder to get the same rise.

Mary Berry Banana Scones

Course: Mary Berry

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

198

kcal

A fantastic Mary Berry recipe for moist and tender Banana Scones. A perfect way to use up overripe bananas, these scones are incredibly easy to make and are packed with sweet, natural flavor. They are wonderful for a quick breakfast, brunch, or afternoon treat.

Ingredients

225g self-raising flour
1 tsp baking powder
1/2 tsp mixed spice or cinnamon (optional)
50g cold butter, cubed
25g caster sugar
1 large ripe banana, mashed
1-2 tbsp milk (if needed)

Directions

Prep Oven: Preheat oven to 220°C (200°C Fan) and line a baking sheet.
Mix Dry Ingredients: Combine the flour, baking powder, and optional spice in a large bowl.
Add Butter and Sugar: Rub the cold butter into the flour until it resembles breadcrumbs. Stir in the sugar.
Add Banana: Mix in the mashed banana. The dough should come together, but add a splash of milk if it’s too dry.
Shape and Bake: On a floured surface, gently pat the dough to 2cm thick. Cut out scones with a 5-6cm cutter, pressing straight down. Place on the baking sheet, brush with milk, and bake for 10-12 minutes until risen and golden.