Strawberry Banana Scones

Remember those chocolate chip scones I blogged a while back? I won’t pretend I like these better, as chocolate will always win in my book. However, these are a lovely little breakfast treat that you don’t have to feel too guilty about enjoying. A scone by definition is not especially sweet, so the bananas themselves lend the majority of the sweetness to these, and fresh chopped strawberries deliver a nice fruity punch. I love to make big batches of scones and freeze them individually; wake up, throw a few on a cookie sheet, and voila! Warm, delicious breakfast bread. A little too easy…


  • 1 egg
  • 2/3 cup heavy cream
  • 2 ripe bananas
  • 2 cups all-purpose flour 
  • 2 tbsps sugar
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 5 tbsps cold butter, cut into small cubes
  • 3/4 cups fresh, chopped strawberries


Begin by preheating oven to 400 degrees Fahrenheit and lining a baking sheet with parchment paper (skip this step if making ahead). In a liquid measuring cup, combine the egg and heavy cream. Add the bananas and mash with a fork until well combined.  


Set aside. In a medium bowl, whisk together the flour, sugar, baking soda and salt. Using a pastry cutter or two forks, add butter cubes and work into dry ingredients until a pebbly dough forms. Add the wet ingredients to the dry and stir until just combined. 
Finally, fold your strawberries into the dough with a spatula, just a few gentle turns.  


At this point, you can use a dough scoop to form your scones and wrap in plastic wrap to freeze…  


Or you can pop them onto your prepared baking sheet. Bake 20-22 minutes, or until golden.  Enjoy with a cup of joe! 😊☀️☕️

 Recipe from What’s Cookin Chicago?


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