Banana + Pecan Scones

May 17, 2017

On Saturday, my husband and I moved boxes among boxes into our new home.

Read my tips on house-hunting here — and know that they really do work!

It was both incredibly exiting but also absolutely exhausting! Thankfully the Lord built in a constant day of rest and I woke up Sunday morning feeling relaxed and at ease because the chaos of moving would be put on hold, if only for a moment, and I would be able to spend my day in the house of God.

I got up early and decided to make our first breakfast in our home a little extra special. I whipped up these delightfully delicious yet simple banana pecan scones. They pair perfectly with a fresh cup of coffee or tea. The warm banana and savory nut mixture was just what I needed to take on the day!

Banana + Pecan Scones



2 ripe bananas
1/2 cup sour cream
1/2 cup brown sugar
1 egg
1 tsp vanilla
2 & 1/2 cups all-purpose flour
1 cup walnuts
1/4 cup butter
2 & 1/2 tsp baking powder
2 tsp cinnamon
Pinch of salt


Preheat over to 400 degrees.

In a large bowl, combine the bananas, sour cream, brown sugar, egg, and vanilla. Mix until combined.

In a separate bowl, whisk together the flour, baking powder, cinnamon and salt.

Chop the butter into small bite-size pieces and use your fingers to “rub” it into the mixture.

Slowly add the wet ingredients into the dry ingredients. Stir just until combined.

Lastly, stir in the nuts. Use flour as needed to form the dough into a large round discs. Use a pizza cutter to divide the disc into six triangles.

Line a large baking sheet with parchment paper and spread the scones atop it. Bake for 20-22 minutes, or until firm to the touch and golden.

Allow to cool on the pan. Serve as is or add a little bit of extra sweetness by mixing one cup of powdered sugar and 1-2 tsp of milk to create a light glaze.

Banana + Pecan Scones Recipe on She's Intentional