Mary Berry Banana Scones Recipe

These banana scones are soft, lightly crumbly, and gently sweet, with the natural flavour of ripe bananas running through every bite. They are easy to make, forgiving for beginners, and ideal when you have overripe bananas waiting to be used. Expect a tender texture, a golden top, and a comforting aroma that feels right at home with a pot of tea. From start to finish, they are ready in about 30 minutes.

Ingredients

For the scone dough

• 225g self-raising flour
• 1 tsp baking powder
• 50g cold unsalted butter, diced
• 40g caster sugar
• 1 medium ripe banana, well mashed
• 1 large egg
• 2–3 tbsp buttermilk, plus extra for glazing

Optional additions

• 50g chocolate chips or chopped walnuts
• A pinch of ground cinnamon

How to Make Mary Berry Banana Scones Recipe

• Oven preparation: Preheat the oven to 220°C (200°C fan). Line a baking tray with baking parchment.
• Mixing the dough: Sift the flour and baking powder into a large bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the caster sugar. In a small bowl, mix the mashed banana, egg, and buttermilk. Add the wet ingredients to the dry mixture and gently bring together with a knife, then your hands, to form a soft dough. Add a little more buttermilk if needed.
• Shaping: Turn the dough out onto a lightly floured surface. Pat it out to about 2.5cm thick. Cut into rounds using a 5cm cutter, pressing straight down without twisting. Place on the prepared tray and brush the tops lightly with buttermilk.
• Baking: Bake for 12–15 minutes until well risen and lightly golden. Transfer to a wire rack to cool slightly.
• Cooling and serving: Allow to cool for a few minutes before serving warm or at room temperature.

Tips

How ripe should the banana be?

Use a banana with brown speckles on the skin. The riper it is, the sweeter and more aromatic your scones will be.

Why are my scones spreading?

This usually means the dough was too wet or handled too much. Keep mixing to a minimum and chill the tray briefly if your kitchen is warm.

Can I make them lighter?

Yes. Handle the dough gently and avoid kneading. A light touch helps the scones rise properly.

How do I get an even rise?

Press the cutter straight down and avoid twisting, which seals the edges and stops them rising evenly.

Serving Suggestions

• Serve warm with butter and honey
• Add clotted cream for a richer treat
• Pair with a strong cup of English breakfast tea

Storage

Room temperature

Keep in an airtight container for up to 2 days.

Refrigerator

Not recommended, as refrigeration dries out scones.

Freezing

Freeze unglazed, baked scones for up to 3 months. Defrost at room temperature and warm gently before serving.

Nutrition

• Calories: 220 kcal
• Carbohydrates: 34g
• Protein: 5g
• Fat: 7g
• Saturated Fat: 4g
• Sodium: 180mg

Nutritional values are approximate and will vary depending on ingredients used.

FAQs

Mary Berry Banana Scones Recipe

Recipe by Milli RoseCourse: BakingCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Soft, lightly sweet banana scones made with ripe bananas and buttermilk. A simple British bake perfect for afternoon tea.

Ingredients

• 225g self-raising flour

• 1 tsp baking powder

• 50g unsalted butter, cold

• 40g caster sugar

• 1 ripe banana, mashed

• 1 large egg

• 2–3 tbsp buttermilk

Directions

• Preheat oven to 220°C (200°C fan) and line a baking tray.
• Rub butter into flour and baking powder until crumbly.
• Stir in caster sugar.
• Mix banana, egg, and buttermilk, then add to dry ingredients.
• Bring together gently to form a soft dough.
• Roll out, cut into rounds, and place on tray.
• Brush tops with buttermilk and bake for 12–15 minutes until golden.

Notes

• Use very ripe bananas for best flavour.
• A light touch keeps the scones tender.
• Baked scones freeze well for up to 3 months.