Sourdough Discard Banana Scones
Soft, buttery banana scones made with sourdough discard and finished with a maple glaze. Candied pecans are an excellent upgrade here, but toasted ones work too. Great for breakfast and freezer-friendly.
Servings: 12 scones
Ingredients
- 1½ cups All-Purpose Flour 180 grams
- ¾ cup whole Wheat Flour 85 grams
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon table salt
- ¼ cup granulated sugar 50 grams
- 8 tablespoons butter cold, cut in pats, 113 grams
- ¾ cup toasted pecans or candied nuts; chopped
- 1 banana very ripe; 113 grams
- 2 teaspoons vanilla extract
- ⅓ cup milk 75 grams
- ¾ cup sourdough discard 170 grams
For the Maple Glaze
- ¾ cup powdered sugar 85 grams
- 2 tablespoons pure maple syrup
- 1 to 2 teaspoons milk
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper or a silicone mat.
- Whisk the flours, baking powder, baking soda, salt, and sugar together in a large bowl.
- Add the cold butter and work it in using a pastry blender or your fingers until the mixture is crumbly with some larger chunks still visible. Mix in the chopped nuts.
- In a separate bowl, mash the banana, then mix in the vanilla, milk and sourdough discard until well combined.
- Add the wet ingredients to the flour mixture and stir until most of the dough comes together. It's normal to see some dry crumbs at this point. If the dough feels exceptionally dry or isn’t holding together, you can sprinkle in a tablespoon or two of milk to help it along. But keep in mind that the next step will help incorporate those dry bits without overworking the dough.
- Tip the dough onto a floured counter and gather it into a rough mound. Scrape up any loose bits or flour and pile them on top. Use a bench scraper or knife to cut the mound in half, then stack the two halves and press down gently. Repeat this cut-and-stack process three to four more times, or until the dough comes together and all the loose crumbs are folded in.
- Divide the dough in half and shape each half into a 6-inch round. Slice each round into 6 wedges.
- Place the scones on the prepared baking sheet, spacing them about ½ inch apart. To minimize spreading in the oven, you can pop the scones in the freezer for 15 to 20 minutes before baking.
- Bake for 14 to 16 minutes, or until golden brown. Let the scones cool on a wire rack for 15 minutes before adding the glaze.
Make the Maple Glaze:
- In a small bowl, whisk together powdered sugar and maple syrup.
- Add milk, a little at a time until the glaze is pourable but not runny.
- Drizzle over the cooled scones. Let the glaze set for 10 to 15 minutes before serving.
Notes
Use very ripe bananas. The riper the banana, the more flavor and moisture it adds to the dough. Black-spotted bananas are perfect.
Cold butter is key. Keep the butter cold until you’re ready to cut it in.
Don’t skip the cut-and-stack method. It might seem extra, but this step helps bring the dough together without overmixing, and gives the scones a flaky, layered texture.
Toasted pecans work great, but if you have candied pecans on hand, they add a little sweet crunch that takes these up a notch.
Add a splash of milk only if needed. The dough should be shaggy and a little dry at first. Resist the urge to add too much liquid…it’ll come together with the folding.
To freeze, let the scones cool completely, then freeze in an airtight container or zip-top bag. To reheat, pop one in a toaster oven or give it some quick zaps in the microwave.
Want a non-sourdough version? Check out my Chocolate Banana Scones. They’re similar in texture and method, but they’re loaded with cocoa and mini chocolate chips.
Nutrition
Serving: 1scone | Calories: 276kcal | Carbohydrates: 38g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 385mg | Potassium: 127mg | Fiber: 2g | Sugar: 15g | Vitamin A: 255IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 1mg
