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Pecan-Banana Bread Scones

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  • Prep 20 min
  • Total 50 min
  • Servings 8
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Toasted pecans lend rich flavor to these banana bread scones. A caramel drizzle adds a sweet finishing touch.
Created May 8, 2017
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  • 2 1/2 cups all-purpose flour
  • 1/3 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup cold butter or margarine
  • 3/4 cup chopped pecans, toasted
  • 1/2 cup sour cream
  • 1 cup mashed bananas (2 medium)
  • 1/2 cup canned dulce de leche (caramelized sweetened condensed milk)


  • 1
    Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
  • 2
    In large bowl, mix flour, brown sugar, baking powder, cinnamon and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in 1/2 cup of the pecans. Stir in sour cream and bananas until soft dough forms.
  • 3
    On lightly floured surface, knead dough lightly 5 times. On cookie sheet, press dough with floured hands to 8-inch round. Cut into 8 wedges, but do not separate.
  • 4
    Bake 25 to 30 minutes or until golden brown. Remove from cookie sheet to cooling rack; carefully separate wedges.
  • 5
    In small microwavable bowl, microwave dulce de leche on High 30 seconds or until pourable. Drizzle over scones. Sprinkle with remaining 1/4 cup pecans. Serve warm.

Expert Tips

  • Tip 1
    Ingredient Tip: Stirring mashed bananas into the batter gives these scones a texture akin to banana nut bread. They require a slightly longer baking time than most scones.

Nutrition Information

453 Calories, 23g Total Fat, 7g Protein, 57g Total Carbs

Nutrition Facts

Serving Size: 8 servings (1 scone)
Total Fat
Saturated Fat
Total Carbs
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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