Strawberry Banana Scone Recipe

My First Scone Surprise

I tried making scones for the first time long ago. I was so nervous. They came out hard as rocks! My husband smiled and ate one anyway. I still laugh at that.

But I learned a good lesson. Baking is about trying again. This recipe is my happy result. It is soft, fruity, and just sweet enough.

Why These Flavors Sing

Strawberry and banana are old friends. They belong together. The banana extract makes the taste pop. The cloves add a tiny warm hug.

Fun fact: Using frozen banana helps keep the dough cold. This makes the scone fluffy. Isn’t that clever? The berries give little juicy bursts. Doesn’t that smell amazing?

The Secret is in Your Hands

Here is why this matters. Do not over-mix the dough. A gentle touch makes tender scones. I use my hands to pat the circle. It feels friendly and real.

Cutting it like a pizza is my favorite part. It is simple and fun. Have you ever baked scones before? What is your favorite part to make?

A Warm Kitchen Moment

Pulling them from the oven is the best. The kitchen fills with a sweet, cozy smell. We eat them warm with a little butter. They never last long on the plate.

This matters because food is about sharing moments. It is not just about eating. It is about the smiles and the quiet morning. Do you have a food that makes you feel that way?

Your Turn in the Kitchen

Now you can make your own surprise. Remember, keep everything cold and mix gently. If your first batch isn’t perfect, that’s okay. Mine sure wasn’t!

I love hearing your stories. Will you try adding a different berry? Maybe some blueberries? Tell me what you think when you try them. I would love to know.

Ingredients:

Ingredient	Amount	Notes
all purpose flour	2 cups
granulated sugar	3 Tablespoons
baking powder	1 ½ teaspoons
salt	1 teaspoon
baking soda	¼ teaspoon
ground cloves	¼ teaspoon
cold butter	¼ cup
buttermilk	¾ cup
banana extract	1 ½ teaspoons
strawberries, chopped	½ cup
frozen bananas, chopped	¼ cup

My Strawberry Banana Scone Secret

Hello, dear! It’s Anna. Come sit a moment. I want to tell you about these scones. They remind me of summer mornings with my grandkids. We would pick strawberries until our fingers were pink. Then we’d rush inside to bake. Doesn’t that smell amazing? The banana and strawberry together is pure happiness. It’s like sunshine in a pastry. I still laugh at that. Let’s make some together.

Step 1: First, heat your oven to 425 degrees. Get out a big bowl. Mix your flour, sugar, baking powder, salt, baking soda, and cloves. The cloves are my little secret. They make everything smell like a cozy spice cupboard. Give it a good stir with a spoon.

Step 2: Now, take your cold butter. Cut it into small pieces. Drop them into the flour mix. Use two knives or your clean fingers to “cut” it in. You want it to look like tiny, pebbly crumbs. This makes the scones wonderfully flaky. (My hard-learned tip: Your butter must be cold! Warm butter makes sad, flat scones.)

Step 3: Pour in the buttermilk and banana extract. Stir it gently, just until the flour is wet. The dough will look a bit shaggy and messy. That is perfectly fine! Over-mixing makes tough scones. Can you guess what makes scones tender? Share below!

Step 4: Here comes the fun part. Gently fold in your chopped strawberries and frozen bananas. I use frozen banana pieces because they hold their shape. Fresh ones can get too mushy. See the pretty pink and yellow spots? That’s the magic.

Step 5: Sprinkle a little flour on your counter. Plop the dough there. Knead it softly, about ten times. Then pat it into a big circle, like a pizza. I use my hands, but a rolling pin works too. Cut it into eight triangles.

Step 6: Place each wedge on a sprayed baking sheet. Give them space to breathe. Bake for about 10 minutes. Watch for a lovely golden brown color. Your kitchen will smell incredible. Let them cool just a bit. Serve warm with a pat of butter.

Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 8 scones
Category: Breakfast, Baking

Three Tasty Twists to Try

Once you master the basic recipe, you can play! Here are my favorite ideas. Lemon Zest Sparkle: Add the zest of one lemon to the dry mix. It makes the berries taste even brighter. Chocolate Chip Hug: Swap the fruit for a half-cup of chocolate chips. A classic for a reason. Oatmeal Crunch: Replace half a cup of flour with old-fashioned oats. It gives a lovely, hearty texture. Which one would you try first? Comment below!

The Perfect Plate & Pairing

These scones are stars all on their own. But I love a dollop of clotted cream. A drizzle of honey is lovely too. For a real treat, split one and add a scoop of vanilla ice cream. Oh my! For drinks, a cold glass of milk is perfect. For the grown-ups, a cup of strong black tea with lemon is just right. It cuts the sweetness beautifully. Which would you choose tonight?

Keeping Your Scones Fresh and Happy

These scones are best the day you bake them. But we can save some for later. Let them cool completely first. Then store them in a sealed container on the counter.

Want to keep them longer? Freeze them. Wrap each scone tightly in plastic wrap. Pop them all in a freezer bag. They will keep for a month. I once forgot a batch in my freezer for weeks. They were still a lovely treat with my tea.

To reheat, warm frozen scones in a 300-degree oven for 10 minutes. This brings back their cozy feel. Batch cooking matters because it gives you a ready-made smile on a busy morning. Have you ever tried storing scones this way? Share below!

Simple Fixes for Common Scone Troubles

First, a tough scone often means you over-mixed. Stir the dough just until it comes together. I remember when my first scones were like little rocks. I learned to be gentle with the dough.

Second, if your fruit sinks, it might be too wet. Pat your chopped strawberries dry with a paper towel. This little step makes a big difference for pretty scones.

Third, pale scones need a hot oven. Make sure your oven is fully preheated. A good bake gives you a golden, crispy edge. Getting these right builds your kitchen confidence. It also makes the flavor just perfect. Which of these problems have you run into before?

Your Quick Scone Questions, Answered

Q: Can I make these gluten-free? A: Yes. Use a good gluten-free flour blend made for baking.

Q: Can I make the dough ahead? A: You can shape the wedges and freeze them before baking. Bake from frozen, adding a few extra minutes.

Q: What if I don’t have banana extract? A: Use a very ripe mashed banana instead. Reduce the buttermilk by two tablespoons.

Q: Can I double the recipe? A: Absolutely. Just make two separate circles of dough on your baking sheet.

Q: Any optional tips? A: Brush the tops with a little cream before baking. It gives them a lovely shine. Fun fact: The word “scone” comes from the Scottish Gaelic for “a shapeless mass.” Ours are much prettier! Which tip will you try first?

Bake, Share, and Enjoy

I hope you love making these strawberry banana scones. They always make my kitchen smell like a happy morning. I would love to see your baking creations.

Share a photo of your plate of scones. You can tag my blog on Pinterest. It brings me so much joy to see your results. Have you tried this recipe? Tag us on Pinterest!

Thank you for baking with me today. Happy cooking!

—Anna Whitmore.