Banoffee Scones have a tender banana scone base with chocolate and toffee bits added for a flavor combination you’ll love. These aren’t the prettiest scone in the book, but they rank high for how easy they are to make and how great they taste.
I adore baking scones. I also adore lazy shortcut recipes that use pantry staples and/or mixes. Do you love those too? If so you need to check out my top recipe on AHB. Today’s banoffee scones recipe is the best of both.
Never heard the term banoffee before? It’s a portmanteau, that means a combination of two words. Banoffee is the combination of banana and toffee together. It started as a flavor of pie in Britain, but has made it’s way into all kinds of recipes now. These scones have bananas, toffee and chocolate with a secret pantry ingredient that makes these the simplest scones to bake. It’s Bisquick!
One of the best things I’ve learned in my time in the kitchen is that when the bananas start to turn brown and you aren’t ready for them you can just throw them in the freezer! Do you do this? I wish you could do this with every fruit! The cool, and somewhat gross, thing about freezing your bananas is that when you thaw them to use you pretty much don’t even have to mash them. When you tear off the end it will slip right out and be ready to be stirred into whatever you’re making.
Tips when making banoffee scones:
- This recipe calls for 1 cup of toffee bits with milk chocolate. But if you have plain toffee bits on hand you can substitute ½ cup of toffee bits and ½ cup mini chocolate chips instead.
- These scones will spread while baking. In the pictures I show 12 scones on the baking sheet, but the edges will touch when baked 12 per baking sheet. To have scones with perfect edges, use 2 baking sheets with 6 on each.
- When making drop scones, try to to keep the dough in small heaped mounds for the best shape after baking.
- I recommend either using parchment paper or silicone baking mats for this recipe as the toffee can stick to the pan. It makes clean up so simple.
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- 2 1/2 cups Bisquick baking mix
- 1 cup toffee bits with milk chocolate
- 1/4 cup sugar
- 1/4 cup milk
- 3/4 cup mashed banana
- 1 large egg
- 1 teaspoon vanilla extract
- Preheat the oven to 400 degrees. Line 2 baking sheets with parchment paper or silicone baking mats.
- In a medium sized mixing bowl, combine all the ingredients. Drop 1/4 cups of dough into heaped mounds on the baking sheet. Makes 12 scones.
- Bake for 15-17 minutes at 400 degrees or until the tops are golden brown.
This recipe has been adapted from Betty Crocker.