Last Updated on November 28, 2019 by Ellen Christian
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You are going to love this banana pumpkin mini scone recipe! There is nothing that is more pampering than a cup of tea and a scone. Just bring out your prettiest teapot and a fancy tablecloth. And, you can imagine you’re having tea with the Queen. OK, maybe not depending on your kitchen. But, it is a wonderful treat.
Banana Pumpkin Mini Scone Recipe
So, why a mini scone recipe and not a full-sized one? Have you ever seen a full-sized scone? Those things are huge. Once you add butter and maybe a spoonful of your favorite homemade jam, you’ve eaten far too many calories.
With this mini scone recipe, one scone is absolutely the perfect number to eat for breakfast. If you’re being really good, you can add a bowl of homemade yogurt or a bit of fruit salad to your breakfast as well. You can still manage to treat yourself without going overboard.
How to shape mini scones
There are two basic ways to make scones. You can roll out the dough and then cut them into shape. Or, you can use a scone pan and simply spoon the batter in. Since I absolutely hate rolling out anything, you can guess which of these methods I use. So, you can start with a full-sized scone pan or a mini scone pan (that is the one I have) depending on what you want to make.
How to cut mini scones
So, if you’re not one of those people that hates rolling things out, there’s no reason why you can’t cut mini scones into the shape you want. Some people want them to be round. Others want them to be in a triangle shape. The original scone was round and flat. And, it’s thought that it was about the size of a dinner plate. Now, it is more common to shape scones into a triangle shape. But, you can really make them any shape you want to. So, you can use this round scones cutter or this triangle scones cutter.
More scones recipes
You can make this mini scones recipe in just about any flavor you want to. It’s about as versatile as a muffin recipe. There are sweet versions and savory versions. it really all depends on what your preferences are. Here are a few that you can try.
- This savoury mini scones recipe is gluten-free. Get the recipe here.
- Mini lemon scones with a glaze. Check out the recipe.
- You can make these mint chocolate chip scones with chopped Andes candies if you like. Find out how here.
- Meyer lemon scone recipe (small batch). This recipe is perfect for just a small breakfast.
- Or, one of my favorite recipes is my cranberry walnut scones.
What do I put on scones?
So, I like to put butter on my scones. But, you can add a spoonful of jelly or jam. Or, you can drizzle some honey over the top if you prefer. The kids love it when I sprinkle confectioner’s sugar over the top. Traditionally, clotted cream would be served on top of scones. But, I have never made it or seen it in our local stores. Maybe it’s easier to find in England. You can try making it yourself if you want to. Get the recipe here.
Can I make this recipe gluten-free?
Yes, you definitely can. One of the easiest ways to make this recipe gluten-free is to use a one-to-one gluten-free flour. There are no complicated measurements to do. Just substitute the same amount of this gluten-free flour for the all-purpose flour in the recipe.
Can I make this ahead of time?
You can definitely make this up the night before if you want to. But, scones are really best when they are warm from the oven. That way the butter gets all soft and melty when you put it on. But, you can make them ahead of time if you are trying to save time. Try serving jelly or jam with them if they will not be warm.
How should I store these?
As with muffins, you want to store the scones from this mini scones recipe in a tightly covered plastic container. You can keep them on the counter or in the refrigerator. And, they should be used within two or three days to enjoy them at their freshest.
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 2 Tbsp sugar
- 1/t tsp salt
- 1/2 cup mini chocolate chips
- 2 Tbsp melted butter
- 1 mashed banana (1/2 cup)
- 1/3 cup canned pumpkin
- Preheat the oven to 425F
- Mix the first 5 (dry) ingredients in a bowl.
- Add the mashed banana, canned pumpkin, chocolate chips & melted butter.
- Mix well.
- Spoon into non-stick mini scone pan or drop by tablespoon fulls on a greased baking sheet.
- Bake 12 minutes.
- Sprinkle with powdered sugar if desired and serve.
You can either roll the dough out or spoon it into a scones pan.
Amount Per Serving: Calories: 124Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 219mgCarbohydrates: 23gFiber: 2gSugar: 7gProtein: 2g
Ellen is a busy mom of a 22-year-old son and 27-year-old daughter. She owns 5 blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email firstname.lastname@example.org to chat.