Strawberry Jam Banana Bread Scones
Imagine tender, buttery scones swirled with ripe banana and pockets of sticky-sweet strawberry jam—breakfast just got a whole lot more exciting!
These scones are the love child of banana bread and your favorite jammy pastry, baked to golden perfection.
No fuss, no fancy techniques—just pure, cozy deliciousness.
How to Make Strawberry Jam Banana Bread Scones
Note: This is an overview. See the recipe card below for ingredient quantities and full instructions.
1. Prep Your Ingredients
Make sure your butter is cold (I pop it in the freezer for 10 minutes if I forgot to chill it). Mash the banana until smooth—no big lumps!—and measure out your jam so it’s ready to go.
2. Mix the Dry Ingredients
Whisk together flour, sugar, baking powder, and a pinch of salt in a big bowl. This ensures your scones rise evenly and stay tender.
3. Cut in the Butter
Using a pastry cutter or your fingers, work the cold butter into the flour until it looks like coarse crumbs with a few pea-sized bits. This creates those dreamy flaky layers!
4. Fold in the Wet Ingredients
Stir in the mashed banana, cream, and vanilla just until the dough starts to come together. Be gentle—overmixing = tough scones, and nobody wants that.
5. Swirl in the Jam
Drop spoonfuls of strawberry jam over the dough, then lightly fold it in so you get gorgeous streaks (not a full mix—jam pockets are the goal!).
6. Shape & Cut
Pat the dough into a thick circle, slice into wedges, and arrange them on a baking sheet. A quick brush of cream and a sprinkle of sugar make them extra golden and crisp.
7. Bake to Perfection
Pop them in the oven until the edges are golden and the tops are just set. Let them cool slightly—this is the hardest part, I know!
Pro Tips
- Freeze your butter for 10 minutes before using—it makes the scones extra flaky.
- Don’t overwork the dough—it should be shaggy, not smooth.
- Use thick jam (or refrigerate it first) to prevent it from bleeding too much.
- Chill the shaped scones for 15 minutes before baking for taller results.
Storage Tips
- Room Temp: Keep in an airtight container for up to 2 days.
- Freezer: Wrap tightly and freeze unbaked scones for up to 2 months—bake from frozen, adding 2-3 extra minutes.
- Reheat: 10 seconds in the microwave or 5 minutes in a 300°F oven to revive.
Strawberry Jam Banana Bread Scones
Description
These easy scones combine the cozy comfort of banana bread with the fruity joy of strawberry jam, all in one tender, golden-brown package. Perfect with coffee for breakfast or as a sweet afternoon pick-me-up, they’re quick to make but taste like you spent hours baking.
Ingredients
Instructions
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
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Whisk dry ingredients:
In a large bowl, mix flour, sugar, baking powder, and salt.
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Cut in butter:
Add cold butter and work it into the flour with a pastry cutter until crumbly.
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Add wet ingredients:
Stir in mashed banana, cream, and vanilla until just combined.
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Swirl in jam:
Drop jam in dollops over dough, then gently fold 2-3 times to create streaks.
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Shape dough:
Turn onto a floured surface, pat into an 8-inch circle, and cut into 8 wedges.
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Bake:
Transfer to baking sheet, brush with cream, sprinkle with sugar. Bake 18-20 mins until golden.
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Cool:
Let rest 5 minutes before devouring!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 32g11%
- Dietary Fiber 1g4%
- Sugars 12g
- Protein 3g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- For gluten-free: Use a 1:1 GF flour blend.
- Dairy-free? Swap cream for coconut cream and butter for vegan butter.
- Jam too runny? Toss it in the freezer for 10 minutes before using.
These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.
