Banana Scones with Blueberry Glaze: Impatient Foodie Recipe

Elettra Wiedemann is a sustainable food advocate, fashion model, and founder of the popular blog Impatient Foodie. From 2015-2016, she was Executive Food Editor at Refinery29, building out and growing their food and drink vertical from the readership in the thousands to the millions. She holds a Master’s degree in Biomedicine from the London School of Economics. She lives in Brooklyn, New York.

sconesBlueberries mean summer! Enjoy this yummy recipe for banana scones with a blueberry glaze from Impatient Foodie by Elettra Wiedemann.


Banana Scones and Blueberry Glaze

Impatient Foodie

Impatient Foodie

by Elettra Wiedemann

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Makes 10 to 14 scones, depending on how you portion them.

1 banana, mashed
1⁄2 teaspoon ground cinnamon Zest of 1 orange
1 (14-ounce) box plain scone mix Ingredients listed on the scone
mix package for preparing the batter

Blueberry Glaze
1⁄4 cup blueberries
11⁄4 cups powdered sugar

Using a plain scone mix not only cuts down on ingredients and prep time, it also creates a good base layer to add in other flavors and bake a scone with a unique twist.

1. Preheat the oven to 425°F or according to the package directions. Line a 15 x 10-inch baking sheet with parchment paper.

2. In a bowl, mix the mashed banana, 1⁄2 cup of water, the cinnamon, and orange zest.

3. Make the scone dough according to the package directions, using the banana mixture to replace the water called for.

4. Form and bake the scones according to the package directions.

5. While the scones are baking, make the glaze: In a blender, puree the blueberries and powdered sugar on high speed until well combined, scraping the sides as necessary.

6. Remove the scones from the oven and cool slightly (about 5 minutes), then drizzle with the glaze and serve.

Still have blueberry fever? Check out The Tucci Table Blueberry Pie Recipe.

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