Banana Chocolate Chip Scones

why make this recipe

Banana Chocolate Chip Scones are a delightful treat that blend the sweetness of ripe bananas with the richness of chocolate. These scones are perfect for breakfast, brunch, or a cozy afternoon snack. They are easy to prepare, and the result is a tender, flavorful scone that everyone will love.

how to make Banana Chocolate Chip Scones

Ingredients:

• 400 g all-purpose flour
• 100 g brown sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 115 g unsalted butter (cold and cubed)
• 300 g ripe banana (mashed, about 2 bananas)
• 100 g heavy cream
• 1 teaspoon vanilla extract
• 100 g chocolate chips (plus a handful extra for topping)
• 2 tablespoons heavy cream (for brushing)
• 3 tablespoons coarse sugar or sugar crystals (for sprinkling)

Directions:

1. Prep: Line a baking sheet with parchment paper and set aside.
2. Dry mixture: In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and chocolate chips.
3. Cut the butter into the flour: Add the cold cubes of butter and toss to coat in the flour mixture. Break the butter down into small pea-sized pieces with a dough blender or by pressing them between your fingers. Make a well in the middle of the mixture and set aside.
4. Wet mixture: In a medium bowl, mash the bananas with the back of a fork. Add heavy cream and vanilla extract and whisk until combined.
5. Form dough: Pour the wet mixture into the well you created in the flour mixture and mix with your hand until it becomes a shaggy dough.
6. Press and shape dough: On a floured surface, turn out the dough. Coat your hands with flour and press the dough together into a flattened disc shape that’s about 1-1.5" thick. Don’t knead or overwork the dough.
7. Cut wedges: Use a bench scraper or a knife to cut the dough into 8 wedges. Transfer the wedges to your lined baking sheet, leaving about 1-2" in between each scone for spreading. Press a few extra chocolate chips on top of each scone (optional).
8. Chill and preheat: Chill the entire baking sheet in the fridge while you preheat the oven to 400°F.
9. Brush scones: Right before baking, use a pastry brush to brush a thin layer of heavy cream on top of each scone. Sprinkle coarse sugar on top of each scone for extra crunch.
10. Bake: Bake scones for about 20-25 minutes or until the edges are crisp and golden brown. Let the scones cool on the baking sheet for at least 10-15 minutes before transferring them to a wire rack to cool completely or enjoy them warm!

how to serve Banana Chocolate Chip Scones

These scones can be served warm or at room temperature. They pair wonderfully with coffee or tea. Enjoy them plain, or with a bit of butter or cream cheese spread on top for extra richness.

how to store Banana Chocolate Chip Scones

To store the scones, let them cool completely and then place them in an airtight container. They can be kept at room temperature for up to 2 days or in the fridge for about a week. For longer storage, you can freeze the scones. Wrap them tightly in plastic wrap and then place them in a freezer bag. They can last up to 3 months in the freezer.

tips to make Banana Chocolate Chip Scones

• Ensure your butter is very cold for better texture.
• Use ripe bananas for sweeter and more flavorful scones.
• Measure your flour correctly; too much can make the scones dry.
• Don’t overwork the dough when mixing; this keeps the scones light.

variation

Feel free to experiment by adding nuts like walnuts or pecans, or swap chocolate chips for white chocolate or peanut butter chips. You can also add spices like cinnamon or nutmeg for a warm flavor twist.

FAQs

Can I use frozen bananas for this recipe?
Yes, you can use frozen bananas. Just thaw them and drain any excess liquid before mashing.

Can I make these scones ahead of time?
Yes! You can prepare the dough, cut the scones, and freeze them before baking. When ready, just bake without thawing, adding a few extra minutes to the baking time.

What can I do if my scones are too dry?
If the scones turn out dry, try adding a tablespoon of cream or milk to the wet ingredients next time. You can also serve them with cream to help with moisture.

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