Description
These Banana Chocolate Chip Scones are a delightful treat combining the natural sweetness of ripe bananas with rich semi-sweet chocolate chips. Perfectly tender and lightly spiced with cinnamon, these scones are topped with a sweet cinnamon glaze, making them an irresistible breakfast or snack option.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1 cup semi-sweet chocolate chips
- 2 tablespoons turbinado sugar (for garnish)
Wet Ingredients
- 1/2 cup cold butter, cut into cubes
- 1 medium banana, mashed (about 1/3 cup)
- 1/2 cup + 2 tablespoons heavy cream (divided)
- 2 tablespoons butter, melted (for icing)
- 1 cup powdered sugar (for icing)
- 1/2 teaspoon ground cinnamon (for icing)
- 2 tablespoons milk (for icing)
Instructions
- Prepare the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to ensure the scones don’t stick and set it aside.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, kosher salt, brown sugar, and ground cinnamon until well mixed.
- Add Butter: Using a pastry cutter or fork, cut the cold butter into the dry ingredients until the mixture resembles very coarse sand with some pea-sized butter pieces. Stir in the chocolate chips evenly.
- Prepare the Wet Ingredients: In a separate medium bowl, combine 1/2 cup of heavy cream with the mashed banana, mixing until fully incorporated.
- Mix the Dough: Create a well in the center of the dry mixture and pour in the cream-banana mixture. Gently fold the dough together with a wooden spoon or spatula until it just comes together. The dough should be slightly dry but cohesive; be careful not to over-mix.
- Shape the Scones: Lightly flour a clean work surface and transfer the dough onto it. Form it into a disk about 1 1/2 to 2 inches thick. Using a knife or pizza cutter, slice the disk into 6 equal wedges.
- Prepare for Baking: Arrange the wedges on the prepared baking sheet. Brush the tops with the remaining 2 tablespoons of heavy cream and sprinkle with turbinado sugar for a sweet, crunchy finish.
- Bake: Place the tray in the preheated oven and bake for 15-20 minutes, or until the edges are golden brown and the scones are cooked through.
- Make the Icing: While the scones cool, whisk together melted butter, powdered sugar, ground cinnamon, and milk until smooth to create a delicious glaze.
- Finish and Serve: Drizzle the icing over the warm or room temperature scones and allow it to set slightly before serving.
Notes
- Use cold butter to ensure the scones are flaky and tender.
- Do not over-mix the dough to avoid tough scones.
- Turbinado sugar adds a nice crunchy texture on top but can be substituted with granulated sugar if unavailable.
- The banana adds moisture and natural sweetness; ripe bananas work best.
- Serve scones warm for the best flavor and texture experience.
