Chocolate Chip Banana Bread Scones
User Reviews
4.9
Chocolate Chip Banana Bread Scones
Description
The recipe starts with a mixture of dry ingredients including flour, sugar, baking powder, and salt, to which cold cubed butter is incorporated until pea-sized pieces remain, ensuring flakiness. Mashed ripe bananas blended with heavy cream or buttermilk and vanilla extract add moisture and flavor. The chocolate chips provide bursts of sweetness and texture throughout the scones.
The dough is kneaded lightly to form a cohesive mass without overworking, then shaped and baked until golden brown. The scones are finished with a glaze of powdered sugar, sour cream (or buttermilk), warm water, and vanilla, adding a tangy sweetness on the crust.
If using buttermilk, baking powder is reduced and baking soda is added to maintain rise. The dough is also suitable for baking in mini scone pans for uniform shape and size. These scones are ideal for breakfast or an afternoon treat.
Ingredients
Scones:
- 2 ⅔ cups all-purpose flour
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup butter cubed, salted
- ⅔ cup heavy whipping cream cold, or buttermilk (see note
- 1 teaspoon vanilla extract
- ⅔ cup banana mashed, very ripe, 1-2 medium
- 1 to 1 ½ to 1 ½ cups chocolate chips mini or regular or chocolate chunks
Glaze:
- ½ cup powdered sugar
- 1 tablespoon sour cream or buttermilk
- 1 tablespoon water warm
- vanilla extract Dash of
Instructions
- Preheat the oven to 375 degrees F. Line a half sheet pan with parchment paper. Set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt (if using buttermilk, see note for adding baking soda). Add the butter. Using a pastry blender or two forks, cut in the butter to the flour mixture until crumbly and the butter is in small pea-sized pieces. Alternately, you can grate the butter into the flour with the large holes of a box grater and toss to combine with the flour (don't cut the butter into chunks, leave it whole as a stick).
- In a small bowl or liquid measuring cup, whisk together the cream (or buttermilk), mashed banana and vanilla extract.
- Add the wet ingredients to the flour mixture. Stir with a fork or rubber spatula until it starts to come together and forms large clumps. Add the chocolate chips or chocolate chunks.
- Using your hands, knead the dough until it forms an cohesive mass and most of the dry ingredients are incorporated.
- Turn the dough onto a lightly floured counter and pat into a long, skinny rectangle, about 15-inches long by 2 1/2-inches wide. (You can alter the dimensions if you want larger or smaller scones.) Using a sharp knife or bench knife, cut the rectangle into 12 wedges or triangles.
- Place evenly spaced on the prepared baking sheet. At this point, you can cover and refrigerate for an hour to firm up the dough (or up to 24 hours) or bake right away. If baking right away, the scones might lose a bit of their shape, but they'll still taste great.
- Bake for 15-20 minutes until golden and baked through. Let cool completely or until just warm before glazing.
- For the glaze, whisk together all the ingredients until smooth, thinning with extra water or milk, if needed. It should be thick but pourable. Drizzle the glaze evenly over the scones. Serve immediately or store in an airtight container at room temp for 1-2 days.
Notes
- When using buttermilk, reduce baking powder to 1 1/2 teaspoons and add 1/2 teaspoon baking soda to balance leavening.
- This dough can be baked in a mini scone pan for uniform scones that hold their shape well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12scones
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Scone | |
| Calories | 339kcal | 17% |
| Carbohydrates | 44g | 15% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Cholesterol | 43mg | 14% |
| Sodium | 282mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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