Bread, Breakfast, Dessert

Banana Chocolate Chip Scones

IMG_20200513_174044 (1)This scone recipe is another winner if you want a delicious scone that has lots of flavor, but isn’t dry. It comes from my favorite food blogger cookiesandcups.com and once again she doesn’t disappoint. The recipe recommends adding a drizzle to the scones, but because I freeze mine individually I leave it off. I will include it here in case you want to try it, but I personally don’t think they need it. Also, because I live at altitude I had about 2 more tablespoons than the recipe calls for in order to get everything to hold together.

Scone:

  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup cold butter, cut into cubes
  • 1 cup semi-sweet chocolate chips*
  • 1/2 cup + 2 tablespoons heavy cream, divided
  • 1 medium banana, mashed (about 1/3 cup)
  • 2 tablespoons turbinado sugar for garnish

Drizzle:

  • 2 tablespoons butter, melted
  • 1 cup powdered sugar
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons milk

Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside. In a large bowl whisk together the flour, baking powder, salt, brown sugar, and cinnamon. Cut the butter into the mixture using a pastry cutter or a fork until the mixture resembles very coarse sand. Don’t worry if you have butter the size of peas throughout the mixture, this is fine. Mix in the chocolate chips. In a medium bowl mix together 1/2 cup of the heavy cream and banana. Make a well in the center of the dry mixture and pour the cream mixture into the well. Mix the dough together using a wooden spoon or rubber spatula. It will be slightly dry, but will hold together. Don’t over-mix. Place the dough onto a lightly floured surface and form it into a disk about 1 1/2 – 2- inches thick. Using a knife or a pizza cutter, cut the dough into 6 wedges. Place the wedges onto the prepared baking sheet, and brush with the remaining 2 tablespoons of heavy cream. Sprinkle with turbinado sugar. Bake for 15- 20 minutes until the edges are golden brown.

For the icing drizzle, whisk together the butter, powdered sugar, cinnamon, and milk until smooth. Drizzle the icing onto the scones and allow it to set. Serve warm or at room temperature.

*I like to use mini chips instead of full sized semi-sweet. I also sometimes sub in 1/2 cup of toffee bits for some of the chocolate chips and it is so so good.

1 thought on “Banana Chocolate Chip Scones”

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