If you love the comforting combo of bananas and chocolate chips, then get ready to fall head over heels for this Banana Chocolate Chip Scones with Cinnamon Icing Recipe. It’s the perfect baked treat to welcome any morning or sweeten your afternoon tea. These scones bring together tender, buttery dough studded with melty chocolate chips and ripe banana, finished off with a luscious cinnamon-spiced icing that makes every bite utterly irresistible. Whether you’re a seasoned baker or just looking for a cozy recipe to try, these scones are a delicious way to impress yourself and your loved ones with minimal fuss and loads of flavor.
Ingredients You’ll Need
Every ingredient in this Banana Chocolate Chip Scones with Cinnamon Icing Recipe plays a vital role in building its delightful balance of sweetness, texture, and warmth. From the fluffy all-purpose flour to the fragrant cinnamon and rich butter, each element is simple yet essential.
- 2 cups all-purpose flour: The foundation for a tender, crumbly scone texture.
- 2 teaspoons baking powder: Helps the scones rise perfectly and stay light.
- 1/2 teaspoon kosher salt: Balances sweetness and enhances flavors.
- 1/2 cup light brown sugar: Adds moist sweetness and depth.
- 1 teaspoon ground cinnamon: Brings warm spice that pairs beautifully with banana and chocolate.
- 1/2 cup cold butter, cut into cubes: Creates flaky layers and richness.
- 1 cup semi-sweet chocolate chips: Melts into pockets of gooey deliciousness.
- 1/2 cup + 2 tablespoons heavy cream (divided): Moistens dough and helps with browning.
- 1 medium banana, mashed (about 1/3 cup): Adds natural sweetness and tender crumb.
- 2 tablespoons turbinado sugar (for garnish): Provides a crunchy, sparkly finish on top.
- 2 tablespoons butter, melted (for icing): Adds luscious, smooth texture to the glaze.
- 1 cup powdered sugar (for icing): Sweetens and thickens the cinnamon icing.
- 1/2 teaspoon ground cinnamon (for icing): Enhances the glaze with cozy spice.
- 2 tablespoons milk (for icing): Smooths the icing to a perfect drizzle consistency.
How to Make Banana Chocolate Chip Scones with Cinnamon Icing Recipe
Step 1: Prepare the Oven
Start by heating your oven to 425°F (220°C) and line a baking sheet with parchment paper. This preps your space so you can bake your scones to golden perfection without sticking or uneven heat.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together the flour, baking powder, kosher salt, brown sugar, and ground cinnamon. This dry mix builds the base flavor and structure of your scones, making sure each bite is deliciously balanced.
Step 3: Add the Butter
Cut cold butter into the dry ingredients using a pastry cutter or a fork until the mixture looks like coarse sand with some pea-sized butter chunks remaining. These little butter pockets melt during baking and give the scones that irresistible flaky texture. Then fold in the chocolate chips so they’re evenly dispersed.
Step 4: Prepare the Wet Ingredients
In another bowl, mix half a cup of heavy cream with the mashed banana until smooth. The banana not only sweetens the dough naturally but also adds moisture that keeps these scones tender and soft.
Step 5: Mix the Dough
Create a well in your dry mixture and pour in the banana-cream mix. Gently stir with a wooden spoon or spatula just until the dough starts to come together—it will look a bit dry but should hold when pressed. Over-mixing will toughen the scones, so be gentle here.
Step 6: Shape the Scones
Lightly flour a clean surface and transfer the dough onto it. Pat the dough into a disk between 1 1/2 and 2 inches thick, then slice it into six equal wedges with a sharp knife or pizza cutter. This classic shape bakes evenly and looks so inviting.
Step 7: Prepare for Baking
Lay the wedges on your prepared baking sheet. Brush the tops with the remaining 2 tablespoons of heavy cream to encourage a golden crust. Sprinkle turbinado sugar on top for a sparkling, crunchy finish that adds texture and sweetness.
Step 8: Bake the Scones
Bake in your preheated oven for 15-20 minutes, keeping an eye out for beautifully golden edges. The aroma of cinnamon, banana, and chocolate wafting through your kitchen is a wonderful sign that your scones are ready!
Step 9: Make the Cinnamon Icing
While the scones cool slightly, whisk together the melted butter, powdered sugar, cinnamon, and milk in a small bowl until smooth. This luscious icing will add a sweet, spicy finishing touch that compliments the scones perfectly.
Step 10: Finish and Serve
Drizzle the cinnamon icing generously over the warm scones. Allow it to set just a bit, then serve them warm or at room temperature for a snack that’s both comforting and indulgent.
How to Serve Banana Chocolate Chip Scones with Cinnamon Icing Recipe
Garnishes
For extra flair and flavor, consider sprinkling chopped toasted walnuts or pecans on top of the icing right after drizzling. A light dusting of extra cinnamon or a few banana chips can make your presentation pop and add delightful textures.
Side Dishes
Serve these scones alongside fresh fruit like berries or sliced apples to brighten the plate. A dollop of whipped cream or a smear of mascarpone cheese also pairs beautifully, balancing sweetness and creamy richness.
Creative Ways to Present
Arrange the scones on a rustic wooden board for a cozy feel or stacked in a tiered serving tray at brunch. You can even offer small bowls of extra cinnamon icing and butter on the side for guests to customize each bite.
Make Ahead and Storage
Storing Leftovers
You can keep leftover scones fresh by storing them in an airtight container at room temperature for up to two days. This keeps them soft and ready for a quick breakfast or snack the next day.
Freezing
To enjoy these Banana Chocolate Chip Scones with Cinnamon Icing Recipe later, freeze un-iced scones individually wrapped in plastic wrap and placed in a freezer bag. They freeze beautifully for up to three months without losing their flavor or texture.
Reheating
When ready to eat, thaw scones at room temperature or warm them gently in the oven at 325°F (160°C) for about 10 minutes. Add your cinnamon icing after reheating for best results.
FAQs
Can I use overripe bananas for this recipe?
Absolutely! Overripe bananas are actually preferred as they’re sweeter and more flavorful, enhancing the taste of these scones.
Is it necessary to use heavy cream?
Heavy cream helps create tender scones with a rich crumb and helps with browning. If you don’t have it, you can substitute with whole milk or half-and-half, but results may vary slightly.
Can I make these scones gluten-free?
Yes, with some adjustments. Use a gluten-free all-purpose flour blend that contains xanthan gum for best texture. Keep in mind the rise and tenderness might be a bit different.
How long do the scones stay fresh without icing?
Without the icing, they store well for about two days at room temperature when kept in an airtight container, maintaining their freshness longer.
Can I add nuts or dried fruit?
Definitely! Chopped nuts like walnuts or pecans and dried fruits such as raisins or cranberries can be mixed into the dough along with the chocolate chips for extra flavor and texture.
Final Thoughts
You’re going to love how simple ingredients come together to create something truly special with this Banana Chocolate Chip Scones with Cinnamon Icing Recipe. It’s perfect for sharing with friends or treating yourself on a lazy weekend morning. So grab your mixing bowls, and let these scones fill your kitchen with sweetness and warmth—one bite and you’ll be hooked!
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Banana Chocolate Chip Scones with Cinnamon Icing Recipe
- Total Time: 35 minutes
- Yield: 6 scones 1x
- Diet: Vegetarian
Description
These Banana Chocolate Chip Scones are a delightful twist on the classic scone, combining ripe banana and semi-sweet chocolate chips for a moist, flavorful treat. Perfect for breakfast or an afternoon snack, these scones are topped with a cinnamon-spiced icing that adds a sweet finishing touch.
Ingredients
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 prevent sticking and set aside.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, kosher salt, light brown sugar, and ground cinnamon to evenly distribute all dry components.
- Add Butter: Using a pastry cutter or fork, cut the cold, cubed butter into the dry ingredients until the mixture resembles very coarse sand with some pea-sized butter pieces remaining, which helps create flaky scones. Stir in the chocolate chips evenly.
- Prepare Wet Ingredients: In a separate medium bowl, combine the mashed banana with 1/2 cup heavy cream until well mixed.
- Mix the Dough: Create a well in the center of the dry mixture and pour in the banana-heavy cream mixture. Gently fold using a wooden spoon or rubber spatula just until the dough comes together. Avoid over-mixing to keep the scones tender; the dough will be slightly dry but cohesive.
- Shape the Scones: Lightly flour a clean surface and transfer the dough onto it. Form the dough into a disk approximately 1 1/2 to 2 inches thick. Using a knife or pizza cutter, cut the disk into 6 equal wedges.
- Prepare for Baking: Arrange the scone wedges on the prepared baking sheet. Brush the tops of each wedge with the remaining 2 tablespoons of heavy cream and sprinkle with turbinado sugar for a sweet, crunchy topping.
- Bake the Scones: Bake in the preheated oven for 15-20 minutes, or until the edges turn golden brown and a toothpick inserted into the center comes out clean.
- Make the Icing: While the scones cool slightly, whisk together the melted butter, powdered sugar, ground cinnamon, and milk in a bowl until the icing is smooth and free of lumps.
- Finish and Serve: Drizzle the cinnamon icing over the warm scones and allow it to set for a few minutes. Serve warm or at room temperature for best flavor.
Notes
- For a dairy-free option, substitute heavy cream and butter with coconut cream and coconut oil respectively.
- Ensure the butter is cold to create the desired flaky texture in scones.
- Do not over-mix the dough as this can result in dense scones.
- Use ripe bananas for natural sweetness and moisture.
- Scones are best enjoyed fresh but can be stored tightly covered at room temperature for up to 2 days or frozen for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
