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
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 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
