why make this recipe

Banana Chocolate Chip Scones are a delightful treat that combines the sweet flavor of ripe bananas with rich chocolate chips. They are perfect for breakfast, brunch, or a quick snack. These scones are easy to make and offer a wonderful aroma that will fill your kitchen with warmth. The blend of textures, from the soft scone inside to the crispy edge, makes every bite enjoyable. Plus, they are a fantastic way to use up overripe bananas!

how to make Banana Chocolate Chip Scones

Ingredients:

400 g all-purpose flour
100 g brown sugar
1 tablespoon baking powder
1 teaspoon salt
115 g unsalted butter (cold and cubed)
300 g ripe banana (mashed; about 2 bananas)
100 g heavy cream
1 teaspoon vanilla extract
100 g chocolate chips (plus a handful extra for topping)
2 tablespoons heavy cream (for brushing)
3 tablespoons coarse sugar or sugar crystals (for sprinkling)

Directions:

Prep: Line a baking sheet with parchment paper and set it aside.
Dry mixture: In a large mixing bowl, whisk together flour, sugar, baking powder, salt, and chocolate chips.
Cut the butter into the flour: Add the cold cubes of butter and toss to coat in the flour mixture. Break the butter down into small pea-sized pieces with a dough blender or by pressing them between your fingers. Make a well in the middle of the mixture and set it aside.
Wet mixture: In a medium bowl, mash the bananas with the back of a fork. Add heavy cream and vanilla extract and whisk until combined.
Form dough: Pour the wet mixture into the well you created in the flour mixture and mix with your hand until it becomes a shaggy dough.
Press and shape dough: On a floured surface, turn out the dough. Coat your hands with flour and press the dough together into a flattened disc shape that’s about 1-1.5 inches thick. Don’t knead or overwork the dough.
Cut wedges: Use a bench scraper or a knife to cut the dough into 8 wedges. Transfer the wedges to your lined baking sheet, leaving about 1-2 inches in between each scone for spreading. Press a few extra chocolate chips on top of each scone (optional).
Chill and preheat: Chill the entire baking sheet in the fridge while you preheat the oven to 400°F.
Brush scones: Right before baking, use a pastry brush to brush a thin layer of heavy cream on top of each scone. Sprinkle coarse sugar on top of each scone for extra crunch.
Bake: Bake scones for about 20-25 minutes or until the edges are crisp and golden brown. Let the scones cool on the baking sheet for at least 10-15 minutes before transferring them to a wire rack to cool completely or enjoy them warm!

how to serve Banana Chocolate Chip Scones

Serve these scones warm or at room temperature. They pair beautifully with butter, jam, or even a spread of Nutella. Enjoy them with a cup of coffee or tea for a delightful snack.

how to store Banana Chocolate Chip Scones

Store any leftover scones in an airtight container at room temperature for up to 2 days. If you want to keep them longer, you can freeze them. Just wrap each scone in plastic wrap and place them in a freezer-safe bag. They can last in the freezer for up to a month.

tips to make Banana Chocolate Chip Scones

Use ripe bananas for the best flavor and sweetness.
Make sure the butter is cold for flakier scones.
Don’t overmix the dough; it should be shaggy and slightly crumbly.
Chill the dough to help the scones maintain their shape while baking.

variation

Feel free to mix in nuts, such as walnuts or pecans, for added crunch. You can also substitute the chocolate chips with dried fruit like raisins or cranberries for a different flavor.

FAQs

1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour, but the texture might be denser. Consider mixing it with all-purpose flour for a lighter scone.

2. How can I make these scones gluten-free?
You can use a gluten-free all-purpose flour blend in place of regular flour. Just ensure your baking powder is gluten-free.

3. Can I make the dough ahead of time?
Yes! You can prepare the dough, cut the scones, and store them in the fridge for up to a day before baking. This helps to develop the flavors and makes for quicker preparation when you’re ready to bake.

Banana Chocolate Chip Scones

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Total Time: 40 minutes
Yield: 8 servings
Diet: Vegetarian

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Description

Delightful scones that combine the sweet flavor of ripe bananas with rich chocolate chips, perfect for breakfast, brunch, or a quick snack.

Ingredients

400 g all-purpose flour
100 g brown sugar
1 tablespoon baking powder
1 teaspoon salt
115 g unsalted butter (cold and cubed)
300 g ripe banana (mashed; about 2 bananas)
100 g heavy cream
1 teaspoon vanilla extract
100 g chocolate chips (plus a handful extra for topping)
2 tablespoons heavy cream (for brushing)
3 tablespoons coarse sugar or sugar crystals (for sprinkling)

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Instructions

Line a baking sheet with parchment paper and set it aside.
In a large mixing bowl, whisk together flour, sugar, baking powder, salt, and chocolate chips.
Add the cold cubes of butter and toss to coat in the flour mixture. Break the butter down into small pea-sized pieces with a dough blender or by pressing them between your fingers. Make a well in the middle of the mixture and set it aside.
In a medium bowl, mash the bananas with the back of a fork. Add heavy cream and vanilla extract and whisk until combined.
Pour the wet mixture into the well you created in the flour mixture and mix with your hand until it becomes a shaggy dough.
On a floured surface, turn out the dough. Coat your hands with flour and press the dough together into a flattened disc shape that’s about 1-1.5 inches thick. Don’t knead or overwork the dough.
Use a bench scraper or a knife to cut the dough into 8 wedges. Transfer the wedges to your lined baking sheet, leaving about 1-2 inches in between each scone for spreading. Press a few extra chocolate chips on top of each scone (optional).
Chill the entire baking sheet in the fridge while you preheat the oven to 400°F.
Right before baking, use a pastry brush to brush a thin layer of heavy cream on top of each scone. Sprinkle coarse sugar on top of each scone for extra crunch.
Bake scones for about 20-25 minutes or until the edges are crisp and golden brown. Let the scones cool on the baking sheet for at least 10-15 minutes before transferring them to a wire rack to cool completely or enjoy them warm!

Notes

For best flavor, use ripe bananas. Store any leftovers in an airtight container at room temperature for 2 days, or freeze for up to a month.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American