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)
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