Banana Chocolate Chip Scones

Name: Banana Chocolate Chip Scones
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
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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These banana chocolate chip scones are never dry thanks to the mashed banana in them. They're an extra decadent breakfast or snack with the melty chocolate chips sprinkled throughout.

Several banana chocolate chip scones lined up on a baking tray.

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Why you'll love this recipe
Tools
Ingredients
How to make banana chocolate chip scones
Storage
Freezing
Frequently asked questions
More scone recipes to try
Recipe

Why you'll love this recipe

Soft and fluffy scones. These banana chocolate chip scones have the perfect scone texture thanks to moisture from the bananas and pockets of butter throughout the scones.
Melty chocolate chips. The chocolate chips add a hint of sweetness to these scones and they're perfectly melty when enjoyed warm!
Banana flavour. The mashed bananas give these scones all their flavour and they also eliminate the need for any eggs.
Easy to make. The scones are simple to make and ready in less than an hour.

A hand holding two halves of a banana chocolate chip scone to show the texture and melted chocolate chips inside.

Tools

Baking sheet - You'll need a baking tray or baking sheet to bake your scones on, of course. You can use any size of baking sheet, as long as you leave 1-2" of space between each scone to account for spreading.
Dough blender (optional) - A dough blender is a small handheld tool with metal slats for cutting butter up into small pieces. It's convenient to use so you don't have to touch the butter with your hands but not required. If you don't have a dough blender, simply press the butter pieces in between your fingers repeatedly until they're pea-sized pieces.
Bench scraper (optional) - A bench scraper is useful for cutting the dough into wedges and scraping sticky dough off your counter. If you don't have one, you can also just use a knife.
Pastry brush - You'll need a pastry brush to brush your scones with heavy cream before baking.

Ingredients

As always, the full recipe card with ingredient amounts and instructions is at the bottom of this post! Keep reading for more details on each ingredient or skip ahead to the recipe.

All-purpose flour
Brown sugar - We're using brown sugar instead of granulated white sugar for a deeper flavour that pairs well with the banana flavour.
Baking powder - Make sure your baking powder is active by sprinkling some into a glass of water - if it fizzes, it's still good! Using enough baking powder will help the scones rise nice and tall when baked.
Salt
Unsalted butter - Use cold butter and work quickly. Pockets of cold butter that melt when baked are what make scones flaky! You'll need to break them down into pea-sized pieces so roughly cut the butter into cubes to give them a head start.
Bananas - Use very ripe bananas like you would in banana bread for the most banana flavour.
Heavy cream - Heavy cream has enough richness to give these scones a soft and moist texture. You can also use whipping cream with a lower fat content.
Vanilla extract
Chocolate chips - Use any semi-sweet or dark chocolate chips you prefer.
Coarse sugar or sugar crystals - Finish off the scones with a sprinkle of coarse sugar like turbinado sugar, demerara sugar, or large sugar crystals for extra crunch and sparkle.

How to make banana chocolate chip scones

Prep - Line a baking sheet with parchment paper and set aside.

Dry mixture - In a large mixing bowl, whisk together flour, sugar, baking powder, salt, and chocolate chips.

Left to right: dry ingredients in a mixing bowl, mixing dry ingredients in a bowl with a spoon.

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 aside.

Left to right: cubes of butter in a bowl of flour mixture, cutting butter into flour mixture with a dough blender.

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.

Left to right: mashing bananas in a bowl with a fork, pouring heavy cream into a bowl of mashed bananas.

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.

Left to right: pouring wet mixture into dry mixture, mixing chocolate chip scone dough with a hand.

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" thick. Don't knead or overwork the dough.

Left to right: two hands shaping scone dough on a floured board, hand pressing down on a disc of scone dough to flatten it.

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" in between each scone for spreading. Press a few extra chocolate chips on top of each scone (optional).

Left to right: cutting wedges out of a disc of dough with a bench scraper, scones lined up on a baking tray before baking.

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.

Left to right: brushing heavy cream on top of scones with a pastry brush, hand sprinkling sugar crystals on top of scones.

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!

Storage

These banana chocolate chip scones can be stored in an airtight container at room temperature for 2-3 days or in the fridge for up to 5 days.

Freezing

Leftover scones can be frozen in an airtight container or freezer bag for up to 1 month. Thaw at room temperature for 1-2 hours and reheat in a toaster oven until warm.

Banana chocolate chip scones piled on a wooden tray.

Frequently asked questions

Can I make these scones ahead of time?

To make these scones in advance and bake them off on another day, keep the unbaked scones on a covered baking sheet in the fridge for up to 3 days. They can be baked the next day or over the next few days so that you can have freshly baked scones for the week!

Why are your measurements in grams? Why do you mix gram measurements with tablespoons/teaspoons?

Baking by weight is much more accurate than volume. When using US standard cups, ingredients like flour and sugar can easily be overpacked into the cup causing you to add too much of certain ingredients. Recipes with weight measurements are also easier to scale to smaller or bigger batches without dealing with weird fractions. To measure by weight, you simply need a kitchen scale which you can usually pick up for less than $20.

Small measurements are given in tablespoons and teaspoons because most kitchen scales are not accurate under about 10g. Tiny amounts like a ¼ teaspoon may not register accurately unless you have a drug scale. Mixing these measurements is a common practice among other recipe sites and commercial kitchens.