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

Banana Chocolate Chip Scones

Author: Gail Ng
Moist and fluffy banana chocolate chip scones that are ready in less than an hour
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Yield 8 scones
Category Breakfast
Cuisine American

Equipment

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
 

  • 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!

Nutrition

Calories: 504kcal | Carbohydrates: 72g | Protein: 6g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 49mg | Sodium: 461mg | Potassium: 261mg | Fiber: 2g | Sugar: 29g | Vitamin A: 622IU | Vitamin C: 3mg | Calcium: 132mg | Iron: 3mg
Keywords banana chocolate chip scones, banana scones, chocolate chip scones
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