Description
Delight in these moist and flavorful Banana Chocolate Chip Scones, perfectly tender with a subtle sweetness from ripe bananas and bursts of chocolate chips. Topped with a cinnamon-infused glaze and turbinado sugar for a delightful crunch, these scones are an ideal treat for breakfast or afternoon tea.
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 & Fats
- 1/2 cup cold butter, cut into cubes
- 1/2 cup + 2 tablespoons heavy cream (divided)
- 1 medium banana, mashed (about 1/3 cup)
- 2 tablespoons butter, melted (for icing)
- 2 tablespoons milk (for icing)
Icing
- 1 cup powdered sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Prepare the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and set it aside.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, kosher salt, brown sugar, and ground cinnamon until well mixed.
- Add Butter: Using a pastry cutter or fork, cut the cold butter into the dry ingredients until the mixture resembles very coarse sand with some pea-sized pieces of butter remaining. Then stir in the semi-sweet chocolate chips evenly.
- Prepare the Wet Ingredients: In a separate medium bowl, combine 1/2 cup of heavy cream with the mashed banana. Mix thoroughly until blended.
- Mix the Dough: Create a well in the center of the dry ingredients and pour in the banana-heavy cream mixture. Gently fold the dough together with a wooden spoon or rubber spatula just until it comes together. The dough should be slightly dry but hold together, so be careful not to overmix.
- Shape the Scones: Lightly flour a clean surface and transfer the dough onto it. Press the dough into a disk approximately 1 1/2 to 2 inches thick. Using a knife or pizza cutter, cut the disk evenly into 6 wedges.
- Prepare for Baking: Place the scone wedges onto the prepared baking sheet. Brush the tops with the remaining 2 tablespoons of heavy cream, then sprinkle turbinado sugar over the tops for added texture and sweetness.
- Bake the Scones: Bake the scones in the preheated oven for 15-20 minutes or until the edges turn a beautiful golden brown.
- Make the Icing: While the scones are baking and cooling slightly, whisk together the melted butter, powdered sugar, ground cinnamon, and milk in a bowl until smooth and creamy.
- Finish and Serve: Drizzle the cinnamon icing evenly over the warm scones. Allow the icing to set before serving. Enjoy the scones warm or at room temperature.
Notes
- Use cold butter for flaky scones; do not overwork the dough for tender results.
- The banana should be ripe and mashed well to incorporate sweetness and moisture.
- Turbinado sugar adds a crunchy texture and caramel-like flavor on top but can be substituted with regular coarse sugar if unavailable.
- For a dairy-free option, substitute heavy cream and butter with plant-based alternatives, but note texture might slightly vary.
- Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.
