Description
These Banana Chocolate Chip Scones are tender, buttery, and bursting with sweet ripe bananas and rich chocolate chips. Perfect for breakfast or a delightful snack, they feature a crisp, golden crust topped with coarse sugar for extra crunch. Made with simple ingredients and baked to perfection, these scones offer a deliciously comforting treat that pairs wonderfully with coffee or tea.
Ingredients
Dry Ingredients
- 400 g all-purpose flour
- 100 g brown sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 100 g chocolate chips (plus a handful extra for topping)
Wet Ingredients
- 115 g unsalted butter (cold and cubed)
- 300 g ripe banana (mashed, about 2 bananas)
- 100 g heavy cream
- 1 teaspoon vanilla bean paste
- 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 it aside to prepare for baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, brown sugar, baking powder, salt, and chocolate chips ensuring they are evenly combined.
- Cut in Butter: Add the cold cubed butter to the flour mixture and toss to coat. Break down the butter into small pea-sized pieces using a dough blender or by pressing with your fingers for a crumbly texture.
- Prepare Wet Mixture: In a separate bowl, mash the ripe bananas thoroughly with a fork. Add the heavy cream and vanilla bean paste, then whisk until fully combined.
- Form Dough: Make a well in the center of the dry ingredients and pour in the wet mixture. Mix gently with your hand until a shaggy dough forms, handling it minimally.
- Shape Dough: Turn the dough out onto a floured surface. Flour your hands and press the dough together into a flatten disc about 1 to 1.5 inches thick without over-kneading.
- Cut Scones: Using a bench scraper or knife, cut the dough disc into 8 equal wedges. Place the wedges on the prepared baking sheet, spacing them 1-2 inches apart. Optionally, press a few extra chocolate chips on top of each wedge.
- Chill and Preheat: Transfer the baking sheet with the scones to the refrigerator to chill while you preheat your oven to 400°F (200°C).
- Brush and Sprinkle: Just before baking, brush the tops of the scones lightly with heavy cream and sprinkle coarse sugar over them for a crunchy finish.
- Bake: Bake the scones in the preheated oven for 20-25 minutes until the edges are crisp and a rich golden brown. Allow the scones to cool on the baking sheet for 10-15 minutes before moving to a wire rack to cool completely or enjoy warm.
Notes
- Use cold butter for a flakier texture—do not thaw before adding to the flour mixture.
- Avoid overworking the dough to keep scones tender and light.
- Ripe bananas contribute natural sweetness and moisture—choose bananas with plenty of brown spots.
- Coarse sugar adds a wonderful crunch and visual appeal but can be omitted if unavailable.
- For a dairy-free version, substitute heavy cream with coconut cream and use dairy-free butter.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
