Description
Delight in these moist and flavorful Chocolate Chip Banana Bread Scones, perfectly combining ripe bananas and rich chocolate chips for a quick yet indulgent treat. These scones have a tender crumb with a slightly crisp exterior, finished with a sweet vanilla glaze for an irresistible finish, ideal for breakfast or an afternoon snack.
Ingredients
Dry Ingredients
- 2 2/3 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup salted butter (cubed)
- 2/3 cup cold heavy whipping cream or buttermilk
- 1 teaspoon vanilla extract
- 2/3 cup mashed very ripe bananas (1-2 medium bananas)
Add-ins
- 1 to 1 1/2 cups chocolate chips (mini or regular) or chocolate chunks
Glaze
- 1/2 cup powdered sugar
- 1 tablespoon sour cream or buttermilk
- 1 tablespoon warm water
- Dash of vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C) and line a half sheet pan with parchment paper to prevent sticking.
- Mix Dry Ingredients and Cut in Butter: In a large bowl, whisk together flour, sugar, baking powder, and salt. Add the cubed butter and use a pastry blender, two forks, or a box grater to incorporate the butter into the flour mixture until you achieve a crumbly texture with small pea-sized butter pieces.
- Combine Wet Ingredients: In a separate small bowl or liquid measuring cup, whisk together the cold heavy cream or buttermilk, mashed ripe bananas, and vanilla extract until well blended.
- Add Wet to Dry and Stir: Pour the wet ingredients into the dry mixture and stir gently with a fork or rubber spatula until the dough begins to clump together. Fold in the chocolate chips or chunks evenly.
- Knead the Dough: Using your hands, gently knead the dough in the bowl until it forms a cohesive mass and most dry ingredients are incorporated, being careful not to overwork it.
- Shape and Cut Dough: Turn the dough out onto a lightly floured countertop. Pat into a long rectangular shape approximately 15 inches long and 2 1/2 inches wide. Using a sharp knife or bench scraper, cut the rectangle into 12 equal wedges or triangles.
- Arrange and Chill (Optional): Place the cut scones evenly spaced on the prepared baking sheet. You can bake immediately or cover and refrigerate for up to 24 hours to firm the dough, which helps maintain shape.
- Bake: Bake the scones in the preheated oven for 15-20 minutes or until golden and fully cooked through. Remove from the oven and let scones cool completely or until just warm.
- Prepare Glaze: Whisk together the powdered sugar, sour cream or buttermilk, warm water, and a dash of vanilla until smooth and thick but pourable. Adjust consistency with extra water or milk if needed.
- Glaze and Serve: Drizzle the glaze evenly over the warm scones. Serve immediately or store in an airtight container at room temperature for 1-2 days for best freshness.
Notes
- If using buttermilk instead of heavy cream, add 1/2 teaspoon baking soda to the dry ingredients to aid in leavening.
- Grating the butter with a box grater helps incorporate it evenly without overmixing and keeps the butter cold for flakier scones.
- Refrigerating the dough before baking helps scones hold their shape better but is optional.
- Use ripe bananas for maximum flavor and natural sweetness.
- Chocolate chips can be mini, regular, or chunks depending on preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
