Description
These Banana Chocolate Chip Scones offer a delightful combination of moist banana flavor and rich semi-sweet chocolate chips, all topped with a sweet cinnamon glaze. Perfect for a special breakfast or afternoon treat, these scones are tender and flaky with a lightly crisp exterior.
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
Wet Ingredients
- 1/2 cup cold butter, cut into cubes
- 1 cup semi-sweet chocolate chips
- 1/2 cup + 2 tablespoons heavy cream (divided)
- 1 medium banana, mashed (about 1/3 cup)
Topping and Glaze
- 2 tablespoons turbinado sugar (for garnish)
- 2 tablespoons butter, melted
- 1 cup powdered sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons milk
Instructions
- Prepare the Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, kosher salt, light brown sugar, and ground cinnamon until evenly 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 for flakiness. Stir in the semi-sweet chocolate chips evenly.
- Prepare the Wet Ingredients: In a medium bowl, combine 1/2 cup of heavy cream with the mashed banana, mixing until smooth and well combined.
- Mix the Dough: Create a well in the center of the dry mixture and pour in the banana and cream mixture. Gently stir with a wooden spoon or rubber spatula just until the dough comes together. The dough will be slightly dry but should hold without over-mixing to maintain tenderness.
- Shape the Scones: Lightly flour a clean surface and transfer the dough onto it. Shape the dough into a disk about 1 1/2 to 2 inches thick, then cut it into 6 equal wedges using a knife or pizza cutter.
- Prepare for Baking: Place the scone wedges onto the lined baking sheet. Brush the tops with the remaining 2 tablespoons of heavy cream, then sprinkle the turbinado sugar evenly over the scones for a crunchy, sweet finish.
- Bake the Scones: Bake in the preheated oven for 15-20 minutes, or until the edges turn a golden brown color and the scones are cooked through.
- Make the Icing: While the scones cool, whisk together the melted butter, powdered sugar, ground cinnamon, and milk in a bowl until smooth and pourable.
- Finish and Serve: Drizzle the cinnamon glaze over the cooled scones and let it set. Serve these delicious scones warm or at room temperature for the best flavor.
Notes
- Be careful not to overwork the dough to keep the scones tender and flaky.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips according to preference.
- For a dairy-free version, use plant-based butter and cream alternatives.
- These scones are best enjoyed the same day but can be stored in an airtight container for up to 2 days.
- Reheat briefly before serving to refresh their texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
