Banana Chocolate Chip Scones
The bananas and chocolate kick continues. A few weeks ago, a friend tipped me off to the banana chocolate croissants at b. patisserie. The weekend morning line was much, much shorter than that of Tartine and I really dug the banana chocolate croissants. I also had their banana chocolate scones which were amazingly moist and delicious. I had an appointment nearby last week and swung by to pick up another scone but they were out by the time I got there…how sad! My remedy? Make my own.
The recipe is super simple…the hardest part was waiting for my bananas to ripen and dealing with a somewhat crumbly dough (scone dough is supposed to be like that–its just a new texture for me to bake with). I tested a batch of frozen scones this morning (shaped, cut and frozen on a tray so that they don’t stick together before being thrown together into a ziploc) and those worked out great as well! I just baked those at the same temperature for an extra 2 minutes. My 3.5-year-old niece also loved these scones…but wanted to add raisins. No way, kid. This is a strongly anti-raisin family!
Banana Chocolate Chip Scones (recipe from Pretty Simple Sweet)
- 2 cups all-purpose flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1/4 cup sugar
- 1/3 cup cold butter, cut into small cubes
- 3/4 cup heavy cream (+ a little extra if your dough is too dry)
- 1/2 tsp vanilla extract
- 1/3 cup chopped, ripe banana (1/2 to 3/4 of a banana depending on how much banana flavor you want)
- 1/2 cup chocolate chips
Preheat oven to 400F degrees.
In a food processor, add flour, baking powder, sugar and salt. Pulse in butter. Mix until it resembles coarse meal.
In a large bowl, add 3/4 cup heavy cream and vanilla extract. Stir with a spatula or a fork until dough begins to form. Don’t overmix. Add a little extra cream (I add 1-2 Tbsp) if you need a little more moisture. Gently fold in bananas and chocolate chips. The dough will be slightly sticky.
Transfer dough to a floured surface and knead dough gently a few times until a ball forms. Pat the dough into a circle, about 3/4-inch thick. Cut into 8 wedges.
If baking immediately, place the scones on prepared baking sheet. Bake for 15-18 minutes, or until golden brown.
- If freezing, put scones on a baking sheet and place in freezer for a few hours until dough is frozen. Transfer to a ziploc bag when they won’t stick together. When you’re ready to eat, bake for ~20 minutes at 400F!