These banana chocolate chip scones are never dry thanks to the mashed banana in them. They're an extra decadent breakfast or snack with the melty chocolate chips sprinkled throughout.
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Why you'll love this recipe
- Soft and fluffy scones. These banana chocolate chip scones have the perfect scone texture thanks to moisture from the bananas and pockets of butter throughout the scones.
- Melty chocolate chips. The chocolate chips add a hint of sweetness to these scones and they're perfectly melty when enjoyed warm!
- Banana flavour. The mashed bananas give these scones all their flavour and they also eliminate the need for any eggs.
- Easy to make. The scones are simple to make and ready in less than an hour.
Tools
- Baking sheet - You'll need a baking tray or baking sheet to bake your scones on, of course. You can use any size of baking sheet, as long as you leave 1-2" of space between each scone to account for spreading.
- Dough blender (optional) - A dough blender is a small handheld tool with metal slats for cutting butter up into small pieces. It's convenient to use so you don't have to touch the butter with your hands but not required. If you don't have a dough blender, simply press the butter pieces in between your fingers repeatedly until they're pea-sized pieces.
- Bench scraper (optional) - A bench scraper is useful for cutting the dough into wedges and scraping sticky dough off your counter. If you don't have one, you can also just use a knife.
- Pastry brush - You'll need a pastry brush to brush your scones with heavy cream before baking.
Ingredients
As always, the full recipe card with ingredient amounts and instructions is at the bottom of this post! Keep reading for more details on each ingredient or skip ahead to the recipe.
- All-purpose flour
- Brown sugar - We're using brown sugar instead of granulated white sugar for a deeper flavour that pairs well with the banana flavour.
- Baking powder - Make sure your baking powder is active by sprinkling some into a glass of water - if it fizzes, it's still good! Using enough baking powder will help the scones rise nice and tall when baked.
- Salt
- Unsalted butter - Use cold butter and work quickly. Pockets of cold butter that melt when baked are what make scones flaky! You'll need to break them down into pea-sized pieces so roughly cut the butter into cubes to give them a head start.
- Bananas - Use very ripe bananas like you would in banana bread for the most banana flavour.
- Heavy cream - Heavy cream has enough richness to give these scones a soft and moist texture. You can also use whipping cream with a lower fat content.
- Vanilla extract
- Chocolate chips - Use any semi-sweet or dark chocolate chips you prefer.
- Coarse sugar or sugar crystals - Finish off the scones with a sprinkle of coarse sugar like turbinado sugar, demerara sugar, or large sugar crystals for extra crunch and sparkle.
How to make banana chocolate chip scones
Prep - Line a baking sheet with parchment paper and set aside.
Dry mixture - In a large mixing bowl, whisk together flour, sugar, baking powder, salt, and chocolate chips.
Cut the butter into the flour - Add the cold cubes of butter and toss to coat in the flour mixture. Break the butter down into small pea-sized pieces with a dough blender or by pressing them between your fingers. Make a well in the middle of the mixture and set aside.
Wet mixture - In a medium bowl, mash the bananas with the back of a fork. Add heavy cream and vanilla extract and whisk until combined.
Form dough - Pour the wet mixture into the well you created in the flour mixture and mix with your hand until it becomes a shaggy dough.
Press and shape dough - On a floured surface, turn out the dough. Coat your hands with flour and press the dough together into a flattened disc shape that's about 1-1.5" thick. Don't knead or overwork the dough.
Cut wedges - Use a bench scraper or a knife to cut the dough into 8 wedges. Transfer the wedges to your lined baking sheet, leaving about 1-2" in between each scone for spreading. Press a few extra chocolate chips on top of each scone (optional).
Chill and preheat - Chill the entire baking sheet in the fridge while you preheat the oven to 400°F.
Brush scones - Right before baking, use a pastry brush to brush a thin layer of heavy cream on top of each scone. Sprinkle coarse sugar on top of each scone for extra crunch.
Bake - Bake scones for about 20-25 minutes or until the edges are crisp and golden brown. Let the scones cool on the baking sheet for at least 10-15 minutes before transferring them to a wire rack to cool completely or enjoy them warm!
Storage
These banana chocolate chip scones can be stored in an airtight container at room temperature for 2-3 days or in the fridge for up to 5 days.
Freezing
Leftover scones can be frozen in an airtight container or freezer bag for up to 1 month. Thaw at room temperature for 1-2 hours and reheat in a toaster oven until warm.
Frequently asked questions
To make these scones in advance and bake them off on another day, keep the unbaked scones on a covered baking sheet in the fridge for up to 3 days. They can be baked the next day or over the next few days so that you can have freshly baked scones for the week!
Baking by weight is much more accurate than volume. When using US standard cups, ingredients like flour and sugar can easily be overpacked into the cup causing you to add too much of certain ingredients. Recipes with weight measurements are also easier to scale to smaller or bigger batches without dealing with weird fractions. To measure by weight, you simply need a kitchen scale which you can usually pick up for less than $20.
Small measurements are given in tablespoons and teaspoons because most kitchen scales are not accurate under about 10g. Tiny amounts like a ¼ teaspoon may not register accurately unless you have a drug scale. Mixing these measurements is a common practice among other recipe sites and commercial kitchens.
More scone recipes to try
Recipe
Banana Chocolate Chip Scones
Equipment
- 1 dough blender, optional
- 1 bench scraper, optional
Ingredients
- 400 g all-purpose flour
- 100 g brown sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 115 g unsalted butter, cold and cubed
- 300 g ripe banana, mashed (about 2 bananas)
- 100 g heavy cream
- 1 teaspoon vanilla extract
- 100 g chocolate chips, plus a handful extra for topping
- 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 aside.
- Dry mixture: In a large mixing bowl, whisk together flour, sugar, baking powder, salt, and chocolate chips.
- Cut the butter into the flour: Add the cold cubes of butter and toss to coat in the flour mixture. Break the butter down into small pea-sized pieces with a dough blender or by pressing them between your fingers. Make a well in the middle of the mixture and set aside.
- Wet mixture: In a medium bowl, mash the bananas with the back of a fork. Add heavy cream and vanilla extract and whisk until combined.
- Form dough: Pour the wet mixture into the well you created in the flour mixture and mix with your hand until it becomes a shaggy dough.
- Press and shape dough: On a floured surface, turn out the dough. Coat your hands with flour and press the dough together into a flattened disc shape that's about 1-1.5" thick. Don't knead or overwork the dough.
- Cut wedges: Use a bench scraper or a knife to cut the dough into 8 wedges. Transfer the wedges to your lined baking sheet, leaving about 1-2" in between each scone for spreading. Press a few extra chocolate chips on top of each scone (optional).
- Chill and preheat: Chill the entire baking sheet in the fridge while you preheat the oven to 400°F.
- Brush scones: Right before baking, use a pastry brush to brush a thin layer of heavy cream on top of each scone. Sprinkle coarse sugar on top of each scone for extra crunch.
- Bake: Bake scones for about 20-25 minutes or until the edges are crisp and golden brown. Let the scones cool on the baking sheet for at least 10-15 minutes before transferring them to a wire rack to cool completely or enjoy them warm!
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