Today we’re introducing the banana chocolate chip scone; combining two family favorites – banana bread and chocolate chip scones – into one delicious morning treat.
About this Banana Chocolate Chip Scone Recipe
You’ve heard us wax lyrical before about our ongoing love of rotting bananas and their many baking uses. Today, we wanted to share yet another option for that sad banana on your countertop that’s a mere 24 hours away from being beyond the pale: the banana chocolate chip scone. Adding the banana to the wet ingredients in your scone batter gives the scone a very delicate banana flavor, and an extra tender inside.
Debating Scone Technique
We have an ongoing family debate about proper scone technique. Some family members prefer to leave the butter in big hunks to ensure maximum lift by using a pastry cutter. A quick refresher on baking science here for a second, if you don’t mind: Leaving the butter in big chunks means that it melts in the oven and the steam causes the the dough to lift, giving your baked good extra layers and fluffiness. This is a good thing. ALWAYS.
Other family members have a strange and unexplainable fear of the pastry cutter (or perhaps underdeveloped biceps? In any case, we won’t name names), and prefer to use a food processor. The only issue with the food processor is that you have to be VERY sparing with your pulses or you will overmix and cut up the butter too finely, or worse, turn it into a paste. So, if you’re going with the food processor option here, use it sparingly!
Sconing About
On a scone kick? Beset by a unexplainable desire to learn more about the history of scones? Wondering why we love pastry cutters so much? Never fear, we’re here to help. Check out these delicious scone options that will also provide answers to your burning scone-adjacent questions:
- Roasted Strawberry Scones
- Blueberry Gluten Free Scones
- Pumpkin Scones
- Banana Chocolate Chip Scones
- All-American Chocolate Chip Scones
Recipe Facts
- Yield: 8 scones
- Active Time: 15 minutes
- Bake Time: 20 minutes
Ingredients for the Banana Chocolate Chip Scones
- 1 extra large, extra-ripe banana
- 1/3 cup heavy cream, plus more for brushing
- 1 large egg
- 1 tsp pure vanilla extract
- 2 cups all purpse flour
- 2 1/2 tsp baking powder
- 1/4 cup packed dark brown sugar
- 1/2 tsp kosher salt
- 1/2 cup cold unsalted butter, cut into roughly 1/2 inch pieces
- 1/3 cup mini chocolate chips
- sanding sugar for sprinkling (or turbinado or granulated)
Instructions Using a Pastry Cutter
- Preheat oven to 425 F. Line a baking sheet with parchment paper or our favorite silicone baking mat.
- In a small bowl, mash the banana with a fork. Add in the cream, egg, and vanilla and whisk together (you can use your fork) to combine.
- In a large bowl, sift together flour, brown sugar, baking powder, and salt.
- Then, cut butter with the pastry blender until the mixture resembles a coarse meal with some larger pieces.
- Fold in the chocolate chips.
- Next, gently pour the banana mixture over the flour mixture and use your fork to stir until a shaggy dough comes together.
- Use your hands to knead the dough 2-3 times in the bottom of the bowl.
- Tip the mixture onto your prepared baking sheet and pat into a 6-inch circle.
- Using a bench scraper or a sharp knife, cut the circle into 8 equal triangles. At this point, if you want, you can stop and freeze your scones for later use.
- Spread the triangles a few inches apart and brush the tops with cream, and sprinkle with sugar.
- Finally, bake until the scones are golden brown and set, 18-22 minutes.
- Transfer to a wire rack to cool slightly. Best served warm and the day they are made.
Alternate Instructions for Pastry Cutter-Phobes:
- Preheat oven to 425 F. Line a baking sheet with parchment paper or our favorite silicone baking mat.
- In a small bowl, mash the banana with a fork. Add in the cream, egg, and vanilla and whisk together (you can use your fork) to combine.
- In the bowl of the food processor, combine flour, brown sugar, baking powder, and salt.
- Then, add the butter and pulse several times until the mixture resembles a coarse meal but pieces of butter remain.
- Next, pour in the banana mixture and pulse another 2-3 times until the mixture comes together in a shaggy dough.
- Fold in the chocolate chips and dump onto your prepared sheet to knead 2-3 times.
- Next, pat into a 6-inch circle, then use a bench scraper or sharp knife to cut into 8 equal pieces.
- Spread the triangles a few inches apart and brush the tops with cream, and sprinkle with sugar.
- Finally, bake until the scones are golden brown and set, 18-22 minutes.
- Transfer to a wire rack to cool slightly. Best served warm and the day they are made.
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