Chocolate Chip Banana Bread Scones
Everything that you love about banana bread is baked into a delicious, portable pastry. These chocolate chip banana bread scones are so moist and full of flavor. The cinnamon-sugar topping adds a nice sweet crunch.
- 2 1/4 cups all purpose flour
- 2 tablespoons sugar
- 2 tablespoons dark brown sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1 stick cold unsalted butter, cut into 1/2 inch pieces
- 3/4 cup semi-sweet chocolate chips
- 3/4 cup extra- ripe bananas, mashed
- 1/4 cup cold heavy cream, plus more for brushing the scones
- 1 cold egg
- 2 teaspoons vanilla extract
For the cinnamon-sugar topping
- 1/4 cup sugar
- 1 teaspoon cinnamon
Preheat the oven to 425F
Line 2 sheet pans with parchment
In a large bowl, whisk together the flour, sugars, baking powder, salt, cinnamon and nutmeg. Cut the butter into the dry ingredients using a pastry cutter until the butter is pea sized. Stir in the chocolate chips.
In a small bowl, whisk together the bananas, heavy cream, egg and vanilla until combined.
Pour the wet ingredients into the dry and mix with a fork until just combined. DO NOT OVER-MIX! Over-mixing = tough scones.
All bananas are not created equal, some may have more moisture than others. Therefor, if your dough looks dry, add a little more cream, too wet, add a little more flour.
The dough will be sticky which is why I like to use a scoop instead of dumping the dough out on a board and cutting them. You are welcome to cut them, but scooping the scones onto the parchment is much easier. I got 12 scones out of this batch, but you can make them larger or smaller if you’d like.
Place the tray of scones in the refrigerator for at least 20 minutes to chill before baking.
Next, mix the sugar and cinnamon together in a small bowl, brush the top of each scone with cream, sprinkle with cinnamon-sugar and bake for 20-22 minutes or until lightly browned and cooked through.
Enjoy these scones warm from the oven with lots of butter…and maybe an extra sprinkling of cinnamon-sugar.
These will keep in a container for a few days on the counter or a week in the refrigerator.
You can bake off just a few at a time and keep the rest of the scooped scones covered in the refrigerator or freezer until you’re ready for them.