Banana Chocolate Chip Scones

🧂 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

• 1 Prep: Line a baking sheet with parchment paper and set aside.
• 2 Dry mixture: In a large mixing bowl, whisk together flour, sugar, baking powder,
  salt, and chocolate chips.
• 3 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.
• 4 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.
• 5 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.
• 6 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.
• 7 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).
• 8 Chill and preheat: Chill the entire baking sheet in the fridge while you preheat
  the oven to 400°F.
• 9 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.
• 10 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!

Nutrition Info