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two banana bread scones on white plate

Chocolate Chip Banana Bread Scones

Yield: 12 scones
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes

Ingredients

Scones:

  • 2 ⅔ cups (379 g) all-purpose flour
  • ⅓ cup (71 g) granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup (113 g) salted butter, cubed
  • ⅔ cup cold heavy whipping cream or buttermilk (see note for buttermilk)
  • 1 teaspoon vanilla extract
  • ⅔ cup (about 151 g) mashed very ripe bananas (1-2 medium bananas)
  • 1 to 1 ½ cups (170 to 255 g) chocolate chips, mini or regular or chocolate chunks

Glaze:

  • ½ cup (57 g) powdered sugar
  • 1 tablespoon sour cream or buttermilk
  • 1 tablespoon warm water
  • Dash of vanilla extract

Instructions 

  • Preheat the oven to 375 degrees F. Line a half sheet pan with parchment paper. Set aside.
  • In a large bowl, whisk together the flour, sugar, baking powder, and salt (if using buttermilk, see note for adding baking soda). Add the butter. Using a pastry blender or two forks, cut in the butter to the flour mixture until crumbly and the butter is in small pea-sized pieces. Alternately, you can grate the butter into the flour with the large holes of a box grater and toss to combine with the flour (don't cut the butter into chunks, leave it whole as a stick).
  • In a small bowl or liquid measuring cup, whisk together the cream (or buttermilk), mashed banana and vanilla extract.
  • Add the wet ingredients to the flour mixture. Stir with a fork or rubber spatula until it starts to come together and forms large clumps. Add the chocolate chips or chocolate chunks.
  • Using your hands, knead the dough until it forms an cohesive mass and most of the dry ingredients are incorporated.
  • Turn the dough onto a lightly floured counter and pat into a long, skinny rectangle, about 15-inches long by 2 1/2-inches wide. (You can alter the dimensions if you want larger or smaller scones.) Using a sharp knife or bench knife, cut the rectangle into 12 wedges or triangles.
  • Place evenly spaced on the prepared baking sheet. At this point, you can cover and refrigerate for an hour to firm up the dough (or up to 24 hours) or bake right away. If baking right away, the scones might lose a bit of their shape, but they'll still taste great.
  • Bake for 15-20 minutes until golden and baked through. Let cool completely or until just warm before glazing.
  • For the glaze, whisk together all the ingredients until smooth, thinning with extra water or milk, if needed. It should be thick but pourable. Drizzle the glaze evenly over the scones. Serve immediately or store in an airtight container at room temp for 1-2 days.

Notes

Buttermilk: if using buttermilk, decrease the baking powder to 1 1/2 teaspoons and add 1/2 teaspoon baking soda
Scone Pan: this scone dough works great baked in a mini scone pan like this one.