These are the best light and crispy banana chocolate chip scones! When you want to make something other than banana bread this is a great recipe to try! They’re buttery yet crumbly and perfect with coffee or tea.
😋 Taste and features
- Crispy out the outside but soft and crumbly when bitten
- Filled with chocolate chips
- 1 banana needed for these easy banana scones
- Extra moist from the butter and heavy cream
🛒 Ingredients
🗒️ Instructions
Scones can seem tricky because the use of cold butter but if you follow the instructions below you make the best banana chocolate chip scones!
Step 1. Mash bananas in a bowl and then mix in heavy cream and vanilla extract and set aside.
Step 2. Mix flour, sugar, baking powder and salt in a bowl until combined. Then cut up cold butter into small cubes and combine with the dry ingredients. The butter should look pea sized. Then add the mashed banana mixture into the flour mixture until just barely combined.
Step 3. Fold in chocolate chips and then shape scones into triangles. Place scones in the fridge for an hour before baking to ensure the shape remains the same.
Step 5. Heat oven to 375F and bake for 16-20 minutes until done! You can brush your scones with an egg-wash mix (egg + 1 tbsp of water) to give it a nice sheen of color!
👩🍳 Top tips
- Cold, I repeat COLD butter! The colder the butter the higher and lighter your scone! I cut my butter into small cubes before adding it into the batter so it gets incorporated better.
- Have a light touch for the best banana choc scones! You ideally want to prevent yourself from overworking the dough! Chunks of butter means a crumbly light texture – you do not want the dough to be completely smooth!
- Weigh your flour! If you add more flour than what is in the recipe it can lead to dry scones.
- Chill your scones in the fridge for at least 1 hour before baking them. The reason why you want to do this is to ensure that they keep their shape.
🙋 Frequently asked questions
Are scones and biscuits the same?
Biscuits and scones are chemically leavened dough that have a high ratio of liquid to flour and fat. Biscuit dough is made primarily with cold butter and buttermilk while scones are primarily made with heavy cream and eggs which gives it a denser, more crumbly texture. If you want to learn a little more about the differences you can read this article here.
What do I do if my bananas are not ripe enough?
The riper the better as you’ll get more sweetness in the scone. If your bananas are a tinge green you can put them (peel on) in the oven for 30 minutes at 300F!
What type of chocolate chips should I use?
I used semi-sweet chocolate chips in this recipe but I think dark chocolate would be delicious as well! You can even chop up a bar of chocolate if you want more “chunks” throughout the scone.
🧺 Storage tips
- Room Temperature: Store at room temperature wrapped in an an airtight container for up to 3 days. The heavy cream and butter will keep these scones moist but crumbly!
- Fridge: Cool scones completely and store them in an airtight container for up to 1 week.
- Freezer: If you want to make a batch of scones to store in the fridge shape them first and then place them in an airtight container or freezer safe bag and put in the freezer for up to 3 months. They will be good for up to 3 months but note the date of when it was baked on the container! Thaw for 30 minutes at room temperature before baking!
🔎 Related recipes
Chocoaholic? Here are a few of my favorite chocolate chip recipes!
Chocolate Chip Cookies with Pudding Mix
📖 Recipe
Banana Chocolate Chip Scones
Equipment
- Electric Mixer
Ingredients
- 2 1/2 Cups All Purpose Flour (385 Grams)
- 1/3 Cup White Granulated Sugar (67 Grams)
- 8 tbsp Unsalted Butter (113 Grams / 1 Stick)
- 1 Medium Banana (118 Grams)
- 2/3 Cup Heavy Cream (180 Grams)
- 1 Cup Chocolate Chips (170 Grams)
- 2 1/2 tsp Baking Powder (12 Grams)
- 2 tsp Vanilla Extract (10 Grams)
- 1 tsp Salt (6 Grams)
Instructions
- Mash bananas in a bowl and then mix in heavy cream and vanilla extract and set aside.
- Mix flour, sugar, baking powder and salt in a bowl until combined.
- Cut up cold butter into small cubes and add to the dry ingredients. Combine until there are still pea-sized butter.
- Add the mashed banana mixture into the flour mixture until just barely combined and then fold in chocolate chips.
- Shape dough into even triangles and plate in the fridge for an hour before baking.
- Heat oven to 375F and line a cookie tray with parchment paper.
- Bake scones for 16-20 minutes until done!
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