Banana Chocolate Scones

Banana Chocolate Scones are soft, moist, and full of chocolate! Light and fluffy scones made naturally sweet and cakey with mashed banana studded with melted chocolate. These banana scones pair perfectly with your morning coffee breakfast or your afternoon tea!

Scones; One of the easiest cake recipes you’ll make!

Is it too cliché to claim that these chocolate chip banana bread scones are the best I’ve ever tasted? Lately, I’ve become quite obsessed with making scones. I adore the slightly crisp exterior combined with the soft, fluffy interior—it’s like a delightful mix of pastry and cake, but lighter.

Scones are also forgiving and straightforward to prepare, and I’ve been able to use my sourdough discard to create some delicious versions. These banana chocolate chip scones have become a family favorite. They carry a lovely banana aroma, are just sweet enough, and have a wonderfully soft and fluffy texture inside.

They strike the perfect balance between a biscuit and a muffin. Sweet, flaky, soft, tender, and incredibly tasty—scones are a joy to eat when made properly. Fortunately, making excellent scones at home is easy with the right recipe, and this chocolate chip banana bread scone recipe is truly exceptional.

These banana chocolate chip scones boast the ideal scone texture, thanks to the moisture from the bananas and the buttery pockets throughout. The melty chocolate chips add just the right touch of sweetness and are delightful when warm. The mashed bananas not only provide flavor but also eliminate the need for eggs. Best of all, these scones are quick to prepare, taking less than an hour from start to finish.

However, there are some important things to note if you first-timer making this scone, here’s how

Some important tips when you make scones!

Although making scones is one of the easiest cake or dessert recipes, my first attempt ended in disaster with undercooked, floury scones. However, my strawberry scones turned out great—you can find that recipe here!

So, here are some tips to ensure success this time:

• Make Straight Cuts: Don’t twist or turn the knife when cutting; use straight, even cuts.
• Adjust Flour if Needed: If the dough is excessively soft and sticky, add a bit more flour.
• Chill Before Baking: Refrigerate the scones before baking to firm up the butter and dough.
• Moisture from Bananas: The mashed banana keeps the scones soft and moist for days, and I love the unique crumb texture—it’s slightly different from traditional scones, but perfect.
• Use Cold Butter: Ensure the butter is completely cold to help form puffs in the scones.
• Sweeten to Taste: If you prefer sweeter scones, you can add more banana or sugar. in my recipe, I’m not adding more sugar just natural sweeteners from ripe bananas

• Don’t Overmix: Scone dough shouldn’t be overmixed; err on the side of undermixing. Too much mixing leads to tough scones instead of the desired texture. Avoid overmixing to keep the scones light and fluffy. The dough should be a bit lumpy!
• Fresh is Best: Scones are always best on the day they’re made, as they lose flavor and texture the next day. If you need to prepare ahead, you can follow the recipe up to the baking step, then refrigerate overnight or wrap tightly and freeze for up to a month. Bake them straight from the freezer, adding a few extra minutes.

I think that’s all from my notes, if you have more just add them here, hope it helps, and let’s start baking!

Ingredients  of Banana Chocolate Scones

• Banana; Make sure your banana is sweet and ripe, even overripe bananas are best for this recipe. I use cavendish bananas because that’s what is widely available here. You can use any of your favorite bananas and you want to make sure they are ripe and sweet for the flavor to shine through.
• Chocolate chopped; I use dark chocolate chunk chopped. You can use semi-sweet or milk chocolate chips
• Cake flour; Low to medium-gluten flour is recommended for making scones. So, I use this cake flour, feel free to use all-purpose flour or wheat flour. I am aiming for a soft and fluffy interior with scones that make them heartier.
• Baking powder; responsible for making the scones rise, light, and airy in texture too
• Butter chilled and diced; I use unsalted butter here, It is very important that the butter is chilled. You can grate them or dice them into small cubes. The cold butter makes the scones flaky and airy
• Egg yolk; Separate the white egg and the yolk because we only use the egg yolk for this banana chocolate scones.

Let’s Make Banana Chocolate Scones

Start by preheating your oven to 356°F (180°C). This will ensure that your scones bake evenly and develop a beautiful golden-brown crust.

Slice the banana into small pieces and set them aside. We’ll incorporate these into the dough later.

In a separate bowl, sift together the flour and baking powder. This helps to aerate the flour and prevents lumps from forming.

Add the cold butter cubes to the dry ingredients and use your fingertips to rub the butter into the flour mixture until it resembles coarse crumbs. This process, called “cutting in the butter,” helps to create a flaky texture in the scones.

Add the sliced banana, egg yolk, and chocolate chips to the flour-butter mixture. Stir until the ingredients are just combined. Be careful not to overmix, as this can lead to tough scones.

Transfer the dough to a lightly floured surface and shape it into a round disk.

Wrap the dough in plastic wrap and chill it in the refrigerator for at least 30 minutes. This chilling step helps to relax the gluten in the dough, resulting in a more tender and flaky scone.

Baking the Scones:

Cut the chilled dough into 8 equal wedges. Place the wedges on a baking sheet lined with parchment paper, spacing them slightly apart.

Create an egg wash by whisking together the egg yolk and milk. Brush the tops of the scones with the egg wash for a golden-brown finish.

Bake the scones in the preheated oven for 20 minutes, or until they are golden brown and cooked through.

Let the scones cool slightly on the baking sheet before transferring them to a wire rack to cool completely. Serve warm with butter and jam, or enjoy them as is.

Enjoy your delicious homemade banana chocolate scones! Remember to adjust the baking time based on your oven’s temperature and your desired level of doneness.

Recipe Notes;

1. Ensure the butter is completely cold so it can puffs form on the scones.
2. If you want them sweeter, feel free to add more bananas or sugar to taste.
3. Do not stir too much to keep the scones light and fluffy.

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Don’t forget to check my previous recipe here;

Banana Chocolate Scones

Sonia Ardiana

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

resting time in refrigerator 30 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine American

Servings 8 pcs

Ingredients

  

• 3 banana
• 1/3 cup chocolate chopped
• 1 cup cake flour
• 1 tsp baking powder
• 2 tbsp butter chilled and diced
• 2 egg yolk

Instructions

 

• Preheat your oven to 356°F (180°C).
• Slice the banana and set aside.
• Then in another bowl sift the flour and baking powder so there are no lumps.
• Add the cold butter cubes to the flour mixture and mix well until the mixture resembles coarse crumbs.
• Add the banana, egg yolk, and chocolate and stir until all ingredients are combined and form a slightly sticky dough.
• Put the dough on a floured cutting board surface, shape the dough into a round shape flatten.
• Keep the dough for half an hour in the freezer or refrigerator to help it relax, then cut it into 8 pieces.
• Place the dough pieces on a baking sheet place lined with parchment paper, and brush with the egg yolk and milk mixture. Bake in the oven for 20 minutes or until the scones are golden and evenly cooked.
• Enjoy your banana chocolate scones!

Notes

1. Make sure the butter is completely cold so that puffs form on the scones.
2. If you want them sweeter, you can add more banana or sugar to taste.
3. Do not stir too much to keep the scones light and fluffy.

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