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Banana Chocolate Chip Scones | Flaky & Easy Bakery Recipe

Banana Chocolate Chip Scones | Flaky & Easy Bakery Recipe

These Bakery-Style Banana Chocolate Chip Scones perfectly combine the sweet, nostalgic flavor of ripe bananas and chocolate chips with the flaky, tender, melt-in-your-mouth crumb of a classic butter scone. Finished with a sweet and tangy glaze, they are the ultimate breakfast treat!
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Prep Time 15 minutes
Cook Time 20 minutes
Optional Chill Time 1 hour
Total Time 1 hour 35 minutes
Servings: 12 scones
Course: Breakfast, brunch, Snack
Cuisine: American
Calories: 339
Ingredients Equipment Method Notes

Ingredients
  

The Scone Dough

  • 2 ⅔ cups 379 g all-purpose flour
  • ⅓ cup 71 g granulated sugar
  • 1 tablespoon baking powder See notes if using buttermilk
  • ½ teaspoon salt
  • ½ cup 113 g salted butter, cold and cubed (or kept in one stick to grate)
  • ⅔ cup cold heavy whipping cream or buttermilk
  • 1 teaspoon vanilla extract
  • ⅔ cup 165 g mashed very ripe bananas (about 1–2 medium bananas)
  • 1 to 1 ½ cups 170 to 255 g chocolate chips, mini chocolate chips, or chocolate chunks

The Sweet Glaze

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

Equipment

  • Half sheet pan
  • Parchment Paper
  • Large Mixing Bowl
  • Box Grater (for the butter)
  • Whisk and rubber spatula
  • Sharp knife or bench scraper

Method
 

  1. 1. Preheat and Prep

    Preheat the oven to 375°F (190°C). Line a half sheet pan with parchment paper and set aside.

    2. Mix the Dry Ingredients & Cut in the Butter

    In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Add the cold butter. Using a pastry blender or two forks, cut the butter into the flour mixture until crumbly and the butter is in small pea-sized pieces.(Pro tip: Alternately, you can grate a whole stick of cold butter into the flour using the large holes of a box grater, then toss to combine!)

    3. Mix the Wet Ingredients

    In a small bowl or liquid measuring cup, whisk together the cold heavy whipping cream (or buttermilk), mashed banana, and vanilla extract.

    4. Combine Wet and Dry

    Pour the wet banana mixture into the flour mixture. Stir gently with a fork or rubber spatula until it just starts to come together and forms large clumps. Add the chocolate chips or chunks.

    5. Knead and Shape

    Using your hands, gently knead the dough in the bowl until it forms a cohesive mass and most of the dry ingredients are incorporated. Turn the dough out onto a lightly floured counter and pat it into a long, skinny rectangle, about 15-inches long by 2 ½-inches wide.

    6. Cut the Scones

    Using a sharp knife or bench scraper, cut the rectangle into 12 wedges (triangles). Place them evenly spaced on the prepared baking sheet.(Optional but recommended: Cover the pan and refrigerate for 1 hour to firm up the dough. This prevents them from losing their shape in the oven!)

    7. Bake

    Bake for 15 to 20 minutes until the scones are golden brown and baked through. Remove from the oven and let them cool completely, or until just slightly warm.

    8. Mix the Glaze and Serve

    In a small bowl, whisk together the powdered sugar, sour cream (or buttermilk), warm water, and a dash of vanilla extract until completely smooth. (Thin with a few extra drops of water or milk if needed; it should be thick but pourable). Drizzle the glaze evenly over the cooled scones. Serve immediately!

Notes

  • If Using Buttermilk: If you swap the heavy cream for buttermilk, you must decrease the baking powder to 1 ½ teaspoons, and add ½ teaspoon of baking soda to the dry flour mixture!
  • Pan Scones: This scone dough also works incredibly well pressed into a specialty mini scone pan if you prefer not to shape it by hand.
  • Storage: Store glazed scones in an airtight container at room temperature for 1 to 2 days.
    Use a box grater to grate a solid, cold stick of butter directly into your flour mixture to guarantee the flakiest scone layers without the fuss of a pastry blender!