Thursday, February 16, 2012

Chocolate Chip Banana Bread Scones

Oof. I just found a large cocoa patch on my jeans. I'm not sure how it got there, but it's rather unsightly and I hope it hasn't been there for long. I'm glad no one walked in to the bathroom, only to find my scrubbing my inner thigh while wearing these bad boys (don't ask).

This recipe was chosen via poll on the facebooks. If you aren't already a fan of me there, you should totally get on that. Don't you want more me in your life? Ahem, okay, I feel like I've talked about how freezing bananas and then thawing them out makes them slither out of their skins but I'm not sure I emphasized how creepy it is. I was holding them at arms length the whole time. I don't think I will ever get over this. It's like living in fear of those tubes of biscuit.

Mkay, scones. I've made british-y type scones before, with clotted cream and lemon curd, but never this type of thing. The important thing with scones is cold butter. This makes little pockets in the dough that creates layers, since the butter isn't like, fully incorporated. It separates the dough! Make sure to work quickly, so the heat of your hands doesn't melt the butter. Got it? Now off you go!

Scones taped to the wall outside my friend's door. Haha.

Chocolate Chip Banana Bread Scones
adapted from the family kitchen

2 very ripe bananas (about 8 oz or 1 cup once mashed)
2-4 tablespoons milk
1/2 cup greek yogurt
2 1/2 cups all-purpose flour
4 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoons salt
1 teaspoon cinnamon
4 tablespoons unsalted butter, very cold
¾ cup semisweet chocolate chips
For the glaze:
1 tablespoons butter
2 tablespoons milk
1/4 cup packed brown sugar
1/4 teaspoon vanilla extract
1/2 cup confectioner’s sugar

1.In a large bowl mash the bananas, add the milk and yogurt and stir together. Set aside.
2. Whisk together the flour, sugar, baking power, salt and cinnamon in a large bowl. Cut the butter into several pieces and work it into the dry ingredients with a fork or your fingers until the butter is completely worked in the looks like small peas.

3. Pour the flour mixture into the banana mixture and stir well until just incorporated. Fold in the chocolate chips with a wooden spoon.

4. Place the dough on a piece of plastic wrap and pat it into a disk about 1-inch thick and wrap it tightly. Freeze the disk for about 30 minutes.

5. Preheat the oven to 400F.

6. Remove the plastic wrap and place the disk on a lined baking sheet and cut into 8 even wedges. Pull them apart a little bit to allow for expansion. Bake for 25-30 minutes or until just golden.

7. To make the glaze, melt the butter and milk together in the microwave. Whisk in the brown sugar, vanilla and confectioners sugar until completely smooth. Once the scones have cooled drizzle the glazed directly over them and serve.


  1. Ahhh! So delicious! Thanks for giving me some. I also am pretty unnerved by how slithery bananas are once they come out of their frozen shell. Now I just chop them into slices and bag them up in the freezer. Also...have you ever tried making scones with avocado instead of butter? I did it over the summer--it's fun, actually works, and gives the scones a slight greenish tinge...maybe it'd pair well with matcha.

    1. That sounds great, Aly! I have, unfortunately, not baked much at all with avocado. It's on my list of things to accomplish.

  2. This is a delicious one here. I love the banana chocolate chip combo but have never seen it done in a scones. I would love to wake up to this on my breakfast plate-yum!

  3. love scones and banana and chocolate what's not to like!

  4. Hey, I think that's my door! : )

  5. Just made these tonight and they turned out great! Next time I will probably add a little more sugar, but thats just me...I have a major sweet tooth. Loved them! thanks for the recipe!


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