Banana Chip Scones

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Make banana chip scones for breakfast, or save them for an afterschool snack for your kids.

Difficulty: Easy

Hands-on: 20 minutesTotal: 45 minutes

Serves: 8

Ingredients

  • 1 large egg
  • ⅓ cup sour cream
  • 1 large ripe banana, peeled
  • 1 cup cake flour
  • ½ cup whole wheat flour
  • ½ tsp. ground cinnamon
  • ½ tsp. kosher salt
  • 2 tsp. baking powder
  • ½ cup granulated sugar
  • 1 cup chocolate chips
  • ½ cup cold unsalted butter, diced
  • ½ cup heavy cream

Directions

  • Preheat oven to 375°F. Line a baking sheet with parchment. In a small bowl, combine egg, sour cream, and banana. Stir and mash together with a fork and set aside. In a large bowl, sift together cake flour, whole wheat flour, cinnamon, salt, baking powder, and sugar. Toss in chocolate chips.
  • Cut the chilled butter into the dry ingredients, breaking it into small, pea-sized pieces with your fingertips or a pastry blender. Be sure not to mix too much. Butter and flour should create a dry, crumbly mixture, not a paste.
  • Make a well in the center of the flour-butter mixture, and pour in the wet ingredients. Stir gently until just moistened. Turn the dough onto a lightly floured work surface and fold it 7 or 8 times, until it holds together. (This is not kneading.) Flatten the dough into a disk 1" thick. Cut the disk into 8 wedges and place them on the prepared pan, evenly spaced.
  • Brush cream generously on the top of each scone. Rest 10 minutes before baking until golden brown, about 15 minutes.

Recipe Information

Serves: 8

Ingredients

  • 1 large egg
  • ⅓ cup sour cream
  • 1 large ripe banana, peeled
  • 1 cup cake flour
  • ½ cup whole wheat flour
  • ½ tsp. ground cinnamon
  • ½ tsp. kosher salt
  • 2 tsp. baking powder
  • ½ cup granulated sugar
  • 1 cup chocolate chips
  • ½ cup cold unsalted butter, diced
  • ½ cup heavy cream

Directions

  • Preheat oven to 375°F. Line a baking sheet with parchment. In a small bowl, combine egg, sour cream, and banana. Stir and mash together with a fork and set aside. In a large bowl, sift together cake flour, whole wheat flour, cinnamon, salt, baking powder, and sugar. Toss in chocolate chips.
  • Cut the chilled butter into the dry ingredients, breaking it into small, pea-sized pieces with your fingertips or a pastry blender. Be sure not to mix too much. Butter and flour should create a dry, crumbly mixture, not a paste.
  • Make a well in the center of the flour-butter mixture, and pour in the wet ingredients. Stir gently until just moistened. Turn the dough onto a lightly floured work surface and fold it 7 or 8 times, until it holds together. (This is not kneading.) Flatten the dough into a disk 1" thick. Cut the disk into 8 wedges and place them on the prepared pan, evenly spaced.
  • Brush cream generously on the top of each scone. Rest 10 minutes before baking until golden brown, about 15 minutes.

Nutrition Information

Nutrition Information
Amount per serving
Calories410
Total Fat26g
Saturated Fat16g
Cholesterol75mg
Sodium270mg
Total Carbohydrate46g
Dietary Fiber3g
Sugars23g
Protein5g