Chocolate Chip Banana Scones have are crunchy on the outside, moist and tender on the inside with a sweet banana flavor and drizzled with cinnamon glaze icing!
Make sure you make my Chocolate Chip Banana Bread too! I use a secret technique that makes it the ABSOLUTE BEST!
Banana Scones Are An Easy Breakfast Pastry!
I hear a lot that people don’t like scones…and I kind of understand if your first scone was a bad one…because when they’re bad, well, they’re badddd. Dry and crumbly with little to no flavor. In other words, not worth the calories.
But a good scone is one of those foods that, when done well, they are…dare I say…life changing. Ok, I need to calm down, but you get what I mean. AND scones are really easy to make. Like, super easy. And today I’m taking a classic scone and making it even more special: Chocolate Chip Banana Scones. I really want you to try these!
Why You Will Love These Scones
- This scone recipes provides a golden, crunchy exterior, with a light, flaky inside, like the perfect combination of a biscuit and a muffin…or in this case banana bread.
- These Banana Scones are the perfect subtle sweetness with mashed bananas adding extra moisture and a few chocolate chips to make things even more delicious.
- They are so easy to make, done in just about 30 minutes.
- For some reason, scones seem fancier than muffins, so this is a fantastic brunch or breakfast recipe for the holidays or when you’re looking to impress.
Looking For More Scones Recipes? Try These:
How To Make Scones
Scones are actually very simple to make and seem way fancier than they are. But serve them along with some clotted cream, or a spread of butter and you’ll see why I love them so much!
Ingredients/What You Will Need
- Butter. I use salted butter in this recipe, because it’s what I almost always use in my baked goods, and I enjoy the salty balance with the sweetness.
- Heavy cream. This is an important ingredient when making scones, so don’t try and sub it out with milk, light cream, or half and half.
- Banana. You will need 1 very ripe banana to impart the most sweetness and flavor!
- Dry Ingredients: All purpose flour, baking powder, kosher salt
- Light brown sugar. You can certainly use dark brown sugar as well. I like the subtle richness brown sugar adds to the these scones.
- Ground cinnamon
- Chocolate ships
- Turbinado sugar. You can find this at the supermarket, like Sugar In the Raw. I use it to sprinkle on top of the scones to add a sweet crunch! The texture is amazing!
Whisk the flour, baking powder, sugar, cinnamon, and salt together. Cut the butter into the mixture using a pastry cutter (you can also use a fork) and then stir in your chocolate chips.
Whisk together your wet ingredients in a small bowl…the banana, heavy cream and add them into the flour mixture, like you would if you were making banana bread.
Lightly knead the dough on a floured work surface and then cut into wedges. Sprinkle on some crunchy coarse turbinado sugar and bake!
When they’re done drizzle them with a little glaze icing and enjoy!
Tips and Tricks
Here’s the thing, scones are very simple to make, and honestly pretty tough to mess up if you have a good recipe. There are a few tricks to help ensure success though:
- Make sure your butter is cold. The cold butter melts into the dough creating the flakiness that makes them irresistible.
- Cut your butter into cubes. This helps it mix in faster without warming up the butter too much.
- Bake at a high temperature so the outsides get crispy, while the inside stays soft and flaky.
- Topping with turbinado sugar (Sugar In The Raw) gives you extra crunch, which is my favorite part of a scone.
Are These Scones Fluffy?
YES! The interior of these scones are a fluffy yet flaky soft banana bread, and the outside has a buttery crunch. You will notice there are no eggs in this recipe, which is correct. Scones don’t traditionally include eggs, which also leads to their flaky, fluffy texture.
Can You Add Nuts?
You absolutely can. Mix in 1/2 cup of chopped pecans or walnuts if you would like! If you would like to leave out the chocolate chips that’s fine too!
How To Store Scones
If these happen to make it beyond 10 minutes of baking them, I give you credit for self control. To store them, place them in an airtight container for up to 3 days.
To Freeze: And you can absolutely freeze them as well! Just allow them to thaw out at room temperature. After they’re frozen and thawed you can place them in a 350°F oven for 3-4 minutes to reheat, and get the edges crisp again.
I would recommend if you plan on doing this to wait until you’re ready to serve to drizzle with icing! Enjoy!
Here Are More Banana Recipes You Will Love
These easy Chocolate Chip Banana Scones are like banana bread with crispy, buttery edges and soft, flaky centers. The perfect scone!
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup cold butter, cut into cubes
- 1 cup semi-sweet chocolate chips
- 1/2 cup + 2 tablespoons heavy cream, divided
- 1 medium banana, mashed (about 1/3 cup)
- 2 tablespoons turbinado sugar for garnish
- 2 tablespoons butter, melted
- 1 cup powdered sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons milk
- Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
- In a large bowl whisk together the flour, baking powder, salt, brown sugar, and cinnamon.
- Cut the butter into the mixture using a pastry cutter or a fork until the mixture resembles very coarse sand. Don’t worry if you have butter the size of peas throughout the mixture, this is fine. Mix in the chocolate chips.
- In a medium bowl mix together 1/2 cup of the heavy cream and banana.
- Make a well in the center of the dry mixture and pour the cream mixture into the well. Mix the dough together using a wooden spoon or rubber spatula. It will be slightly dry, but will hold together. Don’t over-mix.
- Place the dough onto a lightly floured surface and form it into a disk about 1 1/2 – 2- inches thick. Using a knife or a pizza cutter, cut the dough into 6 wedges.
- Place the wedges onto the prepared baking sheet, and brush with the remaining 2 tablespoons of heavy cream. Sprinkle with turbinado sugar.
- Bake for 15- 20 minutes until the edges are golden brown.
- Icing: Whisk together the butter, powdered sugar, cinnamon, and milk until smooth. Drizzle the icing onto the scones and allow it to set.
- Serve warm or at room temperature.
Store airtight for up to 2 days.
- Serving Size:
- Calories: 726
- Sugar: 64.7 g
- Sodium: 210.5 mg
- Fat: 34 g
- Carbohydrates: 103.8 g
- Protein: 7.9 g
- Cholesterol: 62.2 mg
Keywords: cookies and cups, scones, scones recipe, banana scones, chocolate chip banana
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