It’s not that I have anything against scones. They’ve just never been my go-to treat with coffee or tea. Until now. Until these scones.
This baking experiment was a lesson for me. A lesson that all scones are not created equal. It’s quite possible that I’ve had bad luck in scone taste testing in the past. Maybe I never had a good scone. If so, that has changed!
The bananas help to keep these scones on the moister side of things. They are far from dry. The chocolate chips and toasted walnuts are delicious additions. Though it may be tempting to skip the toasting of the walnuts…don’t. It adds so much more flavor to the finished treat. Of course, the sweetened glaze is an added bonus for me.
These can be whipped up in no time flat. From start to finish, they only take about 40 minutes. You don’t even need special tools…not even a mixer.
One small warning…your hands may get slightly sticky in forming the dough. A little soap and water rectifies that quickly! But hey, it will bring back childhood memories of working with clay or playdoh. :))
Chocolate Chip Banana Scones
For the Scones:
1 cup AP flour
1 cup whole wheat flour
1/4 cup brown sugar, packed
1/2 teaspoon salt
1/3 cup butter, cold and cut in small pieces
3/4 cup heavy cream
1 teaspoon vanilla extract
2 tablespoons pure maple syrup
1 cup small diced ripe banana
1/2 cup mini chocolate chips (reserve 1 tablespoon for topping)
1 /3 cup finely chopped walnuts (reserve 1 tablespoon for topping)
For the Maple Glaze:
1 cup powdered sugar (+ up to 1/4 cup more as needed)
1 tablespoon butter, melted
1 teaspoon vanilla extract
1/4 cup pure maple sugar
Preheat oven to 425°F. On a baking sheet, place about 1/2 cup of walnut halves in a single layer. Toast in the oven until fragrant and medium brown in color, 3-5 minutes. Allow to cool slightly, then finely chop. Measure out 1/3 cup, any remaining cuts can be used for garnish or another use.
In a large bowl, whisk together the flours, brown sugar and salt. With a pastry cutter, a fork, or your hands, cut in the butter. The mixture will be somewhat dry, with coarse crumbs of flour covered butter. Some pieces will be larger than others, this is fine.
In a measuring cup, combine the heavy cream, vanilla and syrup. Add the wet ingredients to the flour/butter mixture. Mix with a rubber spatula or wooden spoon just until ingredients are combined. (Over mixing will cause the butter to break down.) Stir in the diced banana, chocolate chips and walnuts. Mix just until combined and everything is well distributed. (The dough may seem dry and as if it is lacking liquid, there is enough. If you’re having a difficult time incorporating the ingredients, use your hands.)
Place the dough on a flat work surface. Form into a circle about 8-inches in diameter and about 1-inch thick. Using a long chef knife, cut the circle into 8 wedges. Place the wedges on a parchment lined baking sheet and bake 17-20 minutes, or until golden brown.
Cool on a wire rack. While the scones are cooling, make the maple syrup glaze. Combine the maple syrup, butter, vanilla and 1 cup of the powdered sugar. Whisk well until the glaze is the right consistency. Add additional sugar 1 tablespoon at a time as needed. Test the consistency with a fork. When the fork is dipped in the glaze and raised, the glaze should drip/drizzle off the fork with a little effort…slightly thicker than liquid.
When the scones are completely cooled, drizzle the glaze over each one. Top with reserved chopped walnuts and chocolate chips as desired.
Recipe adapted from Cookie+Kate, here.