Banana Scones -

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Banana Scones

These whole grain banana scones are filled with chocolate chips, cinnamon, and a whole ripe banana for a tender, lightly sweet treat.

Prep Time15

Cook Time25

Chilling Time30

Total Time1 10

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Servings: scones

Calories: 399kcal

In a small bowl, whisk together the 1 large ripe banana, mashed , ⅓ cup heavy cream, and 1 large egg. In a large bowl, whisk together the 2 cups oat flour or whole wheat pastry flour, ¼ cup almond flour, ⅓ cup light or dark brown sugar, 2 ½ teaspoons baking powder, 1 teaspoon ground cinnamon, and ½ teaspoon fine sea salt Cut in the ½ cup cold unsalted butter with a pastry blender or a fork until the mixture resembles coarse meal with some larger pieces. Stir in the ½ cup semisweet chocolate chips.
Drizzle in the banana mixture and stir with a fork until the mixture is crumbly and moistened. Dump the mixture onto a parchment-lined baking sheet and pat it into a craggy, 6-inch circle. Using a sharp knife cut the circle into 8 equal triangles. Place the tray in the freezer for at least 30 minutes.
When ready to bake, preheat the oven to 425°F. Spread the triangles a few inches apart on the baking sheet and brush the tops with a little cream if you wish. Place in the oven and bake until the scones are golden brown and set, about 25 minutes. A toothpick inserted into the center of a scone should come out clean. Transfer the baking sheet to a wire rack to cool slightly. Serve warm or room temperature.

Make ahead tips: After freezing the scones for 30 minutes, transfer them to an airtight container, then store in the freezer for up to 2 months. You can bake the scones directly from frozen. If they have been frozen for awhile, they made take a little bit longer to bake.
Rest the dough. If making these scones using oat flour, you may find the dough to be wet. Place it in the fridge for 20 minutes or so, then form it into a disk on the baking sheet and cut into 8 scones.
Sprinkle with sugar. After brushing the scone tops with cream, sprinkle them with coarse sugar or turbinado sugar.
Make them dairy-free. Swap the butter for dairy-free butter or cold coconut oil, and use coconut milk or oat milk for the heavy cream.