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Banana Chocolate Chip Scone Recipe

Sunny London
This recipe combines traditional English scones with banana and chocolate. It works well with a seasonal afternoon tea menu.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Afternoon Tea
Cuisine British
Servings 24 Scones

Ingredients
  

  • 4 cups all-purpose flour have extra to dust rolling pin and biscuit cutter, plus to add if dough consistency is too sticky
  • 1/2 cup sugar
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 12 tablespoons cold butter 1 1/2 sticks or margarine, grated or diced in to small cubes
  • 2 small bananas very ripe and mashed
  • 1/2 cup low-fat Greek yogurt or regular
  • 1 cup milk chocolate or dark chocolate chips
  • 1 egg beaten with a teaspoon water glaze
  • Chocolate Cream Cheese:
  • 1 cup milk chocolate or dark chocolate chips
  • 1/4 whipping cream
  • 1 package 8 ounces whipped cream cheese

Instructions
 

  • Preheat oven to 425 degrees.
  • Grease or spray scone baking pan and/or cookie sheets.
  • Make Chocolate Cream Cheese: Add chocolate and cream in a small saucepan over very low heat, stirring until chocolate is smooth and mixture is melted. Set aside and cool to room temperature. Stir the mixture into cream cheese in a small bowl. It may be covered and refrigerated for several days. Serve at room temperature.
  • To begin making scones, use a sifter to mix first five dry ingredients together in to a food processor fitted with a metal blade or in a mixing bowl. Process or mix at a low speed, or until combined.
  • Add cold butter cubes and blend until mixture resembles coarse crumbs.
  • Add banana, yogurt and chocolate chips. Mix until all dry ingredients are moistened.
  • When dough is sticky to touch but manageable without overtaking your hands, remove it to a floured surface like a marble slab.
  • If using a scone pan, flatten the dough a bit with your hands and then pull sections off to half fill a wedge in the pan. Repeat until pan is full. Take remaining dough and use a rolling pin to create a circle approximately 3/4 inch thick. Using a 2-inch round, square or heart-shaped biscuit cutter dipped in flour, cut out biscuits. Place them about 1 inch apart on a greased baking sheet. Gather up the scraps of dough and pat them into a 3/4 inch disk. Continue cutting and patting out dough until all dough is used.
  • Brush tops of scones lightly with egg glaze. Discard extra glaze.
  • Bake 7-10 minutes, or until scones are golden brown.
  • You may wrap scones well and keep overnight at room temperature or freeze. Reheat them at 350 degrees for 5 minutes or until hot.
  • Serve warm with Chocolate Cream Cheese.