Banana Chocolate Chip Scones

Ingredients

• 2 cups (280 grams or 10 ounces) all-purpose flour, sifted
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup (50 grams or 1.7 ounces) granulated sugar (or 1/3 cup for sweeter scones)
• 1/3 cup (75 grams or 2.6 ounces) cold butter, cut into 1/4-inch pieces
• 3/4 cup heavy cream ((plus more as needed), plus 1 tablespoon (for brushing the tops))
• 1/2 teaspoon vanilla extract
• 1/3 cup banana pieces
• 1/2 cup (170 grams or 6 ounces) chocolate chips or chunks
• Coarse/turbinado/demerara sugar (, for sprinkling)

Instructions

1. 1

   Preheat the oven to 400F degrees. Line a large baking sheet with parchment paper or silicone baking mat. Set aside.

2. 2

   In a large bowl, whisk together flour, baking powder, sugar and salt. Cut in the butter, using a pastry blender or your fingers. Alternatively, you can pulse the ingredients in a food processor. Mix until mixture resembles coarse meal (uneven pieces of butter in the mixture is good!). Add 3/4 cup heavy cream and vanilla extract and stir with a spatula or a fork until dough begins to form. If dough is too crumbly, add more heavy cream - up to 1/4 cup. Don't overmix. Gently fold in bananas and chocolate chips. The dough will be slightly sticky.

3. 3

   Transfer dough to a floured surface and knead dough gently, about 5-6 times, until a ball forms. Pat the dough into a 9-inch (22 cm) circle, about 3/4-inch thick. Cut the circle into 8 even wedges.

4. 4

   Place the scones on prepared baking sheet. Brush the tops with a bit of heavy cream. Sprinkle with coarse sugar. Bake scones for 15-18 minutes, or until golden brown. Transfer baking sheet to a wire rack and allow it to cool for 10 minutes. While scones are still hot, sprinkle again with coarse sugar for extra crunchiness.

5. 5

   These scones are delicious either warm or at room temperature.

6. 6

   Scones are best eaten the same day they are made, but they can be frozen for up to 1 month.