Banana Nut Chocolate Chip Scones Recipes

CHOCOLATE CHIP BANANA SCONES

Steps:

• 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.
• 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.

CHOCOLATE CHIP BANANA BREAD SCONES

Steps:

• Preheat the oven to 375 degrees F. Line a half sheet pan with parchment paper. Set aside.
• In a large bowl, whisk together the flour, sugar, baking powder, and salt (if using buttermilk, see note for adding baking soda). Add the butter. Using a pastry blender or two forks, cut in the butter to the flour mixture until crumbly and the butter is in small pea-sized pieces. Alternately, you can grate the butter into the flour with the large holes of a box grater and toss to combine with the flour (don't cut the butter into chunks, leave it whole as a stick).
• In a small bowl or liquid measuring cup, whisk together the cream (or buttermilk), mashed banana and vanilla extract.
• Add the wet ingredients to the flour mixture. Stir with a fork or rubber spatula until it starts to come together and forms large clumps. Add the chocolate chips or chocolate chunks.
• Using your hands, knead the dough until it forms an cohesive mass and most of the dry ingredients are incorporated.
• Turn the dough onto a lightly floured counter and pat into a long, skinny rectangle, about 15-inches long by 2 1/2-inches wide. (You can alter the dimensions if you want larger or smaller scones.) Using a sharp knife or bench knife, cut the rectangle into 12 wedges or triangles.
• Place evenly spaced on the prepared baking sheet. At this point, you can cover and refrigerate for an hour to firm up the dough (or up to 24 hours) or bake right away. If baking right away, the scones might lose a bit of their shape, but they'll still taste great.
• Bake for 15-20 minutes until golden and baked through. Let cool completely or until just warm before glazing.
• For the glaze, whisk together all the ingredients until smooth, thinning with extra water or milk, if needed. It should be thick but pourable. Drizzle the glaze evenly over the scones. Serve immediately or store in an airtight container at room temp for 1-2 days.

HAZELNUT CHOCOLATE CHIP SCONES

Steps:

• Preheat oven to 400°. Whisk together first 5 ingredients; cut in butter until mixture resembles coarse crumbs. In another bowl, whisk together egg, buttermilk and vanilla; stir into crumb mixture just until moistened. Stir in chocolate chips and hazelnuts., Turn onto a lightly floured surface; knead gently 8 times. Pat dough into a 6-in. circle. Cut into 8 wedges; place on a greased baking sheet. Bake until golden brown, 15-20 minutes. Serve warm.

CAST-IRON CHOCOLATE CHIP BANANA BREAD

Steps:

• Preheat oven to 350°. In a large bowl, beat butter and sugar until crumbly. Beat in egg, bananas and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into banana mixture. Stir in 1/2 cup chocolate chips., Transfer to a greased 10-in. cast-iron or other ovenproof skillet; sprinkle with remaining 1/2 cup chocolate chips. If desired, top with dried banana chips. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pan on a wire rack.

CHOCOLATE CHIP BANANA SCONES

Steps:

• Heat oven to 375°F (190°C). Line a large baking sheet with a silicone baking mat or parchment paper; set aside.
• In a large bowl, whisk together flour, sugar, baking powder and salt. Todd in the butter ensuring each piece is coated in flour. Using a pastry blender, cut the butter into the flour mixture until crumbly and no larger than the size of a small pea.
• In a small bowl, whisk together cream, mashed banana and vanilla. Add the wet ingredients to the flour mixture and stir until a tacky dough begins to form. It should not stick to your hands. Add chocolate chips and continue to mix a few more times.
• On a dry and floured surface, knead the dough about 7 to 10 times or until a ball of dough comes together. If the dough is sticky, sprinkle flour about a tablespoon at a time to where the dough no longer sticks to your hands. Divide the dough in half and form each part into a round at least 1 inch thick in the center. Transfer onto the prepared baking sheet. Using a bench scraper or a long knife, create 4 cuts from one side to the other, all the way through to the bottom of the dough. Do not separate the slices.
• Bake for 15-20 minutes until golden brown. Let scones cool completely or until just warm before re-cutting the slices and serving. ENJOY!

CHOCOLATE CHIP BANANA NUT BREAD

Steps:

• Hand mix flour, baking powder, baking soda, sugar, walnuts, chocolate chips, and vanilla extract in mixing bowl until chocolate chips and walnuts are evenly spread out throughout mixture.
• In another bowl, mash bananas and add to the main mixing bowl.
• Soften the butter (I microwave for 20 seconds) and add to the main mixing bowl.
• Add two whole eggs to main mixing bowl.
• Mix all ingredients together by hand until it has a batter-like consistency.
• Pour into greased loaf pan.
• Let mixture set for at least 20 minutes before baking (Preheat the oven to 325°F).
• Bake at 325°F for 65 minutes (may take longer depending on the oven and altitude).
• When finished baking, it is best to let it set overnight before serving.
• ---.
• An optional recipe: Instead of the chocolate chips, use 1 1/2 tsp of cinnamon to make Cinnamon Banana Nut Bread.

BANANA SCONES

Steps:

• Preheat oven to 400°F Line a baking sheet with parchment paper.
• In a medium bowl, whisk together flour, sugar, baking powder, salt and ginger. Cut butter into a few chunks and rub it into the flour mixture with your fingertips.
• Mix milk and vanilla in a small glass. Pour about 4 tablespoons into the flour mixture and stir until the mixture starts to come together. Add the banana chunks and continue to stir, adding more milk if necessary, until dough comes together.
• Pat dough into a disk about 1 inch thick. Cut into four sections with a knife and place each on baking sheet.
• Bake at 400F for 17-20 minutes, until light gold.
• Cool on wire rack or eat warm. These scones are best the day they are made.

BANANA NUT SCONES

Steps:

• Heat oven to 400.
• Mix dry ingredients together (oatmeal, flours, baking powder, cinnamon). Stir oil into dry ingredients well. Add cinnamon chips and walnuts and stir. In a clear measuring cup, add mashed banana, milk to 3/4 cup (banana plus milk should equal 3/4 cup), and vanilla. Combine wet and dry ingredients; stir until the dry ingredients are damp.
• Drop dough onto parchment paper lined or greased baking sheet, and form into a 5" diameter circle. Cut into four triangles - it's ok to leave them in a circle. Sprinkle with oats and sugar.
• Bake at 400 for 20 minutes, until lightly browned.

BANANA-NUT SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a cookie sheet.
• Place bananas in a large bowl; beat with an electric mixer until mashed. Add brown sugar, yogurt, egg, and vanilla, beating until smooth. Add cinnamon, baking powder, and salt, beating to combine. Add flour, 1 cup at a time, beating just until combined after each addition. Do not overmix.
• Grate chilled butter into batter using a cheese grater. Beat to combine. Fold in walnuts using a rubber spatula. Drop batter by generous 1/4 cupfuls onto the prepared cookie sheet.
• Bake in the preheated oven until edges and tops of scones are golden and a toothpick inserted in the center of a scone comes out with only crumbs, 17 to 20 minutes.
• When scones have a few minutes left in the oven, combine maple syrup and butter for glaze in a small saucepan over medium heat. Cook until butter melts completely; do not boil. Remove from heat. Add just enough confectioners' sugar, whisking in a small amount at a time, to reach desired consistency for glaze.
• Drizzle glaze over scones using a spoon or whisk.

BANANA CHOCOLATE CHIP SCONES

Steps:

• Preheat oven to 350°F
• Combine the first 5 ingredients in bowl.
• Cut in the butter until the size of peas.
• Add the yogurt or sour cream, egg yolk, bananas and chocolate chips.
• Combine into ball. Flour a surface and knead gently until it comes together.
• Grease a cookie sheet. Place ball in centre of sheet and pat down to form a disk, about 2 1/2 inches high (approx).
• Cut dough in half and then in half the other way (now you have 4 pieces. Now repeat again. So now you have 8 triangles.
• Pull trianges out from each other so they are not touching too much. This will give you lots of nice crust.
• Bake for about 20 minutes. Time depends on how thick you made the scones. To test for doneness -- check the centres where they touch. If firm, they should be done.
• For Chocolate Glaze:.
• When scones are done, put some mini choco chips on top of the scones. Leave for 5 minutes, then spread over top.
• OR.
• For Chocolate Cream Cheese:.
• Heat chocolate and cream until chocolate is melted.
• Cool to room temperature.
• Stir into whipped cream cheese.
• Serve along side scones. YUMMY!

BANANA NUT CHOCOLATE CHIP SCONES

Steps:

• Heat oven to 400.
• In large mixing bowl,combine flour,sugar,baking powder& soda& salt.
• Cut in butter with a pastry blender until mixture resembles coarse meal,& set aside, In medium bowl,mix buttermilk,vanilla extract,egg whites& the banana.
• Add to dry mixture just until combined,blend in the chocolate chips.
• Place dough on lightly floured surface,& knead lightly.
• Spray large cookie sheet with cooking spray.
• Pat dough into a 9-inch circle on the cookie sheet.
• Sprinkle the nuts& brown sugar over dough,and gently press into dough.
• Cut dough into 12 slices.
• Bake 20 minutes.

CHOCOLATE CHIP BUTTERMILK SCONES

Steps:

• In a large bowl, combine the flour, sugar and baking powder. Cut in butter until mixture is crumbly; stir in buttermilk just until blended. Stir in chocolate chips; , Turn dough onto a floured surface; knead gently 8-10 times. Pat into a 9-in. circle. Cut with a floured 2-in. biscuit cutter. Place 1 in. apart on greased baking sheets. , Bake at 450° for 8-10 minutes or until golden brown. Remove to wire racks., In a small bowl, combine glaze ingredients until smooth. Drizzle over scones. Serve warm.