Light and rich classic cream scones with chocolate chips and bananas.
Although almost all of my recipes are super easy and simple to make, there are times when I want them to be even easier (laziness alert!). And I believe that’s the reason why scones were invented.
Classic scones are plain and go well with butter or jam, but I like to load mine with bananas and chocolate chips. Or orange and almonds. Or raspberries and lemon. Or cherries and chocolate. You get the picture.
Scones are quick breads that aren’t too sweet. They are crunchy on the outside and soft on the inside. They are made from a few simple ingredients: flour, butter, liquid (such as heavy cream, buttermilk etc.), sugar (usually a small amount) and sometimes eggs. Eggs make scones richer in flavor but heavier in texture. Today’s recipe uses heavy cream as the liquid, which gives the scones a wonderful, subtle and sweet taste with a rich texture. They are the perfect classic cream scones. The chocolate and bananas are just a bonus and a combination made in heaven!
Cold ingredients (butter and heavy cream) are necessary when making this banana chocolate chip scones, otherwise the butter will melt fast and the dough will be messy and hard to handle. To make the scones, start by mixing the dry ingredients in a bowl. Then cut in the butter using a pastry cutter, a fork, two knives or your fingers, until the mixture resembles coarse meal – there should be uneven pieces of butter in the mixture – some as small as peas and some the size of oatmeal. You can also pulse all of these ingredients in a food processor and then transfer the mixture to a bowl (before adding the cream and vanilla). Add the vanilla and heavy cream to the mixture and stir with either a spatula, wooden spoon or fork until a dough begins to form. Avoid overmixing so the scones will turn out as light as possible. Fold in bananas and chocolate chips until combined. Once added, the bananas will add moistness to the dough, so knead gently.
Keep kneading the dough on a floured surface a few more times (about 6 times) until the dough is slightly sticky but easy to handle. Pat the dough into a 9-inch circle and cut it into 8 even rectangles (like a pizza). I suggest sprinkling the coarse sugar on the top of the scones for extra crunchiness.
After I baked these scones, I put them in the freezer (right after I ate 3 of them). The next morning I gave 2 frozen scones to my mom and told her to wait until they were at room temperature. Later that day she told me that after she took one bite, it was so good that she ate the whole thing almost frozen. She said she just couldn’t help herself.
Like mother, like daughter.
- 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
Preheat the oven to 400F degrees. Line a large baking sheet with parchment paper or silicone baking mat. Set aside.
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.
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.
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.
These scones are delicious either warm or at room temperature.
Scones are best eaten the same day they are made, but they can be frozen for up to 1 month.
Don’t forget to try more delicious recipes like these blueberry scones!
JessMay 8, 2014 at 3:19 pm
I love scones- these sound amazing with the addition of chocolate chips and banana! Lovely recipe, Shiran! Hope you’re having a great week! 🙂
ShiranMay 8, 2014 at 5:12 pm
Thank you Jess 🙂
Kathi @ Deliciously Yum!May 8, 2014 at 10:00 pm
I was just thinking about making scones on my day off tomorrow. Coming over here was a definite sign – it’s going to happen :). Bananas and chocolate – love that combo. These look absolutely perfect, Shiran. Wish I didn’t have to bake them first and could just wake up to a couple of these tomorrow morning!! Pinned!
ShiranMay 9, 2014 at 1:13 pm
Thanks Kathi! The best part about making scones is that it’s super easy! Takes 10 minutes! 🙂
Meg KJanuary 26, 2015 at 11:17 pm
I just tried making these, and I have to say the did not turn out well at all 🙁 There is far too much baking soda in this recipe and you can taste it in the finished product. The scones are light and fluffy and smell wonderful, but do not taste so good. 🙁
MegKJanuary 26, 2015 at 11:30 pm
Ugh! Just realized I used baking soda instead of baking powder!! That is most likely the source of my problems. I’ll try again!
ShiranJanuary 27, 2015 at 4:55 am
Hi Meg! Don’t worry, these things happen all the time! That’s definitely why it went wrong, 1 tablespoon of baking soda is like 2-3 tablespoons of baking powder, and it tastes bitter, too. I hope that next time it will turn out better 🙂
SBOBETFebruary 27, 2015 at 2:59 am
Thank you for sharing.
dng2210October 24, 2015 at 1:10 pm
Can I use dry banana chips?
ShiranOctober 25, 2015 at 9:02 am
I suggest using fresh bananas because banana chips can be too dry. If you still want to try adding banana chips, place them in the blender or food processor to chop them into smaller pieces.
JoanneMarch 26, 2017 at 9:13 am
THIS recipe (2nd recipe I do for scones) was awesome, did the banana with white choc. chips… then another batch as they were so yummy, with banana raspberries and white chips… today will finish off last of thawed bananas with wild blueberries… I like to use extra thawed banana pulp with less liquid…THANKYOU
ShiranMarch 29, 2017 at 6:24 am
Thank you so much Joanne 🙂
LizzieSeptember 8, 2020 at 12:04 pm
I really would love to make these but i am at slimming world. How can i make these lower fat? Can i replace heavy cream with skimmed milk? Or will it not work?
ShiranSeptember 9, 2020 at 3:20 am
Hi Lizzie. You can, but just keep in mind that the scones would be less rich and tender. You might need to use a bit less liquid since lower fat milk is not as thick as heavy cream.
Ella Van LoonAugust 6, 2017 at 8:44 am
I made these for the first time yesterday and they were AWESOME. So yummy in fact, that my very picky seven year-old son has begged me to make them again today!
ufabetDecember 22, 2017 at 11:35 am
Really love your idea. It looks delicious, of course! Thanks for sharing.
Valeria SeptienApril 27, 2020 at 8:09 pm
Awesome!!!! I love this recipe thank you. For now on my favorite.
CarmenMay 10, 2020 at 6:43 pm
Delicious, tastes like banana bread. Didn’t have chocolate chips, so used cinnamon.
TaniaDecember 25, 2020 at 5:49 am
Hello, I was quite skeptical about the recipe but the scones turned out to be SUPER delicious 👌😋😋!! Thank you very much, Shiran!