My hubby has been asking for some of my banana chip muffins for breakfast lately. So, I dug out some of the ripe bananas that I have stashed (or should I say stockpiled) in the freezer with full intentions of making some muffins. When I got started, though, I realized that I wasn’t really in a muffin mood. My husband really enjoyed my cinnamon stuffed scones a few weeks ago, though, so I decided to combine the two ideas and make some banana chip scones, instead!
As I was making the scones, the dough was a bit sticky, but I decided to leave it that way because I wanted them to be nice and moist… Sometimes scones can get a bit dry and I didn’t want to take that chance. Because the dough was on the sticky side, I decided to bake them in a cake pan again instead of cutting wedges and baking them on a sheet pan.
Overall, I was pretty happy with how they turned out. Because the banana added some natural sweetness, I didn’t add much sugar to the recipe. I also used all whole wheat flour in addition to some oats and flax, so these scones are packed with good whole grains!
Banana Chip Scones
- 1 1/2 cups whole wheat flour
- 1 cup rolled oats, ground in food processor
- 1/2 cup rolled oats
- 1/2 cup golden milled flax
- 1/4 cup sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold
- 3/4 cup mini chocolate chips, plus additional to sprinkle on top
- 3 medium ripe bananas, mashed (about 1 cup)
- 1 egg
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
Preheat the oven to 375°F. Lightly grease a 9 inch cake pan and set aside.
In a mixing bowl, combine the flour, ground oats, rolled oats, milled flax, sugar, baking soda, baking powder, and salt. Cut the stick of butter into chunks and add to the dry ingredients. Use a pastry blender to cut the butter into the dry mixture. Stir in the chocolate chips.
In a separate bowl, whisk together the mashed bananas, egg, buttermilk, and vanilla extract. Add to the dry ingredients and use a fork to gently combine until all of the dry ingredients have been moistened.
Transfer the dough to the prepared pan and pat to form an even layer. Use a knife or a bench scraper to cut wedges in the dough (I tried to cut 12, but the dough was sticky and I wound up with only 10). Sprinkle with a few chocolate chips. Bake for 30 – 35 minutes, until set in the middle and inserted toothpick comes out clean.
Allow the scones to cool for 10-15 minutes in the pan. After cooling, use a wire rack to flip the scones out of the pan, then transfer the scones to a plate/platter, flipping the scones again so that they are right side up. Use a knife to cut into wedges, and serve warm or at room temperature.