Banana Chocolate Chip Scones

The secret to making the best possibe scones, in my opinion, is to take a page from a vegan cookbook and use bananas instead of eggs. Two notes here: the usual conversion is 1 egg to half a banana, but this ignores the fact that bananas come in different sizes. I always go with 1 egg to 1/4 cup banana. Also, I’ve gotten a few requests to give my flour measurements in volume and weight, so for this recipe I measured out my flour and then weighed it. I also updated Whole Wheat Focaccia with volume measurements.

-1 3/4 cup (9 oz.) all purpose flour

-1/2 teaspoon salt

-2 1/4 teaspoons baking powder

-1/2 stick (1/4 cup) butter, medium dice (or vegetable oil if you’re sticking with the vegan theme)

-1 banana, mashed up real good (should equal 1/2 cup, if shy add milk to make up the difference)

-1/3 cup soymilk or milk (or heavy cream if you’re feeling sassy)

-1 cup additional stuff (here I used some chocolate chips and almonds I had left over, feel free to use dried fruits or nuts)

Pre-heat oven to 350F.

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Combine the dry ingredients in a mixing bowl and add the diced up butter. The clumps will stick together so rub them in with your hands to break them up. People tend to freak out about this stage but don’t as long as none of your butter is bigger than a marble, you’re fine. If you’re making this vegan, mix the oil in with the other wet ingredients.

If you’re adding stuff, do this now. Make sure to coat the stuff with flour so it will mix in better.

The best way to mash up a single banana is on a plate, with a fork. No need to dirty up your blender or another mixing bowl. Transfer into a measuring cup, you should have about half a cup. If you have less make it up with milk, if you have more eat it.

Once you’ve got that sorted out, add 1/3 cup of milk to the banana and mix them up together.

Pour over the dry ingredients and mix together very quickly just until everything is combined into a solid mass. I will be best to use a rubber spatula or wooden spoon, a whisk will just get all clumpy.

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Transfer to a baking sheet and form into an 8 inch disk. It won’t be perfect, it’s fine, they’re scones.

Dribble 1 Tablespoon of milk over the dough and use your fingers or a pastry brush to even it out. If you like, now would be the time to sprinkle additional sugar over the top although this is not strictly necessary.

Cut the disk into sixths or eighths now, that way when it comes out of the oven it will be much easier to divide.

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Bake at 350F for 20 minutes, immediately re-cut and transfer your little babies to a cooling rack. You can enjoy these right away or over the next 2 to 3 days. Any longer than that and you’ll want to freeze them (be sure to use an airtight bag.) To defrost just pop them in a 350F oven for 5-10 minutes.

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3 thoughts on “Banana Chocolate Chip Scones

  1. Thea Pettitt says:

    I have made three double batches of these for Anomy and each time they have been gone in less than twelve hours. I have credited you, but everyone still insists on complimenting me. So thanks, they’re awesome.

  2. […] help you improve certain dishes. Rinsing rice (except arborrio), and swapping bananas for eggs in scones come to mind. Here’s another: pretty much any soup will taste better the day after you make […]

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