| Level: | Easy |
| Total: | 55 min |
| Active: | 40 min |
| Yield: | 8 scones |
Ingredients
- 1 extra-large, extra-ripe banana, mashed (1/2 cup)
- 1/3 cup heavy cream, plus more for brushing
- 1 large egg, lightly beaten
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/3 cup packed dark brown sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup (1 stick) cold unsalted butter, cut into pieces
- 2 1/4 ounces bittersweet or semisweet chocolate, chopped (about 1/2 cup)
- 1 1/4 ounces (about 1/2 cup) hazelnuts, toasted, skinned, and finely chopped (see Cook’s Note)
- Sanding sugar for sprinkling
Instructions
- Preheat the oven to 425 degrees F.
- In a small bowl, whisk together the banana, cream, egg, and vanilla. In a large bowl, whisk together the flour, brown sugar, baking powder, and salt.
- Cut in the butter with a pastry blender, or 2 knives used like scissors, until the mixture resembles coarse meal with some larger pieces. (You can use your fingers if you work fast enough that the butter stays cold.) Toss in the chopped chocolate and hazelnuts.
- Drizzle in the banana mixture and stir with a fork until the mixture is crumbly and moistened, but stop before you’ve mixed it into a uniform batter. Tip out the mixture onto a parchment-lined baking sheet and pat it into a 6-inch circle. Using a sharp knife or a bench scraper, cut the circle into 8 equal triangles. (At this point, you could freeze the triangles well-wrapped on their sheet for another day. Bake them from frozen.) Spread the triangles apart and brush the tops with the cream. Sprinkle with sanding sugar.
- Bake until the scones are golden brown and set, 22 to 25 minutes. A toothpick inserted into the center of a scone should come out clean. Transfer the baking sheet to a wire rack to cool slightly. Serve warm or at room temperature. Scones are best the day they’re made.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 259 |
| Total Fat | 15 g |
| Saturated Fat | 8 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 1 g |
| Sugar | 12 g |
| Protein | 4 g |
| Cholesterol | 45 mg |
| Sodium | 160 mg |
Reviews
Batter was much wetter than I’d expected. I couldn’t cut it with a pastry cutter as it stuck to it. As another reader mentioned, my batch burned in about 18 minutes so it was also too long of a cook. Would’ve tasted better if they didnt’ burn.
These are wonderful! I have to admit I washed out the chocolate chips and hazelnut on the first batch. I made another batch with the chips and nuts and they were amazing! Thank you Samantha.
This is a staple recipe in our kitchen; I often double or triple the batch. I agree that the dough is quite wet, but it’s never a problem for us as I form it into a parchment-lined 9-in cake pan (leaving about 1” gap from sides), cover and put it in the freezer. I cut it into 8 once it’s mostly solid, and wrap individually. 425°/20-22 mins from frozen. Friends always take some of the “extras” for their freezer. A tip I learned in another version of this recipe: Shred in *frozen* sticks of butter using your food processor – soooo much easier!
Batter was way to wet to roll. Had to add almost another cup of flour and another teaspoon of flour.
Bake time no more than 15-18 minutes- my batched burned in 20 minutes. Scone was a bit dry but the recipe has potential!
Bake time no more than 15-18 minutes- my batched burned in 20 minutes. Scone was a bit dry but the recipe has potential!
Dough was VERY wet as made. I had to add almost another full cup of flour and another teaspoon of baking powder to get it manageable as a scone. Probably needs some more banana too as the chocolate overpowers it. The crunch from the sugar on top was nice though.
I LOVED making these scones and how they tasted after! They’re a perfect breakfast with some coffee or tea. A few things however: the dough was super sticky which made it very hard to cut and there was almost no banana flavor at all. But overall pretty good! Thanks FNK.
Tastes fine but very thin. I feel like it needs much more flour our oats. Cook time should not be more than 18 min.
Needed to add more flour. It was a big wet mess. It also got overdone on the bottoms. I think 425 was too hot of an oven temp. They were done 5 min ahead of time. Final product was good but not much different from a muffin. Won’t make again
Easy to make. The scone was very flaking and delicious. It was just hard for me to make it took pretty. I used dark choc chips and pecans. It’s what I had.
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