Banana Chocolate Chip Almond Scones
Tender scones studded with chocolate chips, almonds, and fresh banana slices. Dry ingredients are mixed in a food processor with chilled butter until breadcrumb texture, then combined with a cream-egg mixture to form shaggy dough. The mixture is gently shaped, cut into rounds, and baked until golden. Best served fresh the day of baking.
Ingredients
Instructions
- 1
Preheat oven to 425 degrees and line a large baking sheet with parchment paper.
- 2
Pulse flour, sugar, baking powder, baking soda, and salt in a food processor with blade attachment until combined.
- 3
Add cold cubed butter and pulse until mixture resembles coarse crumbs.
- 4
Whisk heavy cream, egg, and vanilla extract in a small bowl.
- 5
Add cream mixture to food processor and pulse until dough just barely comes together, still shaggy and dry in places.
- 6
Transfer dough to a large bowl and stir in chocolate chips and almonds with a wooden spoon.
- 7
Gently stir in banana slices.
- 8
Turn dough onto a floured surface and bring together with your hands into a round disk about 1-inch thick, being careful not to overwork.
- 9
Cut out circles using a 3-inch round biscuit cutter and place on prepared baking sheet.
- 10
Reshape scraps and continue cutting until all dough is used.
- 11
Sprinkle granulated sugar on tops of scones.
- 12
Bake for 16-17 minutes until golden brown around the edges.
- 13
Rest scones on baking sheet for 10 minutes, then transfer to wire rack to cool completely.
Tips
Do not overwork the dough when bringing it together to avoid tough, dense scones.
Keep butter and cream cold throughout preparation for the best texture.
If you don't have a 3-inch biscuit cutter, slice the dough disk into wedges with a sharp knife.
Rest scones on the baking sheet before transferring to cooling rack to help them set.
Good to Know
Airtight container at room temperature for 1 day. Reheat slightly before serving.
Dough can be prepared through the cutting step, covered, and refrigerated for a few hours before baking.
Serve fresh the day of baking, ideally while still warm or at room temperature.
Common Mistakes
Do not overmix the dough to avoid dense, tough scones.
Do not let butter warm to room temperature to avoid greasy, flat scones.
Do not skip resting the scones on the baking sheet to avoid them breaking apart when moved.