- 2 cups (280 grams or 10 ounces) all-purpose flour, sifted
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ cup (50 grams or 1.7 ounces) granulated sugar (or ⅓ cup for sweeter scones)
- ⅓ cup (75 grams or 2.6 ounces) cold butter, cut into ¼-inch pieces
- ¾ cup heavy cream (plus more as needed), plus 1 tablespoon (for brushing the tops)
- ½ teaspoon vanilla extract
- ⅓ cup banana pieces
- ½ 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 ¾ 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 ¼ 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 ¾-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.