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Makes
6 large or 8 small scones
Author Notes
A week of dark skies and heavy rains in San Diego sparked an urgent desire in me to bake scones. With a high butter content and ripe mashed bananas, these scones have a moist yet flaky texture. The flavor is sweet yet bold like a chocolate biscotti dunked in a caffe macchiato. I'm starting to like the rain. —Food Blogga
Ingredients
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1/3 cup
heavy cream of half 'n half
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1
large egg
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2 1/4 cups all-purpose flour
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1/2 cup
sugar
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2 teaspoons
baking powder
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1/2 teaspoon
baking soda
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1/2 teaspoon
salt
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1 tablespoon
espresso powder
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1/4 teaspoon
cinnamon
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1 1/4 sticks (10 tablespoons) unsalted butter, cold and cut into small pieces
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1/2 cup very ripe mashed bananas
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2/3 cup semi-sweet chocolate chips
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egg wash: 1 egg, lightly beaten OR 1 egg mixed with 1 teaspoon milk, lightly beaten
Directions
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Preheat oven to 400 degrees F. Place oven racks in top and bottom thirds of the oven. Line two large baking sheets with parchment paper.
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In a small bowl, whisk cream and egg; set aside.
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In a large bowl, mix dry ingredients: flour, sugar, baking powder, baking soda, salt, espresso powder, and cinnamon. Add chilled butter, and mix with a pastry blender or fork until a coarse meal forms with tiny pea-sized butter pieces. Mix in bananas and chocolate chips. Add the cream mixture to the flour mixture and, using a spoon, mix until just combined. Do not over mix, or the dough will become leaden.
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Turn out dough onto a lightly floured surface and shape into a disk, about 1/2-inch thick. With a wet knife (to make slicing easier) cut the dough into 6 large triangles (or 8 smaller ones). Place scones on parchment paper-lined baking sheets.
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Brush egg wash over the tops of the scones. Bake scones for 20-22 minutes, rotating pans mid-way through. Bake until puffed and golden; transfer to a rack to cool.
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