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
6 large or 8 small scones
heavy cream of half 'n half
2 1/4 cups all-purpose flour
1 1/4 sticks (10 tablespoons) unsalted butter, cold and cut into small pieces
1/2 cup very ripe mashed bananas
2/3 cup semi-sweet chocolate chips
egg wash: 1 egg, lightly beaten OR 1 egg mixed with 1 teaspoon milk, lightly beaten
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.
In a small bowl, whisk cream and egg; set aside.
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.
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.
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.