Chocolate Chip Banana Bread Scones

These chocolate chip banana bread scones are perfection! If you love banana bread and also love a good, soft baked scone, you’re going to love this easy recipe!

Every single time I make scones, I give myself this internal lecture: Mel! Why don’t you make scones more often?!? 

I love them. But clearly don’t make them often enough.

They are the perfect compromise between a biscuit and a muffin. Sweet, flaky, soft, tender, and so very yummy, scones are absolutely delightful IF they are made right. 

And making great baked scones at home is easy if you start with a good recipe. This chocolate chip banana bread scone recipe is a really, really good recipe.

banana bread scone broken in half on white plate

Chocolate Chip Banana Bread Scones

With a super soft crumb, these banana bread scones are flaky and ultra moist. The banana flavor comes through perfectly without overpowering, and the chocolate chips? Definitely not optional. 

The scone dough is pretty basic as far as scone doughs go.

The dry ingredients are whisked together before cutting in a little butter. You can use a pastry blender or two forks to do the job. 

OR, you can leave the butter whole (in stick form) and grate it in with a box grater and then just toss it with the dry ingredients. 

cutting in butter and adding milk to scone batter

Once the butter is in small pea-size pieces, add the wet ingredients: 

  • cream or buttermilk
  • mashed bananas
  • a little bit of vanilla

Mix for a second and then toss in the chocolate chips or chocolate chunks. Once the chocolate is added, I get in there with my hands and finish up the mixing and gentle kneading.

adding chocolate chunks and mixing scone batter

The key to perfect scones

Don’t over mix! Just like a good muffin batter, it’s that simple.

Over mixing scone dough can over develop the gluten which makes the scones dry and tough (it also melts the butter which is not ideal – you want the butter to stay clumpy so it melts in the oven creating pockets of steam which then creates layers of flakiness). 

Pat the dough into a long, skinny rectangle. I like to cut my scones into small-ish triangles. But you can change up the shape and pat the dough into a circle or into a larger rectangle. 

shaping scone dough into long rectangle

Use a bench scraper {aff. link} or sharp knife to cut the dough into wedges. The dough should be pretty soft, so dipping the edge of the knife lightly  into flour between each cut may help. 

cutting scone dough into triangles

Place the scones on a parchment-lined baking sheet.

At this point you can bake right away (I always do; I don’t like to wait) OR you can refrigerate the dough until it firms up a bit. About an hour or up to 24 hours. 

Sidenote: this scone dough works great baked in a scone pan, too. I’ve made them in this mini scone pan {aff. link} with great results (cute, perfect, little scones!)

scone triangles on parchment lined baking sheet

Bake those beautiful little scones for 15-20 minutes until just lightly golden. 

Let them cool and then drizzle them with the sweet (and just slightly tangy) glaze. YUM!

Why do my scones twist and fall over when they bake? 

The answer is – it could be due to a lot of things! And it happens to me with a few scones every batch. No worries; they still taste great!

Here are a few tips that might help:

  • don’t twist or turn the knife while cutting – make straight even cuts
  • if the dough is super super soft and sticky, add a bit more flour
  • chill the scones before baking to firm up the butter/dough
  • place them closer together on the baking sheet so they use each other to rise up instead of out
  • cut them smaller

several chocolate chip banana bread scones on baking sheet

No matter how they look coming out of the oven, the flavor of these banana bread scones is pure heaven. 

Who knew banana bread was actually always meant to be a scone??

The mashed banana also helps keep these scones really soft and moist for days. And I love the texture of the crumb – it’s just every so slightly different than a traditional scone and absolutely perfect.

If you have bananas that are on their way to the ends of the earth, forget banana bread (just this once!) and make these scones! You won’t be sorry. 

baked banana bread scone on white tray

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