Archive for the ‘Scone – Banana Chocolate Scones’ Category

I got a bag of organic dried sliced plantain bananas from Costco just to give it a try, but found out they are quite chewy and dense. Great... now I’m stuck with a big bag of chewy dried bananas! What can I do with it? What can I do with it??… I know! Banana chocolate scones! It’s quick and easy to make, and a new flavor for the family.:-)

Results: Even I added 1 tbsp of rum to soften the bananas, I could’t taste any alcohol at all after baking. I didn’t want the taste of bananas take over the overall taste of the scones, so I just coarsely chopped. As a result, there are bites of the scones that comes with the sweet fragrance of banana, but no bananas in those bites at all… interesting!

Banana Chocolate Scones

Banana Chocolate Scones

Banana Chocolate Scones (makes 12 small scones)


2 cups all purpose flour, plus extra for sprinkling
3 tbsp sugar
2 1/2 tsp baking powder
1/4 tsp salt
4 tbsp cold unsalted butter– cut into pieces
1/2 cup toasted walnut– chopped
1/2 cup bitter-sweet chocolate chips
1 cup dried banana slices– chopped, and soak in 1 tbsp golden rum for at least 1 hour– see note below
2 eggs
2/3 cup whipping cream
1/2 tsp vanilla extract


  1. In a large bowl, stir flour, sugar, baking powder and salt to combine. Rub in butter until the mixture resembles of coarse crumbs. Add walnut, chocolate chip and chopped dried banana. Toss to mix well.
  2. Add eggs, vanilla extract and milk (or cream) in a small bowl, whisk to combine. Scoop out 2 tbsp to reserve for glaze. Pour the egg mixture all at once into the flour mixture. Use a spatula gently stir until the dough comes together. Do not over mix or the scones will be tough.
  3. Transfer the dough to a lightly floured surface and knead the dough gently 4-6 times, then divide the dough in half. Pat each half into 6 inch circle, then cut into 6 small wedges, for a total of 12 wedges.
  4. Place scones on a lined baking sheet, 2 inches apart, and chill in freezer for 30 minutes. In the meantime, preheat oven to 400°F.
  5. Brush scones with reserved egg wash and bake for 15-18 minutes, until the center is baked through and golden brown on the edge. Serve immediately.

Regina’s Note:

  • Dried banana slices: The banana I used are dried sliced plantain banana that I got from Costco. They are a bit sticky, chewy and a bit dense in texture, so I added 1 tbsp of rum to soften up a little (and rum makes it more flavorful, you can’t taste the alcohol at all after baking). you can substitute rum with water.

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