My husband adored my first batch of scones so much — I myself wasn’t that big of a fan — that he requested an ingredient for the next batch: chocolate chips. For him, it wasn’t just the excitement of delicious scones baked with his chosen ingredient, but it was more so the excitement that I was baking them for him. Thus he scurried to the grocery store and grabbed his pack of chocolate chips without further ado; and when he arrived home, my heart melted. It just warmed my heart how he never ceases to find joy in the little details.
Every time I opened the pantry, I’d lock eyes with his pack of chocolate chips that were sweetly awaiting me, so I knew: I couldn’t wait long. Just a few days later, I ended up baking banana chocolate chip scones. They were so, so scrumptious. I must say I’m quite proud of myself, especially since I wasn’t too crazy about my lemon blueberry ones — the first scones I’d ever baked. I was surprised because I thought the chocolate chips would make for too sweet of a scone, but they were pretty subtle — they actually added a bit of a salty touch, too. The royal affair between the delicate but sweet banana notes and the sweet yet salty chocolate chips was pure heaven.
Since bananas are wet and runny, I was also a bit worried about them defeating the inherent shape of the scones — the bananas did amend the shape a little — but overall, the scones held quite well after being baked. Something simple I could’ve done while moulding the dough, though, was add some flour to subdue the stickiness. Yet after all is said and done, it was a lovely success.
There are two scones left for tomorrow morning’s breakfast, and writing about them is making my mouth water already. Oh, I can’t wait for morning to arrive. Scones with a wee bit of butter and a hot cuppa coffee in the morning — and hopefully a cooperative 1-year-old — that’s living life on the sexy lane.
- 2 2/3 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt (I accidentally put 1 tsp and slyly scooped some out, oopsie)
- 1/2 cup butter (I used unsalted)
- 2/3 cup heavy cream
- 1 teaspoon vanilla extract
- 2 medium ripe bananas
- 1 1/2 cups chocolate chips (or the whole bag!)
The recipe and instructions are from the following website: https://www.melskitchencafe.com/chocolate-chip-banana-bread-scones/
Please refer to that website for detailed instructions.
If I can remember with vivid detail, the only tweak I made was that after grating the refrigerated butter, I popped it in the freezer for 15 minutes before mixing it in. After adding the butter, I also chilled the mixture while I worked on the wet ingredients. Lastly, there’s something else that I did differently: I didn’t let the scones cool down. The mouse was me. I popped right in and stole a hot scone and nibbled away!