These Banana Nut Scones are tender with a perfectly crisp shell and just the right amount of crumble. They’re also tall and stuffed with toasty walnuts and chocolate chips, an amazing addition to a versatile scone. And what better way to use up those ripe bananas, rather than the classic banana bread – of course!
Banana Scones with Walnuts and Chocolate Chips
I only had two overly ripe bananas on hand and have been on a scone kick the past few weeks so I just had to pull this together. I also love love love how walnuts and chocolate chips taste when combined with a sweet, crumbly biscuit.
With all the ingredients on hand, these chocolate chip banana scones with walnuts are simply the best snack and sweet breakfast biscuits to have.
I have to say, it compares to banana bread, but really has such a delightful texture that it needs no comparison to the latter.
Inside the biscuit, you have a soft texture similar to banana bread, but not as dense, yet airier. The outside is crisp and the walnuts have a lovely toasted flavor that just burst out in contrast to the sweetness of the banana and chocolate chips.
I always love to grab a scone after cooled from the oven and break it in half. You want it to break in half easily, but still hold its shape.
The ingredients are a bit different than my other scone recipes, as I use a combination of sour cream and heavy cream, plus the added cinnamon, which compliments semi-sweet chocolate chips quite well. I like to add a pinch into my chocolate ganache, as well.
Plus, using brown sugar, because – why not? Brown sugar is perfect in banana bread. I also like to add 2 tbsp of granulated sugar since I added extra flour. Of course, you can either omit the granulated sugar, or sub for more brown sugar.
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While these banana scones are perfect with just a slather of butter, much like banana bread, I also like to top it with either a maple glaze or, as mentioned above, a cinnamon chocolate ganache.
Use frozen butter!
- Take a stick of butter and place it in the freezer about 15 minutes before you’re ready to start making the scones. Just use a box grater to grate 6 tablespoons and add straight to the flour mix.
- I also like to make sure the butter stays as cold as possible after combining it with the flour. Therefore, after adding the butter and cutting it in with a fork, pastry cutter, or even a masher, place the flour-mix back into the freezer.
- You want to use frozen butter in scones. This is because when the butter melts while baking it steams. The steam then creates little air pockets in the biscuit. Airy inside, crispy outside – perfect scone!
Flour and handling
- Always measure flour by spooning it into the measuring cup. This is because when you dip straight into the flour you’re likely to get more than 150% MORE flour than needed. This recipe already uses a bit more flour than a normal scone recipe, so you don’t want to ruin the batter by adding more flavorless flour.
- This is a sticky batter. Be sure to flour your hands and surface. When I cut the scones I also floured the knife. I then used the back of the knife to scrape the scone from the plastic wrap. This help to minimize handling the biscuit to much and was easier to transfer to the baking sheet.
- *Remember, the scone round is placed in the freezer for about 15 minutes prior to baking, so this also helps with handling.
How to make banana scones
- Mix together dry ingredients.
- flour, baking powder, white sugar, salt
- Cut in frozen, grated butter.
- Toss in walnuts and chocolate chips. Place bowl in fridge/freezer.
- Mix together wet ingredients:
- mashed bananas, brown sugar, vanilla, heavy cream, sour cream, and egg
- Mix dry and wet ingredients until just combined.
- Form into disc, wrap in plastic, and place in freezer.
- Cut into 8 triangles, place on baking sheet and brush with heavy cream.
- Bake for 20 minutes and top with either a maple walnut glaze, cinnamon chocolate ganache or spread of butter!
These Nanner Nut Scones can be enjoyed immediately. Store in an air-tight container for up to three days.
I did notice with these banana scones, that much like banana bread they are even better the next day. I’m not quite sure what it is about baked banana goods, but they taste better after resting overnight.
How to Make Scones Ahead of Time
After cutting scones into triangles, wrap and place in an air-tight container. You can freeze the raw biscuit for 1 month. When ready to use, bake as normal, but from a frozen state, adding an additional 2 minutes. If you thaw overnight, bake normally.
You can also store baked scones in the fridge for up to three days, or freeze up to 3 months. This is without any topping. Just pull from the freezer the night before, microwave for about 15-30 seconds to warm, and enjoy.
I hope you enjoy these Banana Nut Scones with Chocolate Chips! Let me know in the comments if you tried this recipe. Be sure to tag #ladleandgrain on Facebook and Instagram!
Banana Nut SconesCourse: Dessert, BreakfastCuisine: AmericanDifficulty: Easy
These banana nut scones resemble banana bread, but the airy texture and crisp crust make this a delightful treat for dessert or breakfast.
2 1/2 cups all-purpose flour, plus extra for dusting
2 1/2 tsp baking powder
1 1/2 tsp ground cinnamon
1/2 tsp salt
6 tbsp unsalted butter, frozen and grated
2 large extra ripe bananas, mashed to equal 1 cup
2 tbsp sour cream (or greek yogurt)
3 tbsp heavy cream, divided
1 large egg
1/2 cup brown sugar
2 tbsp granulated sugar
1 1/2 tsp vanilla
3/4 cup semi-sweet chocolate chips
3/4 cup chopped walnuts
- In a large bowl, combine flour, baking powder, cinnamon, and salt. Stir to combine.
- Add in grated butter and cut in with a fork or pastry cutter until crumbly. Set in the fridge/freezer.
- In a separate bowl mash bananas and add in sour cream, 2 tbsp heavy cream, egg, brown sugar, and vanilla. You can use a hand mixer, whisk, or fork to mix until well combined.
- Pull the flour/butter mix from the fridge. Add the walnuts and chocolate chips and pour in the wet batter.
Mix until just combined. Don’t work if there is still some loose flour in the bowl. You don’t want to over mix!
- On a lightly floured surface. The batter will be sticky so be sure to also dust the top of the dough and your hands. Softly fold the dough three to four times. Again, do not over mix.
Form into a disc. Wrap in plastic wrap and place in the freezer for about 10 minutes. Go ahead and preheat your oven to 375 while the dough is firming up.
- Pull the scone disc from the freezer and cut into 8 triangles. Place on a lined baking sheet and use the remaining 1 tbsp of heavy cream to coat the top and sides.
- Bake for 20 minutes until a dark golden brown.
8 servings per container
- Amount Per Serving% Daily Value *
- Total Fat
- Saturated Fat 11g 56%
- Cholesterol 50mg 17%
- Sodium 166mg 7%
- Amount Per Serving% Daily Value *
- Total Carbohydrate
- Dietary Fiber 4.4g 18%
- Sugars 32.7g
- Protein 8.8g 18%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.