Delicious scones flavored with mashed banana and dark chocolate chips are perfect for breakfast or to accompany your afternoon tea or coffee. The recipe can also be made with a sourdough discard.
Combine all the dry ingredients in a mixing bowl and set aside
Cut the butter into small cubes or alternatively, you can use a grater to grate the butter. Add the butter to the dry ingredients and rub them to get a uneven crumbly mixture that is about pea-size
Combine all the wet ingredients in another bowl and whisk to combine. Add the dry ingredients and stir until the dough just started to combine. You'll still see some loose flour. Add the chocolate chips and give it a few mixes, don't over work it and transfer to a work surface
The dough is still crumbly. Give it a few knead just until the dough comes together into a rustic looking dough. If it's too sticky, dust with a bit more flour
Shaping:
Line a large baking sheet with parchment paper.
Shape the dough into roughly about 6-inch disc. Chill the dough in the freezer for 15 minutes before cutting. I like the scones to have a clean cut so they rise better in the oven. It's easier to cut them when the dough is firm and cold
Freeze right before baking or for future baking:
I use a serrated knife to cut into 6 wedges. Arrange the wedges on the baking sheet, about 1/2 inch apart. You can gently push few more chocolate chips on top for decoration if you want
Put this in the freezer and freeze for 1 hour before baking. You can also freeze these unbaked scones for up to 3 months if you don't want to bake on the same day. Simply transfer them to a freezer-friendly bag or container after they are firm and solid and won't stick to each other anymore
Baking:
15 minutes before the end of the freezing time, preheat oven to 425 F (220 C) for conventional oven, 400 F (200 C) for convection oven
Remove the scones from the freezer. Brush with some heavy cream and sprinkle with some turbinado sugar on top. Put in the oven middle rack and bake for 20 minutes, rotating halfway through baking.
Serving:
Let the scones cool down for 5 minutes on the baking pan. They can be served right away after that or at room temperature.
Storing:
Leftover baked scones can be kept in an air-tight container for 2-3 days. Simply reheat in a toaster oven at 320 F (160 C) for 5-8 minutes or until they are warm again
For longer storage, after the scones have cooled down completely, transfer to a freezer-friendly bag or container and they can be kept frozen for one month. Simply thaw at room temperature and then reheat in the oven
Notes
If you feed your starter with bread flour, I suggest using cake flour for the additional flour.