Banana, Espresso, And Chocolate Chip Scones Recipe

Name: Banana, Espresso, And Chocolate Chip Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup heavy cream of half 'n half; 1 large egg; 2 1/4 cups all-purpose flour; 1/2 cup sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 tablespoon espresso powder; 1/4 teaspoon cinnamon; 1 1/4 sticks (10 tablespoons) unsalted butter, cold and cut into small pieces; 1/2 cup very ripe mashed bananas; 2/3 cup semi-sweet chocolate chips; egg wash: 1 egg, lightly beaten OR 1 egg mixed with 1 teaspoon milk, lightly beaten

Servings: persons

1/3 cup heavy cream of half 'n half
1 large egg
2 1/4 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon espresso powder
1/4 teaspoon cinnamon
1 1/4 sticks (10 tablespoons) unsalted butter, cold and cut into small pieces
1/2 cup very ripe mashed bananas
2/3 cup semi-sweet chocolate chips
egg wash: 1 egg, lightly beaten OR 1 egg mixed with 1 teaspoon milk, lightly beaten

1
Preheat oven to 400 degrees F. Place oven racks in top and bottom thirds of the oven. Line two large baking sheets with parchment paper.
2
In a small bowl, whisk cream and egg; set aside.
3
In a large bowl, mix dry ingredients: flour, sugar, baking powder, baking soda, salt, espresso powder, and cinnamon. Add chilled butter, and mix with a pastry blender or fork until a coarse meal forms with tiny pea-sized butter pieces. Mix in bananas and chocolate chips. Add the cream mixture to the flour mixture and, using a spoon, mix until just combined. Do not over mix, or the dough will become leaden.
4
Turn out dough onto a lightly floured surface and shape into a disk, about 1/2-inch thick. With a wet knife (to make slicing easier) cut the dough into 6 large triangles (or 8 smaller ones). Place scones on parchment paper-lined baking sheets.
5
Brush egg wash over the tops of the scones. Bake scones for 20-22 minutes, rotating pans mid-way through. Bake until puffed and golden; transfer to a rack to cool.

884

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/3 cup heavy cream of half 'n half, 1 large egg, 2 1/4 cups all-purpose flour, 1/2 cup sugar, and more.

Yes, Banana, Espresso, And Chocolate Chip Scones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Banana, Espresso, And Chocolate Chip Scones

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions