Whole Wheat Chocolate Chip Banana Scones
Moist, crumbly chocolate chip banana scones made with whole wheat flour. A feel good breakfast.
Servings: 8 scones
Ingredients
- 1 ½ cups white whole wheat flour plus more for shaping
- ⅓ cup old-fashioned rolled oats
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ¼ cup packed brown sugar
- ¼ cup unsalted butter cold and cut into 1-inch cubes
- ½ cup mashed banana about 1 ½ bananas
- ½ cup milk
- ½ cup semisweet chocolate chips
Instructions
- Heat oven to 400ºF. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, oats, baking powder, cinnamon, salt, and brown sugar. Use a pastry blender or your fingers to cut in the cold butter until the mixture resembles coarse crumbs.
- Make a well in the center and add the mashed banana and milk. Stir with a wooden spoon or spatula just until the dough comes together. Stir in the chocolate chips.
- Transfer the dough to floured plastic wrap. Sprinkle a little flour on top and shape into a 7 to 8-inch circle and chill in the fridge for 30 minutes.
- Cut into 8 equal wedges place on the prepared baking tray about 2 inches apart. 6.Bake 15 to 20 minutes until baked through and a toothpick inserted in the center comes out clean. Cool slightly before serving.
Notes
Yield: 8 scones
Doneness Cue: Scones are ready when they are golden brown on top and visibly puffed, with no raw shine remaining at the edges.
Mixing: Stir the dough just until it comes together and stop there. Overmixing develops gluten and makes scones tough, so a few dry streaks when you add the chocolate chips is completely fine.
Storage: Store scones at room temperature in an airtight container for up to 2 days, or wrap individually and freeze for up to 2 months. To reheat, warm in a 300ºF oven for 5 to 8 minutes, or microwave for 20 to 30 seconds if you just need one right now, like I do!
Doneness Cue: Scones are ready when they are golden brown on top and visibly puffed, with no raw shine remaining at the edges.
Mixing: Stir the dough just until it comes together and stop there. Overmixing develops gluten and makes scones tough, so a few dry streaks when you add the chocolate chips is completely fine.
Storage: Store scones at room temperature in an airtight container for up to 2 days, or wrap individually and freeze for up to 2 months. To reheat, warm in a 300ºF oven for 5 to 8 minutes, or microwave for 20 to 30 seconds if you just need one right now, like I do!
Nutrition
Calories: 252kcal | Carbohydrates: 35g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 189mg | Potassium: 186mg | Fiber: 4g | Sugar: 13g | Vitamin A: 217IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 2mg