Chocolate Banana Bread Scones
Calories 332, Carbs 46 grams, Fat 15 grams, Protein 5 grams
- 2 medium extra ripe bananas (the browner, the better), mashed (heaping 1/2 cup)
- 1/3 cup 2% milk, plus more for brushing
- 1/4 cup plain 0% fat Greek yogurt
- 1/4 cup maple syrup
- 1 teaspoon pure vanilla extract
- 2 1/2 cups whole wheat pastry flour or whole wheat flour, plus more as needed
- 1/2 cup quick-cooking rolled oats
- 1 1/2 tablespoons baking powder
- 1/2 teaspoon sea salt
- 1/2 cup (1 stick) cold unsalted butter, cut into roughly 1/2-inch pieces
- 1/2 cup dark chocolate (65% or darker) chunks
- Heat the oven to 425°F. Line a sheet tray with parchment paper.
- In a small bowl, whisk together the banana, milk, yogurt, vanilla, and maple sugar, set aside. In a large bowl, whisk together the flour, oats, baking powder, and salt.
- Cut in the butter with a pastry blender, or 2 knives used like scissors into dried ingredients, until the mixture resembles coarse meal with some larger pieces. (You can use your fingers if you work fast enough that the butter stays cold.)
- Toss the chopped chocolate in until lightly coated. Make a well in the center of and pour in the banana mixture. Stir with a fork until the mixture is crumbly and moistened, but stop before you’ve mixed it into a uniform batter.
- Turn the mixture onto the counter and fold it over itself a few times until it just forms a cohesive dough, adding a little more flour if needed so that it doesn’t stick to your hands. Pat it into a craggy, 6-inch circle that is about 1 inch thick.
- Using a sharp knife or a bench scraper, cut the circle into 8 equal triangles. (At this point, you could freeze the triangles well-wrapped for another day. Bake them from frozen and add 5 minutes to the bake time.) Arrange the triangles on the sheet tray, leaving about 1 inch space between each one.
- Bake until the scones are golden brown and set, about 15 minutes.
- Remove the scones from the oven and transfer to a wire rack to cool slightly. Serve warm or room temperature. Scones are best the day they’re made, but any leftover can be frozen.