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Banana Scones with Chocolate Chips and Cinnamon Recipe

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★★★★★

5 from 78 reviews

These Banana Scones are a delightful twist on the classic scone, incorporating ripe mashed bananas, vanilla plant-based yogurt, and optional dark chocolate chips or nuts. Light, fluffy, and slightly sweet with a hint of cinnamon, these dairy-free scones are perfect for breakfast or a cozy afternoon treat. The recipe is simple to prepare and bakes in under 20 minutes, delivering warm, golden scones with soft interiors and a tender crumb.

Ingredients

Scale

Dry Ingredients

  • 3 1/2 cups Self-Rising Flour (plus 1/4 cup extra for working the dough)
  • 1 teaspoon Cinnamon
  • 1/4 cup Unrefined Cane Sugar

Wet Ingredients

  • 1 1/3 cups Mashed Banana (a bit less than 3 large bananas)
  • 2/3 cup Vanilla Plant-Based Yogurt (plus extra for brushing on top)

Add-ins

  • 1/2 cup Dairy-Free Dark Chocolate Chips or chopped pecans/walnuts (optional)

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 390°F (200°C). Line a large baking sheet with parchment paper and lightly spray with cooking oil to prevent sticking. Set the baking sheet aside.
  2. Mash the Bananas: In a large mixing bowl, mash the bananas thoroughly using a fork or a stand mixer paddle attachment until smooth. Measure out 1 1/3 cups packed.
  3. Combine Wet and Dry Ingredients: Return the mashed bananas to the bowl, then add the vanilla plant-based yogurt and self-rising flour. If using, add cinnamon and unrefined cane sugar. Stir initially with a spoon.
  4. Knead Dough: Flour your hands lightly and knead the sticky, crumbly dough until it forms a rough ball. You can also use a stand mixer paddle attachment for kneading. The dough will be imperfect and slightly sticky, which is normal.
  5. Fold in Add-ins: If using dark chocolate chips or nuts, fold them gently into the dough at this stage.
  6. Prepare Working Surface: Clean and lightly oil your hands with olive oil to prevent sticking. Also, oil your cookie cutter. Sprinkle 2 tablespoons of flour on the work surface.
  7. Roll out the Dough: Place the dough on the floured surface, sprinkle flour on top, then use your hands or a rolling pin to flatten the dough to about 0.8 inches (2cm) thickness.
  8. Cut the Scones: Press a 3.5 inch (8 cm) diameter cookie cutter firmly into the dough to cut out scones.
  9. Arrange on Baking Sheet: Place the cut scones onto the prepared baking sheet, leaving some space between each for expansion.
  10. Re-roll Leftover Dough: Gather the leftover dough scraps, knead lightly, flatten again, and cut more scones until all dough is used.
  11. Brush with Yogurt: Use a pastry brush to lightly brush the tops of each scone with vanilla plant-based yogurt to encourage browning.
  12. Bake: Place the baking sheet on the center rack of the oven and bake for 15–17 minutes at 390°F (200°C), or until the scones are golden brown on top.
  13. Cool: Remove from the oven and transfer the scones to a cooling rack. Allow to cool slightly before serving.

Notes

  • Use self-rising flour for a light, fluffy texture without needing additional leavening agents.
  • Mashed bananas should be ripe to ensure natural sweetness and moisture.
  • The plant-based yogurt makes the scones dairy-free; brushing on top helps with browning.
  • You can substitute dark chocolate chips with chopped nuts for a different texture and flavor.
  • The dough is intentionally sticky and rough; avoid overworking to maintain tender scones.
  • Scones expand more in height than width during baking, so space them out accordingly.

Keywords: banana scones, vegan scones, dairy-free scones, breakfast scones, plant-based yogurt, chocolate chip scones, easy baking

Find it online: https://cheframiflavor.com/banana-scones-with-chocolate-chips-and-cinnamon-recipe/